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Eat This Now - Sautéed Southwestern Corn

Corn is one of the most iconic of summer vegetables, and peak of corn season has arrived! This recipe, from our American Comfort Food Classics menu, showcases sweet corn at its best - simply cooked with onions, bell peppers, and a little bit of tartness provided by lime juice. Serve it warm, or chill ahead for a refreshing cool side dish to your next meal or feature it as a vegetarian main course.

Serves 10 as a side, 4-6 as a main course


4 tablespoons Butter or Vegetable oil

8 cups fresh corn kernels (about 10 ears) or 2 lbs frozen corn kernels

2 plum tomatoes, seeded and chopped

1 medium onion, finely chopped

2 tablespoons lime juice (About 1 large lime)

1 teaspoon salt

1 teaspoon ground cumin

2/3 cup minced fresh cilantro (about half a bunch)


Chop the onion and tomatoes into pieces roughly the size of a kernel of corn; put them into their own bowls.

If using ears of corn, shuck the corn and use a knife to cut off the kernels of corn from the ear.

Put 2 tbsp of the vegetable oil in a large skillet over medium-low heat. Add the chopped onion and saute until the onions are translucent, about 4-6 minutes.

Add the chopped tomato and saute till the tomato has warmed through, about 2 minutes.

Add another 2 tbsp of vegetable oil to the skillet, and then add the corn kernels and salt. Saute, stirring every 30 seconds or so, until the corn begins to brown, about 10-15 minutes. Be sure not to burn the corn!

When the corn has browned around the edges and is nearly done, add the ground cumin and the minced cilantro. Cook, stirring, for about 1 minute. Season with salt and pepper as needed.

Transfer to a serving dish.

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