Southwestern Pan Seared Corn Recipes

SOUTHWESTERN PAN SEARED CORN

Steps:

• Heat oil in a large skillet over medium high heat. Add corn before oil smokes and saute 2-3 minutes until lightly browned. Place corn in a mixing bowl and set aside.
• Add peppers and onions to skillet and cook 5 minutes, stirring occasionally. Add cumin and cook another 1-2 minutes.
• Turn heat to low, stir in remaining ingredients. Toss with corn and serve.

SAUTEED FRESH CORN

Steps:

• Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
• Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.

PAN-SEARED CHICKEN WITH SOUTHWEST CORN AND BROWN & WILD RICE

Steps:

• Season chicken with parsley, salt and pepper. Heat 1 Tbsp. oil in large skillet over medium heat. Cook chicken 7 to 9 minutes on each side or until no longer pink inside. Remove from skillet; set aside and cover to keep warm.
• Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Cook onion 5 minutes or until beginning to brown, stirring occasionally. Stir in corn and cook 4 minutes or until beginning to brown, stirring occasionally. Stir in tomatoes and season with salt and pepper, if desired. Cook 2 minutes or until tomatoes are tender.
• Heat rice according to package directions. Slice chicken and serve with rice and corn salsa.

SOUTHWESTERN CORN AND PEPPERS

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.

SOUTHWESTERN SAUTEED CORN

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.

SOUTHWESTERN CORN

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.

SOUTHWESTERN CORN

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the red peppers and cook for 2 minutes, stirring occasionally. Stir in the corn and the remaining ingredients. Cook until heated through, about 1 1/2 minutes.