Fiesta Corn

corn with peppers and onions in white serving bowl on wooden table

Sweet corn, ripe bell peppers, red onion, and jalapenos are seasoned with a medley of aromatic spices and a touch of fresh cilantro in this fabulous side dish.

Prep Time5

Cook Time10

Course: Side Dish

Cuisine: Mexican

Servings:

Author: Mary Younkin

Ingredients

2 tablespoons butter
1 red bell pepper chopped into ¼-inch pieces, about 1 cup
1 green bell pepper chopped into ¼-inch pieces, about 1 cup
½ red onion minced into ⅛-inch pieces, about 1 cup
1 jalapeno finely minced, about 2 tablespoons OPTIONAL
24 ounces frozen, fresh, or canned corn about 4 cups
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon granulated garlic or garlic powder
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
2 tablespoons fresh lime juice about 1 large lime
2 tablespoons fresh cilantro chopped small

Instructions

Melt the butter in a large skillet over medium-high heat. Add the bell peppers, red onion, and jalapeno if desired. Cook, stirring occasionally, for about 2-3 minutes.
Add the corn and sprinkle with cumin, paprika, salt, pepper, and cayenne. Stir to mix throughout and continue cooking until hot, about 3-4 minutes. Taste and adjust seasonings, as desired.
Squeeze lime over the corn and sprinkle with cilantro. Serve warm.

Nutrition