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This Sauteed southwest corn is a delicious summer side dish. Add in black beans for protein and/or a diced jalapeno for a little spice! This dish also tastes great cold the next day, grab some tortilla chips and use the leftovers as a salsa.

Ingredients:

  • 3 1/3 cups fresh corn or 1 16 oz package frozen corn (thawed)
  • 1 Tbsp butter
  • 1 tomato, chopped
  • 1 Tbsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/3 cup minced fresh cilantro (Optional)

Great optional Add-ins: A diced bell pepper, 1 can of rinsed black beans, and/or a sliced jalapeno!

Main Ingredient(s): Corn, Tomatoes

Steps:

  • In a large non-stick skillet, saute corn in butter until tender (if adding beans or peppers, add in here).
  • Reduce heat to medium-low, add the tomato, lime juice, salt and cumin.
  • Cook and stir for another 3-4 minutes or until heated through.
  • Remove from heat and stir in cilantro.
Corn and diced tomatoes in a bowl
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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: October 5, 2020