Mexican-spiced Corn with Peppers and Tomatoes

This easy sauté features crunchy sweet corn and summer tomatoes, stirred up with the spices of Mexico.  Wrap some in a warm tortilla, scoop it with corn chips or serve as a side dish.  Add a can of rinsed and drained black beans for a more substantial main course. Or a minced jalapeño for spice.

Serves 6 as a side dish


  • Olive oil
  • 1 medium green or red bell pepper
  • 1 small onion, chopped
  • 1 large Roma tomato, cut into cubes or a large handful of cherry tomatoes, cut in half
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and freshly ground pepper
  • 4 ears of corn, husked
  • One handful fresh cilantro leaves, chopped (optional)


  • Heat a small amount of oil (one to two tablespoons) in a large skillet over medium heat.  Add the pepper and onion to the pan and cook until both are soft, and onion begins to brown (about 10 minutes).
  • Cut the corn kernels off the cobs.  Hold cob in a vertical position with the stem side down, resting on a cutting board.  Using a sharp knife, cut down, along the side of the cob (see the photo below), removing the kernels as you slice.
  • Add the tomato, spices, salt and pepper to taste to the skillet and cook until the tomato is soft. Add the corn and cook for five more minutes, stirring gently to combine all the ingredients.  Fold in the cilantro just before serving.


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