| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 small red bell pepper, chopped
- 1 small green or orange bell pepper, chopped
- 4 scallions, chopped, whites and greens
- 3 cloves chopped garlic cloves
- 4 cups frozen corn kernels
- 3 plum tomatoes, seeded and chopped
- 1 ripe lime, juiced
- 1/2 teaspoon ground cumin, eyeball it
- 1 tablespoon cayenne pepper sauce, recommended: Tabasco, eyeball it
- 1 teaspoon sweet paprika, eyeball it
- Coarse salt and pepper
- 2 tablespoons chopped cilantro or parsley leaves, to garnish
Instructions
- Heat a large nonstick skillet over medium high heat. Add oil, peppers, scallions and garlic. Cook 5 minutes, stirring frequently. Add corn to the pan and allow the liquids from frozen corn to cook out, about 3 minutes. Add tomatoes to the pan and the juice of 1 lime. Throw the lime halves right into the pan with the veggies, it will really punch up the flavor. Season with cumin, cayenne sauce, paprika, salt and pepper. Top with cilantro or parsley and transfer the warm salad to a serving dish.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 143 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 327 mg |
Reviews
Excellent side dish. I used fresh sweet corn — 5 ears — and threw the cilantro into the skillet. I also cut back on the cayenne. I only a few sprinkles since I have a 5 year old. Everyone loved it!
Made this for dinner last night with ham BBQ sandwiches and it was great! The leftovers that I just finished for lunch were even better. The lime in particular was good, seemed to meld more with the other seasonings.
Easy and incredibly tasty the lime hads a terrific punch
I added zucchini and poblano peppers which really gave it some kick–would make again!
This dish is perfect for a cook out! Can be served warm or cold. Great in the hot weather no mayo! I used grape tomatoes!
So easy to make. We added this to our meal list.
This was easy to make, different and I liked it! My husband on the other hand made up his mind before he even tried it. He’s a picky eater and even after giving it a nibble he wasn’t going to finish it. But I liked it and had more of it. Thumbs up from me!
Just plain great! A quick and simple meal. Love ya Rachel!
A little spicy for the kids but sure tastes good!
A good variation on this is to roast corn on the cob in the husks with some butter, the lime juice, and cilantro. Then cut off the cob and mix with the remainder on the ingredients – serving it cold.