Southwestern Corn

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

Cook Time 10

Total Time 15

Servings people (1/2 cup each)

Calories 98kcal

Author Jessica - Together as Family

Ingredients

1 tablespoon butter
1 bag (16 oz) frozen sweet corn or use 3 cups fresh corn
3 roma tomatoes chopped and seeded
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
½ teaspoon salt
½ teaspoon cumin

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.

Nutrition