Southwestern Sauteed Corn

1. 1

   Melt butter in a large nonstick skillet over medium-high heat. Add corn and cook and stir until corn is tender, about 3-5 minutes.

2. 2

   Reduce heat to medium-low and stir in chopped tomato, lime juice, salt, cumin and black pepper. Cook, stirring occasionally, for 2-3 minutes longer or until everything is heated through.

3. 3

   Remove from the heat and stir in the cilantro and green onions.

4. 4

   Note: This recipe is great if you have leftover cooked corn on the cob. If using that, cut it from the cob, and cook it in the skillet just until it heats through, usually 2-3 minutes.

5. 5

   Slightly adapted from Simple and Delicious magazine.

* Per serving · 4 servings · Values may vary.

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