Southwest Skillet Corn by John David Kent

Southwest Skillet Corn.doc36 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


  1. In a large skillet, sauté red pepper and jalapeno in butter until tender. 
  2. Add cumin and cook for 30 seconds. 
  3. Add corn and sauté about 2-3 minutes until heated through. 
  4. Add cilantro and serve.