Prep time 10 min.

Cook time 10 min.


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


  1. 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.

  2. 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.


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.

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