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Fiesta Corn

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Cassandra Ramirez, Bardstown, Kentucky

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 05, 2023

Corn with tomatoes and jalapenos is one of the first dishes I cooked for my husband. Don’t like heat? Use green bell peppers instead of jalapenos. —Cassandra Ramirez, Bardstown, Kentucky

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Fiesta Corn

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Yield: 8 servings
Prep: 10 min
Cook: 15 min
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Ingredients

  • 1/4 cup butter, cubed
  • 1 small onion, chopped
  • 2 to 3 jalapeno peppers, seeded and chopped
  • 6 plum tomatoes, seeded and chopped
  • 5 cups fresh or frozen corn
  • 1-1/2 teaspoons salt
  • Lime wedges, optional
Text Ingredients

Directions

  1. In a 6-qt. stockpot, heat butter over medium heat. Add onion and jalapenos; cook and stir until onion is crisp-tender, 3-4 minutes. Stir in tomatoes; cook 3 minutes longer.
  2. Add corn; cook, uncovered, until tender, stirring occasionally, 8-10 minutes. Stir in salt. If desired, serve with lime wedges.

Nutrition Facts

3/4 cup: 142 calories, 7g fat (4g saturated fat), 15mg cholesterol, 505mg sodium, 20g carbohydrate (7g sugars, 3g fiber), 4g protein.
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