Easy 10-Minute Classic Skillet Tex-Mex Corn Recipe
Image credit: Hey Hedy What's Cookin via YouTube
Corn is a staple in our household as we often incorporate it in almost every meal which is why we also almost always have canned or frozen corn in the kitchen. My family’s favorite way of cooking corn is stir-fried with some veggies in a skillet pan, just like this recipe by Hey Hedy What’s Cookin on YouTube. Not only is this dish so easy and quick to make but so delicious too that you can pair it with almost any food you can think of.
Ingredients:
- Corn
- 1 cup of red and green bell pepper, diced
- 1 small onion, minced
- Taco seasoning, to taste
- Salt, to taste
- Pepper, to taste
- Vegetable and olive oil
- 2-3 tsp of butter
Directions:
Step 1
If you’re using frozen corn, then make sure to rinse the ice away with water, place them in a microwave-safe bowl filled with water, and heat them up for about 3 to 4 minutes. Drain all the water and set the corn aside, if you’re using canned corn, then drain off all the juices, and set it aside. Place a skillet pan on a stove over medium-high heat, then add the butter along with some vegetable oil, and saute the bell peppers until softened. Remove the bell pepper, then set it aside, and in the same pan, saute the onions until soft, translucent, and caramelized.
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Step 2
Remove the onions, then set them aside, add some olive oil, and then put the corn. Let them cook over medium heat for about 4-5 minutes if they are frozen, and 2-3 minutes if they are canned, then make sure to stir them around consistently to make sure that they do not burn. Put the bell peppers and onions back into the pan, then let them cook while covered for a few more minutes, and season them with taco seasoning, salt, and pepper to taste. Give them a good mix, then serve, and enjoy!
*All image credit belongs to Hey Hedy What’s Cookin via YouTube. Follow and subscribe to her channel for more!
