Southwestern Sauteed Corn

Ralph Bischoff


Makes a nice flavorful side dish.


☆☆☆☆☆ 0 votes

8-12 people
24 Hr 45 Min
15 Min


  • 3 bag(s)
    corn niblets green giant 3- 10 oz bags
  • 2 Tbsp
    salted butter
  • 3 large
    plumb tomatoed finely chopped
  • 1 medium
    juice of 1 lime squeezed
  • 3 stalk(s)
    green onions finely chopped
  • 1/2 tsp
  • 1/2 Tbsp
  • 1/2 c
    citiantro finely chopped
  • 1 large
    green pepper finely chopped
  • 3 medium
    chili peppers finely diced, select heat
  • 1 bottle
    real bacon bits optional

How to Make Southwestern Sauteed Corn


  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.

Printable Recipe Card

About Southwestern Sauteed Corn

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Southwestern

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