SOUTHWEST SKILLET CORN
"This colorful stir-fried side complements any Mexican menu nicely," says Marilyn Smudzinski of Peru, Illinois.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 138 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 37mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SOUTHWESTERN CORN AND BLACK BEAN SKILLET
A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Corn
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
- Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g
SOUTHWESTERN SAUTEED CORN
Makes a nice flavorful side dish.
Provided by Ralph Bischoff
Categories Other Salads
Time 1h
Number Of Ingredients 11
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.
SAUTEED FRESH CORN
Steps:
- Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
- Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.
SOUTHWEST CORN, CHILI, AND CUMIN SAUTé
Categories Pepper Vegetable Side Sauté Thanksgiving Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chilies. (Can be prepared 1 day ahead. Cover; chill.)
- Melt butter in large nonstick skillet over medium-high heat. Add cumin seeds and stir until fragrant, about 1 minute. Add onion and sauté until almost tender, about 6 minutes. Add corn, oregano, 1 teaspoon chipotle chilies, and poblano chilies and sauté until corn is heated through, about 5 minutes. Stir in radishes, 1/2 cup cilantro, lime juice, and lime peel. Sauté until radishes are slightly softened but still retain their color, about 2 minutes. Add more chipotle chilies by 1/2 teaspoonfuls, depending on spiciness desired. Season generously with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/4 cup cilantro. Garnish with lime wedges, if desired, and serve.
- Fresh green chilies, often called pasillas; sold at Latin American markets and some supermarkets.
- ** Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
SOUTHWESTERN CORN AND PEPPERS
Make and share this Southwestern Corn and Peppers recipe from Food.com.
Provided by Beth A.
Categories Corn
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
- Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
- Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.
Nutrition Facts : Calories 150.9, Fat 3.9, SaturatedFat 2, Cholesterol 7.6, Sodium 317.7, Carbohydrate 29.7, Fiber 3.4, Sugar 2.1, Protein 4.2
SOUTHWESTERN CORN AND HOMINY SAUTE (WW CORE)
I am one of those people who likes hominy, particularly in Southwestern soups and stews. Came across this side dish in a new Weight Watchers cookbook and decided that it would soon be making an appearance on my dinner table.
Provided by justcallmetoni
Categories Corn
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the frozen corn from the freezer to begin defrosting.
- To prepare the Poblano chiles, place them directly over gas flame on your stove. Allow the skin to char and blister before turning using long tongs (or well padded fingers). Once all sides are charred, about five minutes, toss the peppers in a resealable bag and close. Set aside about ten minutes to allow the heat to steam the chiles. Once cooled, peel and seed the peppers, and give them rough chop.
- Heat the vegetable oil in a non-stick skillet over medium heat. Add the onions and cook for two or three minutes until the onions are tender. Stir in the garlic, cumin and epazote/oregano and continue to cook another 30 seconds.
- Add in the corn and hominy, stirring occasionally, and cook for two minutes. Stir in the Poblanos and salt to taste. Cook an additional two or three minutes until the everything is heated through.
- Remove from heat and mix in the cilantro and lime juice.
- Serve with lime wedges.
Nutrition Facts : Calories 195.3, Fat 5, SaturatedFat 0.7, Sodium 229, Carbohydrate 36.7, Fiber 5.5, Sugar 4.2, Protein 4.6
SOUTHWESTERN CREAMED CORN
This creamed corn gets its Southwestern flavor from cilantro and a jalapeno chile.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine frozen corn kernels with milk. Cover; cook over medium-high heat, breaking up corn occasionally, until kernels separate, 5 to 7 minutes.
- Transfer 1 cup corn and 1/2 cup liquid to a food processor. Blend until almost smooth; return to saucepan.
- Add jalapeno chile (seeds and ribs removed for less heat, if desired) and sugar; season with coarse salt and ground pepper. Simmer over medium-low heat until corn is tender, 4 to 6 minutes. Stir in 2 tablespoons chopped fresh cilantro.
Nutrition Facts : Calories 191 g, Fat 3 g, Fiber 4 g, Protein 7 g
SOUTHWEST SAUTEED CORN
From Healthy Cooking (A Taste of Home magazine) Aug/Sept. 2008. Submitted by Chandy Ward of Aumsville, Oregon.
Provided by Shelby Jo
Categories Corn
Time 20m
Yield 3 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 173.9, Fat 5.1, SaturatedFat 2.6, Cholesterol 10.2, Sodium 428.5, Carbohydrate 33, Fiber 4, Sugar 0.7, Protein 4.9
SOUTHWESTERN CORN
Provided by Barbara Kafka
Categories Side Vegetarian Quick & Easy Corn Bell Pepper Vegan Jalapeño Cilantro Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings as a side dish
Number Of Ingredients 7
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the red peppers and cook for 2 minutes, stirring occasionally. Stir in the corn and the remaining ingredients. Cook until heated through, about 1 1/2 minutes.
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From togetherasfamily.com
5/5 (1)Total Time 15 minsCategory Side DishCalories 98 per serving
- 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.
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Servings 4Total Time 20 mins
- Remove the husks and silk from corn and cut kernels off the cob. Reserve cobs. Heat butter and oil in a medium skillet over medium heat. Once hot, add corn kernels, ancho chile powder, chile de arbol powder, and a generous pinch of Kosher salt.
- Using the back of your knife (dull side of the blade), scrape up and down the sides of the reserved cobs over the skillet to release some of the corn’s milk into the mixture.
- Let corn cook, stirring occasionally, until cooked through, about 10 minutes. Sprinkle crumbled queso fresco on top of the corn and serve.
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