Southwest Skillet Corn by John David Kent
|Southwest Skillet Corn.doc||36 KB|
1 Tbsp butter
1 medium red pepper, chopped
1 Tbsp finely chopped and seeded jalapeno pepper
1 ½ tsp ground cumin
1 (16 oz) package frozen corn, thawed
1/3 cup minced fresh cilantro
- In a large skillet, sauté red pepper and jalapeno in butter until tender.
- Add cumin and cook for 30 seconds.
- Add corn and sauté about 2-3 minutes until heated through.
- Add cilantro and serve.