Crisp sweet corn, chopped tomato, cilantro, and lime come together to create the best side dish. Southwestern corn is an easy and healthier side dish to serve alongside Mexican food or for any dinner. Only takes minutes to prepare and it’s so yummy!
Now that school has started it feels like Fall (a.k.a- BEST time of the year) is right around the corner. I have been seeing so many more pumpkin recipes popping up all over blogland and Pinterest. Does anyone else stock cans of pumpkin year-round? I bought lots of cans of pumpkin one year after seeing them for only $.50!! I’m talking the name brand canned pumpkin. I was so excited. I am still working through that stock. This was like 2 years ago and they still have a way to go before they’re expired. Yay!
The recipe today has absolutely nothing to do with pumpkin. Sorry. There will be plenty of that coming later 😉 I am just getting excited for fall, pumpkin recipes, hoodies, cooler days, less humidity (my favorite thing EVER about fall), and no more laundry loads of only swimming suits and beach towels 🙂
I always seem to have trouble with side dishes for Mexican food. You already have the tortilla, meat, and beans so by the time you add a rice side dish it feels like a really heavy meal. When I found this recipe in a Taste of Home magazine I knew I had to try it immediately. We were not disappointed. It’s a lighter side dish to enjoy. It literally takes minutes to prepare, simmers on the stove, and then it’s ready to serve.
I love all the additions of southwest flavors; cilantro, lime, and tomato. I like to use the bag of gold n’ white sweet corn. But I have also just used a regular frozen bag of yellow corn. Both were delicious. Use whatever frozen corn you prefer or whatever you have in your freezer.
Crisp sweet corn, chopped tomato, cilantro, and lime come together to create the best side dish. Southwestern corn is an easy and healthier side dish to serve alongside Mexican food or for any dinner. Only takes minutes to prepare and it's so yummy!
- 1 tablespoon butter
- 1 package (16 oz) frozen corn
- 2-3 plum or roma tomatoes, seeded and diced
- 1 tablespoon fresh squeezed lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/3 cup chopped cilantro
- In a large skillet, melt butter over medium-high heat. Add corn. Cook, stirring occasionally, 5 minutes or until tender.
- Reduce heat to medium-low. Stir in tomato, lime juice, salt and cumin. Cook 5 minutes longer or until heated through.
- Remove from heat and stir in cilantro.
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