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!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!For more of my favorite recipes with corn, check out the collection on my Pinterest page!
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