This sautéed sweet corn with red pepper and cilantro makes a PERFECT side for any of your fav Mexican eats. Burritos, check. Enchiladas, check. Tacos? YES. Check and check. We enjoyed this with fish tacos a couple nights ago and it was one of those stumble upon recipes…you know, where you actually have no idea what your making, but you’re hungry and just start pulling stuff out of the fridge at random. Well, this time I stumbled upon a very simple, crowd pleasing, veggie dish that takes only minutes to make. Literally. Prep to table in under 15 minutes.
More info on this yummy corn dish:
- Easy-peasy – I use frozen sweet corn, so there’s no shucking, boiling or roasting. WOOHOO.
- Subtle flavour – the sweetness of the sautéed corn and onion marry perfectly with the bright flavour of the peppers, cilantro and lime juice.
- Versatile – serve as a side, or spoon right into your tacos, enchiladas, etc.
Sautéed sweet corn, red pepper, cilantro
- frozen sweet corn 750g bag / about 4-5 cups of corn
- 1 medium red onion finely chopped
- 1 medium red bell pepper chopped
- 1 tsp cumin
- 1/4 tsp salt plus more to taste
- pepper to taste
- 3/4 cup fresh cilantro washed and roughly chopped
- juice of one lime
- Add olive oil to a stove top pan over medium heat.
- Add chopped onion and saute until tender and slightly browned—about five minutes.
- Add corn, red pepper, salt, pepper and cumin. Cook for 5-7 minutes until hot through (stirring frequently).
- Stir in cilantro and lime.
- Enjoy as a side with your fav mexican dish!