Wayne County Homemaker Recipe – Southwest Skillet Corn by Barbara Shedd


1 med. Sweet red pepper, chopped

1 T. finely chopped seeded jalapeno pepper

1 T. butter or stick margarine

1 ½ tsp. ground cumin

1 pkg. (16 oz.) frozen corn, thawed

1/3 c. minced fresh cilantro or parsley

In a large nonstick skillet, sauté red pepper, and jalapeno in butter until tender.  Add cumin; cook for 30 seconds.  Add corn and cilantro; sauté 2 minutes longer or until heated through.

By:  Barbara Shedd – Silver Thimbles Homemaker Club

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