A mixture of fresh corn, cut from the cob, sauteed with Vidalia onion, sweet and hot peppers, and finished with southwestern seasonings.
Fiesta Confetti Corn
You've probably seen this version of canned corn at the grocery market, though it has gone through several renames. Once referred to as Mexicorn, it then became Fiesta Corn and I think now, is mostly referred to as a Southwestern style corn.It's basically just a mixture of corn with onions and peppers - both sweet and hot - finished with some southwestern seasonings. I use some version of this corn in quite a few recipes, but it's also good as a simple side dish, and even better when it's homemade. Here's how to make it.
Heat bacon drippings or butter in a lidded skillet over medium heat and saute the onion and peppers until tender, about 4 minutes. Now... you can get all kinds of creative with the peppers here. Keep it simple with only sweet peppers or add a little jalapeno too, or go for the more bold versions of peppers, depending on your Scoville heat tolerance.
Add corn that has already been cooked - the microwave no husk method is a favorite for me - and freshly scraped off the cob, or use thawed, frozen, or canned that's been drained, and add sugar, seasonings and water or broth. Reduce heat, cover and simmer only long enough to warm through. Just delicious!
Dig in!
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Recipe: Fiesta Confetti Corn
©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 10 min
Yield: About 4 to 6 servings
Ingredients
Instructions
- 1-1/2 tablespoons butter or bacon drippings
- 1/2 cup chopped Vidalia or other sweet onion
- 1/2 cup each diced green and red bell pepper
- 1/4 cup chopped fresh jalapeno
- 6 cups fresh corn, cooked and scraped from cob
- 1/2 teaspoon light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon Cajun or Creole seasoning, or to taste
- 1/2 teaspoon chili powder, or to taste
- 1/2 teaspoon cumin, or to taste
- 1/2 cup water or chicken broth, divided
Heat butter or bacon drippings in a lidded skillet or medium heat and saute the onion and peppers until tender, about 4 minutes. Add the corn, sugar and seasonings and 1/4 cup of the water or broth. Reduce heat to low, cover and simmer only long enough to warm through thoroughly and adding additional water as needed to prevent corn from sticking. Taste and adjust seasonings as needed.
Cook's Notes: Frozen thawed or canned and drained corn may be substituted. May substitute a (4 ounce) jar chopped pimentos, drained, for the red bell pepper. Add some chopped cooked bacon for extra flavor. For a creamy version stir in 1/3 cup shredded cheese and/or 3 ounces cubed cream cheese and substitute heavy cream or half and half for the water or broth, stirred in at the end.
Source: http://deepsouthdish.com
©Deep South Dish
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Foil Packet Corn on the Cob
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