Southwestern Corn


  • Freshly ground black pepper to taste
  • 2 teaspoons kosher salt
  • ½ cup chopped cilantro or fresh parsley
  • 2 jarred jalapeño peppers, seeded and minced
  • 2 medium red bell peppers, cored, seeded, deribbed and chopped
  • 1 tablespoon vegetable oil

1. 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.

View full recipe at SpringPad


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