Southwestern Sauteed Corn

• 1-1/2 Tablespoon Butter
• 3-1/2 cups Fresh Corn, Cut From The Cob (or Frozen)
• 1 whole Medium Tomato, Seeded And Chopped
• 1 Tablespoon Fresh Squeezed Lime Juice
• 3/4 teaspoons Kosher Salt
• 1/2 teaspoons Ground Cumin
• 1/4 teaspoons Freshly Ground Black Pepper
• 1/3 cups Finely Chopped Fresh Cilantro
• 1/4 cups Sliced Green Onions

1. Melt butter in a large nonstick skillet over medium-high heat. Add corn and cook and stir until corn is tender, about 3-5 minutes.
2. Reduce heat to medium-low and stir in chopped tomato, lime juice, salt, cumin and black pepper. Cook, stirring occasionally, for 2-3 minutes longer or until everything is heated through.
3. Remove from the heat and stir in the cilantro and green onions.
4. Note: This recipe is great if you have leftover cooked corn on the cob. If using that, cut it from the cob, and cook it in the skillet just until it heats through, usually 2-3 minutes.
5. Slightly adapted from Simple and Delicious magazine.

butter, fresh corn, tomato, fresh squeezed lime juice, kosher salt, ground cumin, ubc, fresh cilantro, ubc

Taken from tastykitchen.com/recipes/sidedishes/southwestern-sauteed-corn/ (may not work)