Corn with Tomatoes and Green Chiles

Submitted by Barb G.

"A very good and easy side dish to Mexican dishes or any other. The recipes comes from Ortega."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 6

ingredients

• 1 tablespoon canola oil
• 2 cups whole kernel corn
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 medium tomatoes, chopped
• 1 (4 ounce) can diced green chilies
• 1⁄4 teaspoon salt

directions

1. Heat oil in skillet over medium-high heat.
2. Add corn, onions, garlic; cook stirring occasionally, for 2 to 3 minutes or until onion is tender.
3. Add tomato, chiles, and salt; cook, stirring occasionally, for 1 to 2 minutes or until heated through.

Reviews

[Miss Annie]

Very easy and tasty side dish. I used frozen corn, thawed and drained. I really think fresh would be the best, but frozen is probably better than canned. The dish is simple to make but the flavors of garlic and chiles add a very nice layer of flavor. I will make this one again. I can't wait for the summer tomatoes as I know they will make it even better. Thanks for sharing the great healthy, tasty, and easy dish. As an added bonus I loved the beautiful colors together.

 

[Laceys mom]

Very good and easy. Everyone really liked it.

 

[karen in tbay]

Wonderful side dish. Leftovers great served in a tortilla wrap with refried beans, lettuce, sour cream .... whatever your heart desires.

 

[tuhraycee]

Not a bad recipe, just a little bland. It was a quick and easy vegetable side dish and could probably be spiced up by adding some seasoning and fresh herbs (like cilantro).