Southwestsauteedcorn Recipes

SOUTHWESTERN PAN SEARED CORN

Steps:

• Heat oil in a large skillet over medium high heat. Add corn before oil smokes and saute 2-3 minutes until lightly browned. Place corn in a mixing bowl and set aside.
• Add peppers and onions to skillet and cook 5 minutes, stirring occasionally. Add cumin and cook another 1-2 minutes.
• Turn heat to low, stir in remaining ingredients. Toss with corn and serve.

SOUTHWEST SAUTEED CORN

Steps:

• In a large nonstick skillet, saute corn in butter until tender. Reduce heat to medium-low; add the tomato, lime juice, salt and cumin. Cook and stir for 3-4 minutes or until heated through. Remove from heat and stir in cilantro.

SOUTHWEST SKILLET CORN

Steps:

• In a large non-stick skillet sauté red pepper and jalapeño in butter until tender. Add cumin; cook for 30 seconds.
• Add corn and cilantro; sauté 2 minutes longer or until heated through.

SOUTHWEST SKILLET CORN

Steps:

• 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.

SOUTHWESTERN CORN

Steps:

• Place frozen corn, green peppers and onions in a container and cover with water.
• Place on stove top and bring to a boil.
• Boil for three minutes. Drain.
• In a large skillet, saute red bell peppers and tomato margarine for four minutes.
• Add cooked corn, green peppers, onions, salt and oragano.
• Cook mixture until heated, stirring frequently.

SOUTHWESTERN SAUTEED CORN

Steps:

• 1. In large skillet heat butter over medium heat, add corn. Cook and stir 3-5 minutes until slightly tender.
• 2. Reduce heat to medium-low. Add diced plum tomatoes, salt, cumin, lime juice, diced green peppers, diced green onions and diced chili peppers.
• 3. Cook an additional 3-4 minutes, remove from heat, add cilantro and real bacon bits (optional).
• 4. Best chilled over night to absorb all flavors.