Easy pan-toasted corn, spices and lime juice create an authentic-tasting, versatile side dish for tacos or grilled burgers, chicken, steak or fish.
Sponsor recipe courtesy of Del Monte
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Zesty Mexican Corn
15 min
5 min
15 min
5 min



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.

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.

Cook's Note

VARIATIONS: Prepare recipe as directed, except: 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 Cut 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.


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