Are you longing for a culinary adventure that combines the vibrant flavors of the Southwest with the goodness of fresh corn and colorful peppers? Look no further! In this article, we embark on a journey to discover the best recipe for "southwestern corn and peppers," a dish that captures the essence of the American Southwest. Whether you prefer grilled, roasted, or sautéed vegetables, we'll guide you through a selection of tantalizing recipes that showcase the perfect balance of sweet corn, roasted peppers, and zesty spices. Get ready to explore a world of flavors that will leave your taste buds dancing and your kitchen filled with the enticing aroma of the Southwest.
Check out the recipes below so you can choose the best recipe for yourself!
SOUTHWESTERN CORN AND PEPPERS
Make and share this Southwestern Corn and Peppers recipe from Food.com.
Provided by Beth A.
Categories Corn
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
- Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
- Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.
Nutrition Facts : Calories 150.9, Fat 3.9, SaturatedFat 2, Cholesterol 7.6, Sodium 317.7, Carbohydrate 29.7, Fiber 3.4, Sugar 2.1, Protein 4.2
SOUTHWESTERN CORN
Make and share this Southwestern Corn recipe from Food.com.
Provided by House
Categories Corn
Time 20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Place frozen corn, green peppers and onions in a container and cover with water.
- Place on stove top and bring to a boil.
- Boil for three minutes. Drain.
- In a large skillet, saute red bell peppers and tomato margarine for four minutes.
- Add cooked corn, green peppers, onions, salt and oragano.
- Cook mixture until heated, stirring frequently.
SOUTHWEST CORN AND TOMATOES
"I came up with this recipe to use an over-abundance of corn from the garden one year. Everyone liked it so much that I substituted frozen corn so I could make it all year round," writes Trisha Kruse of Eagle, Idaho.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a large bowl, combine the corn, tomatoes, onion, jalapenos and garlic. Drizzle with oil; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Bake for 20-25 minutes or until onion is tender, stirring twice. Spoon into a bowl. Stir in cilantro and salt. Serve warm.
Nutrition Facts :
SOUTHWESTERN SAUTEED CORN
My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.
Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SOUTHWESTERN ROASTED CORN SALAD
Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.
Provided by Kim Fusich
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
- Preheat grill for high heat. Remove silks from corn, but leave the husks.
- Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
- Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
- In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g
SOUTHWESTERN CORN AND BLACK BEAN SKILLET
A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Corn
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
- Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g
Tips:
- Choose the freshest ingredients: The fresher the ingredients, the better the flavor of the dish will be.
- Use a variety of colors: Using a variety of colors of peppers and corn will make the dish more visually appealing.
- Don't overcook the vegetables: Overcooked vegetables will lose their flavor and texture.
- Season to taste: Add salt, pepper, and other spices to taste.
- Serve immediately: This dish is best served immediately after it is made.
Conclusion:
Southwestern Corn and Peppers is a delicious and easy-to-make dish that is perfect for a summer cookout or potluck. It is also a great way to use up leftover corn and peppers. The combination of sweet corn, roasted peppers, and zesty seasonings creates a flavorful dish that everyone will enjoy. This dish is sure to be a hit at your next party or gathering.
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