Need a quick yummy low sodium side dish with just a few ingredients? Low Sodium Southwest corn is for you. It pairs with nearly anything you’d like to serve it with and will definitely broaden your low sodium side dish menu options. Simple and fast you can easily cook alongside other dishes and it brings so much flavor and color to your plate.
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One of my favorite canned vegetables has always been Southwest corn. Even though regular cans of no salt added corn are available, I could not find southwest corn no salt added. And at 330 mg of sodium per ½ cup I would be 80 mg over my per meal budget. Besides that, I know I easily eat almost a cup of almost any vegetable! Now with this quick, low sodium side dish I am enjoying one of my favorites again at just 17 mg of sodium per serving.
One the great things about this recipe is, you can use any type of corn, whether it is frozen, canned or fresh. Be sure to check your frozen corn does not have added sodium, it typically doesn’t. Canned corn is as simple as getting the no salt added version which is available just about everywhere now. And fresh corn, well, that’s the best tasting and no worries about sodium.
HINTS FOR COOKING YOUR LOW SODIUM SOUTHWEST CORN
One of my favorite things to do is to sauté the corn first to give it a light “char”. Then add the remaining ingredients and cook a few minutes more. This method is how I chose to write this easy recipe for low sodium southwest corn. It only takes a few minutes more and adds so much depth of flavor to the dish.
Or, you could simply cook all the ingredients at the same time. If you’re really pressed for time put all the ingredients in a microwave safe dish, cover and microwave on high for 5-7 minutes. Stirring the mix again at the 3 or 4 minute mark.
The red, green bell pepper and onion only need a couple minutes to cut up into small pieces. Besides the having the sweetness of the red bell pepper you could substitute 2 Poblano peppers for the green bell pepper. Poblano pepper is a mild chili pepper, but is not required with the spices I add for zest.
As always, please let me know how you like this recipe in the comments! I get motivated when I hear from you and am interested to learn about how you liked and served your Low Sodium Southwest Corn. So please leave a comment or rating and share any tips you might have.
Low Sodium Southwest Corn
- 1 16 ounce bag frozen corn kernels, thawed or 1-15 oz. can corn no salt added or fresh (2 cups)
- 1 medium green bell pepper chopped
- 1 medium red bell pepper chopped
- 3/4 cup onion chopped
- 1 Tbsp butter no salt added
- 1/2 tsp ground cumin
- 1/2 tsp smoky paprika
- 1/4 tsp pepper
For stove top charred corn:
- Heat a 12 inch skillet over MED HIGH heat. Add butter NSA heat till melted.
- Add corn cook and stir occasionally till lightly browned or charred to taste about 5-7 minutes. Add onion and cook 2 minutes more.
- Add remaining ingredients, stir well and cook till heated through 2-3 minutes.
For microwave cooking:
- In a microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
- Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
- Stir in cumin, smoked paprika and ground pepper. Cover and let stand 5 minutes before serving.
Nutrition Information – The information shown is provided by an online nutrition calculator. It should not be substituted for a doctors or nutritionist’s advice. Please understand that not everyone’s sodium requirements are the same, therefore some recipes may be higher than you’re allowed. Always consult with your doctor for your recommended daily sodium allowance.