Southwestern Corn with frozen sweet corn, chopped tomato, cilantro, and fresh lime juice makes for an easy side dish recipe. It's a healthier side dish option for any dinner but we especially love serving this with enchiladas or as a topping for burrito bowls.
Course Side Dish
Cuisine Mexican
Keyword corn side dish recipe, southwestern corn
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 6people (1/2 cup each)
Calories 98kcal
Author Jessica - Together as Family
Ingredients
1tablespoonbutter
1 bag (16 oz)frozen sweet cornor use 3 cups fresh corn
3roma tomatoeschopped and seeded
1/4cupchopped cilantro
1tablespoonfresh lime juice
½teaspoonsalt
½teaspooncumin
Instructions
In a skillet pan, over medium high heat, add the butter and frozen corn. Cook, stirring occassionaly, until butter is melted and corn is softened. About 5-8 minutes.
Stir in the chopped tomatoes, cilantro, lime juice, salt and cumin. Stir together to combine and cook for 5 minutes.
Serve immediately.
Notes
CORN : Use fresh corn or frozen corn. I like to use the super sweet corn but feel free to use whatever corn you prefer. I also like to use the gold n' white corn frozen corn which is yellow corn + white corn. CILANTRO : I know some people hate cilantro and if that's the case just leave it out. LIME : You will need about 1 large lime to equal the lime juice needed. CAN I MAKE IT SPICY? Yes! Add some chili powder or cayenne red pepper. Add some freshly chopped jalapeños or use canned jalapeños. Add a can of diced green chilies.