Zesty Mexican Corn by
Source: http://www.delmonte.com/recipes/detail/zesty-mexican-corn
Ingredients
2 cans (15.25oz.ea.) Del Monte® No Salt Added Whole Kernel Corn, well drained
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
Instructions
1. 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.
VARIATIONS:
For SPICY MEXICAN CORN, stir in 1/8 tsp. cayenne pepper in Step 2.
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.
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.
VARIATIONS:
For SPICY MEXICAN CORN, stir in 1/8 tsp. cayenne pepper in Step 2.
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.