Southwestern Corn Boil

Experience the zest of the Southwest with this delightful take on a traditional corn boil, featuring a blend of spices and fresh vegetables, perfect for any gathering.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 6

Ingredients

6 ears of corn, husked

1/2 lb baby potatoes, halved

1/2 lb smoked sausage, sliced

1 large red bell pepper, chopped

1 large yellow onion, sliced

3 cloves garlic, minced

1/4 cup cilantro, chopped

2 tsp chili powder

1 tsp smoked paprika

1/2 tsp cayenne pepper

1 lime, cut into wedges

Salt and pepper to taste

4 tbsp unsalted butter

Instructions

1. Fill a large pot with water and bring to a boil. Add corn, baby potatoes, smoked sausage, red bell pepper, and yellow onion.

2. Stir in garlic, chili powder, smoked paprika, cayenne pepper, salt, and pepper.

3. Boil for 15 minutes or until the potatoes are tender and the corn is cooked through.

4. Drain the pot and transfer the ingredients to a large serving platter.

5. Melt butter and drizzle over the corn mixture. Sprinkle with chopped cilantro.

6. Serve with lime wedges on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place leftovers in a covered dish in a preheated oven at 350°F for 10-15 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.