Southwestern Sauteed Corn
My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! —Chandy Ward, Aumsville, Oregon
Ingredients
- 1 tablespoon butter
- 3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
- 1 plum tomato, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/3 cup minced fresh cilantro
Reviews
So good! I’ve made this several times already it’s delicious ??
This is a fantastic recipe that can be changed by adding Rotel tomatoes and green chili’s, fresh jalapeño for another change. The options are endless. The basics are perfect!!!! Fiona
This was a unique and delicious corn recipe. The flavors of the lime, tomato, and spices blended nicely!
I made this during a heat wave and served it cold at a bbq. It was delicious. A definite keeper recipe.
Delicious! Made as is for Christmas dinner. Love corn and cilantro!
Yummy! I loved the corn prepared this way. Lots of flavor without any heaviness.
This recipe is very similar to a side dish I had at a wedding reception. It is so simple to put together and the taste is wonderful. The only thing I changed was the amount of cilantro, only using two tablespoons.
This was so delicious and so simple. I used fresh corn cut off the cob and tomatoes from the garden. I will definitely be making again!
Loved it and so easy! I even fixed some corn and just put lime (which I love) and cilantro on it .
Incredibly easy and delicious! The freshness of this dish is wonderful and is the perfect way to use up fresh-off-the-cob corn or bring a touch of summer to brighten up a winter dinner!