Corn with tomatoes and jalapenos is one of the first dishes I cooked for my husband. Don’t like heat? Use green bell peppers instead of jalapenos. —Cassandra Ramirez, Bardstown, Kentucky
Fiesta Corn
Peppers (Hot)
Fiesta Corn
Prep Time
10 min
Cook Time
15 min
Yield
8 servings
Ingredients
- 1/4 cup butter, cubed
- 1 small onion, chopped
- 2 to 3 jalapeno peppers, seeded and chopped
- 6 plum tomatoes, seeded and chopped
- 5 cups fresh or frozen corn
- 1-1/2 teaspoons salt
- Lime wedges, optional
Directions
- In a 6-qt. stockpot, heat butter over medium heat. Add onion and jalapenos; cook and stir until onion is crisp-tender, 3-4 minutes. Stir in tomatoes; cook 3 minutes longer.
- Add corn; cook, uncovered, until tender, stirring occasionally, 8-10 minutes. Stir in salt. If desired, serve with lime wedges.
Nutrition Facts
3/4 cup: 142 calories, 7g fat (4g saturated fat), 15mg cholesterol, 505mg sodium, 20g carbohydrate (7g sugars, 3g fiber), 4g protein.
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