Southwest Corn

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Brimming with Southwest flavors, this easy corn side dish is the perfect complement to Mexican, Southwest, and Tex-Mex dishes. With a variety of mouth-watering colors, it tastes as good as it looks, too!

Prep Time10

Cook Time10

Total Time20

Servings:

Calories: 110kcal

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.

Notes

You can use frozen corn, canned corn that has been drained, or fresh corn cut from the cob.

Substitutions:

Red bell pepper: Another color of bell pepper can be substituted (green, yellow, or orange).

How to Store: Place leftovers in an airtight container and refrigerate for 3-4 days.

How to Freeze: This Southwest Corn recipe freezes well. See “how to freeze” section in the original post for full instructions.

How to Reheat: This can be reheated in the microwave in 30 second increments, or place it in a skillet over medium-low heat to warm it up.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

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