Zesty Mexican Corn
Easy pan-toasted corn, spices and lime juice create an authentic-tasting, versatile side dish for tacos or grilled burgers, chicken, steak or fish.
Serves
4
Prep time 10 min.
Cook time 10 min.
Ingredients
2 cans (15.25oz.ea.) Del Monte® No Salt Added Whole Kernel Corn
1 Tbsp. butter
chili powder, 1 1/2 to 2 tsp., to taste
½ tsp. cumin
1 Tbsp. fresh lime juice
¼ cup chopped fresh cilantro, optional
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Directions
Drain corn and pat very dry with paper towels. Cook corn and butter in a 10 to 12-inch non-stick skillet over medium-high heat, 8 to 10 minutes, stirring frequently, until kernels are well-toasted and snap during last 2 to 3 minutes.
Stir in chili powder and cumin; cook 30 seconds. Remove from heat and stir in lime juice. Season to taste with salt and black pepper, if desired. Sprinkle with cilantro, if desired.
VARIATIONS:
For SPICY MEXICAN CORN, stir in 1/8 tsp. cayenne pepper in Step 2.
For CHEESY MEXICAN CORN, sprinkle with crumbled cotija or feta cheese before serving.
For SALSA-STYLE MEXICAN CORN, add 1 can (14.5 oz.) Del Monte® No Salt Added Petite Diced Tomatoes, well drained, in Step 2; heat through.
For MARGARITA-STYLE MEXICAN CORN, sprinkle with an additional squeeze of lime juice and coarse salt, to taste, before serving.