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

2 can s (15.25oz.ea.) Del Monte® No Salt Added Whole Kernel Corn, well drained 1 Tbsp butter 1 Tbsp fresh lime juice

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.