Mexicorn Food

MEXICORN

Mexicorn image

This is a nice way to use up corn from your freezer, I had 6 frozen ears from last years crop that I used for this dish. I used hot banana peppers, as i had then in my garden but any kind of hot pepper would do. You could also add some heavy cream at the end but i chose not to this time.Best cooked in a cast iron skillet.

Provided by ChefDebs

Categories Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 corn on the cob, corn removed
1 onion, chopped
2 hot banana peppers, seeded & chopped
1 green bell pepper, seeded & chopped
1 garlic clove, minced
2 tablespoons butter
salt and pepper

Steps:

Melt butter in skillet.
Saute onion, bell pepper, banana peppers and garlic until soft.
Add corn to skillet and cook over medium heat for 10 mins, scraping up any brown caramelised corn as it cooks.
season with salt and pepper.

MOLLY'S MEXICORN

Molly's Mexicorn image

I jazzed up a corn recipe with some spicy seasoning to create this offering for a Mexican potluck. Everyone liked it so much that now it's all I'm ever asked to bring. The bright mix of colors makes it attractive for most any occasion. -Molly Mason Denver, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

6 cups fresh or frozen corn
2 jars (4 ounces each) sliced pimientos, drained
1/3 cup sliced green onions
1 small green pepper, diced
2 tablespoons butter
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon salt

Steps:

In a large saucepan, combine all the ingredients. Cover and cook over medium heat for 10 minutes or until vegetables are tender.

Nutrition Facts : Calories 138 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 208mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein.

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