Southwest Corn is a quick and easy side dish that EVERYONE will love! We’ve got sweet corn kernels sautéed with veggies and seasonings, and then finished with a squeeze of lime – so delicious! Best of all, this simple Southwest-style corn recipe is ready in 20 minutes, tops.
Sometimes when planning our dinners, the hardest thing to figure out is which side dishes to make! That’s why I love versatile (and easy!) side dishes like this Southwest Corn recipe.
A veggie side is a must, and this Southwest Corn is one that everyone will eat (I definitely can’t say that about all vegetables!) But my family can’t resist this warm buttery corn with onion and peppers and flavored up with cumin, garlic powder, and a touch of chili powder. It’s so good!
Ready for the scoop? Here’s everything you need to know about how to make Southwest Corn!
Why I LOVE this recipe!
- Versatile – This is the perfect recipe for summer-perfect sweet corn right off the cob, but because this Southwest Corn recipe can also use canned or frozen corn, it’s also great for mid-winter dinner or any other time of year. Plus, it goes with a wide variety of main dishes!
- Ready in 20 minutes – Southwest Corn is ready fast; it’s so easy to whip up while our dinner entree is cooking in another pan or in the oven.
- Family-friendly – Everyone loves this Southwest-style corn side dish!
- It’s pretty! – This corn side brightens up any plate with a confetti of colors in yellow, red, and green.
Recipe Notes
This Southwest Corn recipe is as simple as promised! Just a few ingredients and 20 minutes for a family friendly side dish.
In this section I am going to go through a few tips and tricks I use for how to make Southwest Corn to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Butter – Used for sautéing the veggies and adding buttery flavor to your dish.
- Red bell pepper & onion – Diced veggies add color and flavor. If you don’t have a red bell pepper, you can substitute green, yellow, or orange.
- Corn – You can use frozen corn, canned corn that has been drained, or fresh corn cut from the cob.
- Diced green chiles – Half of a small can of mild diced green chiles adds more southwest flavor and a touch of green color.
- Salt & pepper – For enhancing the flavors. Add more or less to taste.
- Garlic powder, cumin, & chili powder – These seasonings all add irresistible Southwest flavor.
- Lime & cilantro – To finish it off. Lime sets off the flavors with a touch of acid while cilantro adds classic Tex-Mex flavors and pretty green color.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Southwest Corn with Black Beans– Add a can of black beans (drained and rinsed) along with the corn.
- Spicy Southwest Corn– Use hot green chiles instead of mild, then adjust the spices by increasing the chili powder to 1 teaspoon and adding 1/4 teaspoon of cayenne pepper.
- Southwest Corn with Tomatoes– Add one or two diced fresh tomatoes with the corn.
- Smoky Southwest Corn with Bacon– Chop up three or four pieces of bacon and cook it in the skillet first. Pull it out with a slotted spoon so that it doesn’t overcook, and sauté the veggies and corn in the rendered bacon fat. Then, add the cooked bacon bits back in right before serving.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Southwest Corn.
Melt the butter in a large skillet. Add the bell pepper and onion.
Sauté the veggies, stirring occasionally, until tender. Add the corn.
Add the diced green chiles and the spices along with the salt and pepper.
Cook, stirring occasionally, until the corn is cooked through. Squeeze fresh lime over the top and garnish with cilantro, if desired.
Recipe Tip
- Heat your skillet first – Make sure your skillet is hot before adding the butter, then make sure the butter is melted, warm, and bubbly before you add the veggies. This way, the onion and pepper will sizzle and cook in the butter without soaking it up.
- Use a cake pan – Yes, you read that correctly! Use a bundt cake pan or angel food cake pan to cut the kernels off of your cobs of corn, if you’re using fresh corn. Place the flat end of the corn in the center of the pan and hold onto the pointed end. Using a chef’s knife, carefully slice the kernels off in a downward motion. The kernels will gather in the base of the pan instead of flying all over!
- Don’t overcook the corn – To avoid chewy, overcooked corn, you’ll want to cook it just until tender and warmed through. Canned corn will cook the fastest, then frozen corn (once it’s thawed). Corn just off the cob will take the longest to cook.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use pre-chopped veggies – Buy already-diced onion and red bell pepper at the store.
- Opt for canned or frozen corn – Fresh-off-the-cob corn is wonderful, but canned or frozen kernels are also delicious, and the kernels are already off the cob!
- Meal-prep it – Southwest Corn is easy to make ahead of time. Just store in an airtight container in the fridge for 3-4 days or in the freezer for up to a month. When you’re ready to serve it, warm it up in a skillet and you’re good to go!
What to Serve with Southwest Corn
Since this easy side dish has the delicious flavors of Southwest cuisine, it will pair well with many of your favorite Tex-Mex main dishes.
Main Dish Pairings
- Salsa Fresca Chicken
- Southwest Grilled Chicken
- Southwest Bone-In Pork Chops
- Oven-Baked Green Chile Pork Chops
- 7-Layer Ground Beef Taco Casserole
- Ground Turkey Tacos
Side Dish Ideas
If you need something else to round out your meal, here are a few side dishes that work well with this recipe.
Southwest Corn Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Add it to a casserole– Use leftover Southwest-style corn in place of the plain corn for a boost of flavor. It would be perfect in Mexican Chicken Casserole!
- Top tacos– Leftover southwest corn is so good on tacos! Tostadas, too.
- Make nachos– Top nachos with leftover corn! These Crock Pot Chicken Nachos are excellent.
- Use it in soup– This Green Chili Chicken Corn Chowder would be perfect with leftover Southwest Corn.
Recipe FAQ’s
What’s the difference between corn and elote?
They’re both corn! The word “elote” directly translates to the word “corn” in Spanish, but elote typically means the corn is served up Mexican street style – with mayo, lime, chili powder, and Cotija cheese.
Is corn healthy?
Corn might not be as nutrient-dense as most other vegetables, but it is relatively high in fiber with a small amount of protein, antioxidants, Vitamin A, and B vitamins.
More EASY Side Dish Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy side dish recipes here, or see a few of our readers favorite recipes below.
- Mexican Street Corn Casserole
- 3-Minute Instant Pot Corn on the Cob with Garlic Butter
- Crock Pot Corn on the Cob with Garlic Butter
- Brown Butter Broccoli
- Oven-Roasted Green Beans
Southwest Corn
Ingredients
- 1 tablespoon butter
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 6 cups corn kernels
- 2 ounces chopped green chiles, (½ small can)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon chile powder
Garnish
- 1 lime
- 2 tablespoons chopped cilantro
Instructions
- In a large skillet melt the butter over medium heat. Add the bell pepper and onion and sauté until the onion becomes translucent, about 4-5 minutes.
- Add the corn, green chiles, and spices and mix together. Cook 4-5 minutes, stirring occasionally until the the corn is cooked.
- Remove from the heat and squeeze fresh lime juice over the top and garnish with cilantro.
Recipe Notes
- Red bell pepper: Another color of bell pepper can be substituted (green, yellow, or orange).
Leave a Reply