This corn dish is a bright and tasty accompaniment to any barbecue, and was served Labor Day with huge slabs of baby back ribs my mom grilled and cooked. I had my parents and uncle from out of town over for the holiday, and the entire meal was cooked by all. I did the corn and cole slaw, my mom did the ribs, and my husband whipped up a huge batch of his potato salad. Even my daughter pitched in and made chocolate-covered banana slices for dessert. My father and uncle pitched in by helping us to eat this huge quantity of food.
The original recipe didn’t have tomatoes, but with my cherry tomato plants exploding with ripe red balls of sweetness, it was a no-brainer for me to chop some up and add them in. I used some delicious fresh white sweet corn on the cob, and the spiciness of the chiles combined with the tartness of the lime and the sweetness of the corn and tomato made this side dish shine! I hope you think so too.
Spicy Skillet Corn with Tomatoes
Adapted from Southwest Corn Skillet with Chili and Lime from Barefeet in the Kitchen
1 tablespoon butter
4 ears of fresh sweet corn, kernels removed from the cob
Lots of ground black pepper
1/4 teaspoon cumin
1/4 teaspoon Hungarian sweet paprika
1/4 teaspoon New Mexico red chile powder
3 strips of bacon, torn into bite-sized pieces
1 cup of cherry tomatoes, quartered
Juice of 1/2 lime
Heat a large skillet over medium heat and melt the butter. Add the rest of the ingredients except the tomatoes and lime juice and stir to heat through, about five minutes. Add the tomatoes and lime juice and toss to combine. Remove from skillet and serve immediately with your meal. Easy and delicious!
Note: You can omit the bacon if you want. But hey, we had bacon left from the potato salad my husband made, so….what the heck.