Southwest Corn

This southwestern sautéed corn could not be easier to make. It is tasty, uses just seven ingredients and is entirely cooked in a single skillet. It’s versatile, too! You can serve Southwest style corn with tacos or burritos, beside a steak or piece of roast chicken or even as part of a breakfast spread.

And once you have tried our southwestern corn recipe as it’s laid out here, you can put your own spin on the dish and try out different spice blends, add your own special ingredients and make it the side dish of your dreams. We’ll share a few ideas on how to do that below.

Southwest Corn Ingredients

• Butter: Be generous with the butter. It’s used as a cooking medium and a flavoring ingredient in this southwestern corn.
• Corn: You can’t have Southwest-style corn without corn! Use 3-1/3 cups of fresh corn or a 16-ounce package of frozen corn.
• Plum tomato: A plum tomato is the perfect size for this dish but you can use several cherry tomatoes, a Roma or half of a larger tomato if need be.
• Lime juice: It’s always best to use fresh lime juice if you have it.  A store-bought bottle works fine, too.
• Ground cumin: Don’t use more than the recommended 1/2 teaspoon of ground cumin or it will overpower the dish.
• Fresh cilantro: The fresh cilantro adds a nice pop of color and a bit of herbal flavor.

Directions

Step 1: Saute the corn

In a large cast-iron or other heavy skillet, heat the butter over medium-high heat and then add the corn. Cook, stirring often, until the corn grows tender, which will take three to five minutes.

Step 2: Add the other ingredients

Reduce the heat to medium-low and stir in the tomato, lime juice, salt and cumin. Cook until everything has heated through, which takes three to four minutes. Remove the pan from the heat and stir in the cilantro. Enjoy!

Southwest Corn Variations

• Skip the cilantro: If you don’t like the taste of cilantro, you can swap it out for fresh parsley or just leave the herb out altogether.
• Go easy on the cumin: Cumin is quite potent, as noted. You can use a 1/4 teaspoon instead of the 1/2 and you’ll still taste it.
• Add onion and bell pepper: Sauté some chopped onion and pepper, adding it one minute before the corn. It’ll greatly enhance the complexity of the flavor profile.

How to Store Southwestern Corn

This corn dish will store well in the fridge in airtight containers for three to four days and can be reheated in the microwave or  a pan.

Can you freeze this southwest corn recipe?

Yes. By all means freeze this dish in an airtight container for three to four months and thaw it right back in the skillet.

Southwestern Sauteed Corn Tips

What should I serve with this Southwest corn?

Head to your favorite Mexican or Tex-Mex restaurant and grab the menu. Look at anything (or everything) and… there’s your answer! But specifically, it goes well with Mexican rice and beans, Huevos Rancheros and even in fajitas.

How can I add spice up this dish?

A few pinches of cayenne pepper or a sprinkling of red pepper flakes are both additional spices that bring the heat.

Can I use canned corn for southwest style corn dish?

Sure, the canned corn cuts the initial sautéing time down by half.. Rinse and drain it well.