Enjoy the flavors of the popular summer corn-on-the-cob dish any time with seasoned skillet browned Del Monte corn.
2 tablespoons butter,; divided
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 15.25 ounce cans Del Monte® Golden Sweet Whole Kernel Corn,; rinsed and well drained on paper towels
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/2 cup red bell pepper,; finely chopped, optional
Melt 1 Tbsp. butter in a large nonstick skillet over medium-high heat. Stir in chili powder, cumin and cayenne.
Add corn and cook 3 minutes or until corn begins to brown, stirring occasionally. Remove from heat; stir in remaining 1 Tbsp. butter, cilantro, lime juice and red bell pepper, if desired.
NOTE:
To double recipe, cook in two separate batches so corn can brown optimally.
makes 6 Servings