SOUTHWEST STREET RECIPES

Name: Southwest Skillet Corn
Prep time: 10 min
Total time: 10 min
Yield: 4 servings.
Cuisine: North America, Southwest
Ingredients: 1 medium sweet red pepper, chopped; 1 tablespoon finely chopped seeded jalapeno pepper; 1 tablespoon butter; 1-1/2 teaspoons ground cumin; 1 package (16 ounces) frozen corn, thawed; 1/3 cup minced fresh cilantro

SOUTHWEST SKILLET CORN RECIPE: HOW TO MAKE IT

Southwest Skillet Corn Recipe: How to Make It image

"This colorful stir-fried side complements any Mexican menu nicely," says Marilyn Smudzinski of Peru, Illinois.

Provided by Taste of Home

Categories Side Dishes

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 medium sweet red pepper, chopped
1 tablespoon finely chopped seeded jalapeno pepper
1 tablespoon butter
1-1/2 teaspoons ground cumin
1 package (16 ounces) frozen corn, thawed
1/3 cup minced fresh cilantro

Steps:

In a large nonstick skillet, saute red pepper and jalapeno in butter until tender. Add cumin; cook for 30 seconds. Add corn and cilantro; saute 2 minutes longer or until heated through.

Nutrition Facts : Calories 138 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 37mg sodium, CarbohydrateContent 26g carbohydrate (0 sugars, FiberContent 4g fiber), ProteinContent 4g protein. Diabetic Exchanges 1-1/2 starch

SOUTHWEST SKILLET CORN RECIPE: HOW TO MAKE IT

Southwest Skillet Corn Recipe: How to Make It image

"This colorful stir-fried side complements any Mexican menu nicely," says Marilyn Smudzinski of Peru, Illinois.

Provided by Taste of Home

Categories Side Dishes

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 medium sweet red pepper, chopped
1 tablespoon finely chopped seeded jalapeno pepper
1 tablespoon butter
1-1/2 teaspoons ground cumin
1 package (16 ounces) frozen corn, thawed
1/3 cup minced fresh cilantro

Steps:

In a large nonstick skillet, saute red pepper and jalapeno in butter until tender. Add cumin; cook for 30 seconds. Add corn and cilantro; saute 2 minutes longer or until heated through.

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