Southwestern Corn Saute

  • 4 tablespoons butter (2 oz.), softened to room temperature
  • 1 clove garlic, minced
  • 1 medium onion, chopped
  • 12 cherry or grape tomatoes, halved
  • 2/3 cup half & half
  • 1 teaspoon ground cumin or dried oregano
  • 1 tablespoon high quality chili powder (chipotle chili powder is preferred)
  • 4 cups thawed corn kernels
  • ¼ cup cilantro leaves, roughly chopped
  • ½ cup crisp bacon crumbles (optional)


  1. Melt the butter in a 10- or 12-inch skillet over medium-low heat. Add the minced garlic and chopped onion, and saute about 5 minutes.
  2. Add tomatoes, cream, cumin or oregano, and chili powder; simmer 3 minutes.
  3. Add the corn and simmer another 3 to 5 minutes. Salt and pepper to taste.
  4. Garnish with cilantro and bacon (optional).

Serving Suggestion

This makes a great side dish with grilled salmon, shrimp, pork tenderloin, or anything that stands up to a little spice.

(September 2005)

Source: So Easy to Preserve: Freezing. 2005. National Center for Home Food Processing and Preservation and the Cooperative Extension Service, University of Georgia, Athens. (Video)

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