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TEST KITCHEN APPROVED

Southwest Skillet Corn

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

TEST KITCHEN APPROVED

Total Time:Prep/Total Time: 10 min.

By Taste Of Home Editorial Team

Recipe by Marilyn Smudzinski

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Southwest Skillet Corn

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Yield:4 servings

Prep:10 min

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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

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Directions

1
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

3/4 cup: 138 calories, 4g fat (2g saturated fat), 8mg cholesterol, 37mg sodium, 26g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.