Southwestern Skillet Corn is a healthy, easy side dish, flavored with Tex-Mex seasonings, lime juice, cilantro and tomato. It’s delicious!
If you’re looking for a quick and simple veggie side dish that can be ready in about 10 minutes, may I suggest Southwestern Skillet Corn? This simple side dish is full of flavor, with spices, cilantro and lime juice! It tastes really GOOD, and I think you will enjoy it as much as we do. I found the original recipe in one of my old cooking magazines (from 2008), and “it’s a KEEPER”.
The recipe calls for frozen corn, which is very convenient, too. Once done, you will have enough southwestern skillet corn for approximately four, ½ cup servings. Any leftovers can easily be reheated in the microwave, so how can you go wrong? Here’s how EASY this yummy dish is to make:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Making This Veggie Dish Is EASY!
Melt butter in a large, nonstick skillet. Add the bag of frozen corn (not thawed) to the skillet. Cook on Medium heat until tender and heated through (just a few minutes). At that point, turn the heat down to Medium-Low.
Add the spice mixture (salt, cumin and chili powder), followed by chopped tomatoes and fresh squeezed lime juice. Stir, to combine, while continuing to cook for 3-4 minutes, or until heated through.
Final Step Before Serving
The final step in making Southwestern skillet corn is to remove the skillet from the heat. Stir in the chopped cilantro until combined with the other ingredients. Now your side dish is ready to be served while hot!
Time To Eat Southwestern Skillet Corn!
Transfer the southwestern skillet corn to a serving bowl, and garnish with a few cilantro leaves, if desired. Serve hot, and enjoy, alongside a favorite meat dish. The corn has wonderful flavor, and is NOT too spicy.
I hope you have the chance to make this simple veggie dish for those you love, and trust you all will enjoy it! Thank you for stopping by, and I sincerely hope you’ll come back soon for more family-friendly recipes. Take care, and have a wonderful day, friends!
Looking For More VEGGIE SIDE DISHES?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious veggie dishes for you to enjoy, including:
- Baked Praline Acorn Squash
- Au Gratin Potatoes
- Creamy Garlic Mashed Cauliflower
- Lemon Hazelnut Green Beans
Interested In More Recipes?
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Original recipe source: “Taste of Home Healthy Cooking Magazine”, September 2008 issue, page 62, published by Reiman Media Group, Inc.
Southwestern Skillet Corn is a healthy, easy side dish, flavored with Tex-Mex seasonings, lime juice, cilantro and tomato. It's delicious!
- 1 Tablespoon butter
- 16 ounces frozen corn kernels
- 1 Tablespoon lime juice
- 1 medium Roma tomato ,chopped
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ⅓ cup minced fresh cilantro
Melt butter in a large, nonstick skillet. Add frozen corn (not thawed) to the skillet. Cook on Medium heat until tender and heated through (a few minutes). Turn heat down to Medium-Low.
Add spices (salt, cumin and chili powder), followed by tomatoes and lime juice. Stir, to combine; continue to cook 3-4 minutes, or until heated through.
Remove skillet from the heat. Stir in chopped cilantro until combined. Transfer corn to a serving bowl, and garnish with cilantro leaves, if desired. Serve hot with a favorite meat dish. Enjoy!
Here’s one more to pin on your Pinterest boards!