Mexicorn
Add a burst of zesty, vibrant flavor to your next meal with this irresistible Mexicorn recipe! This quick and easy side dish combines sweet corn kernels with colorful red and green bell peppers, a touch of heat from fresh jalapeño, and aromatic garlic and onions, all sautéed to perfection in buttery goodness. A medley of bold spices like cumin and chili powder amps up the flavor, while a squeeze of fresh lime juice and a sprinkle of cilantro bring a fresh, tangy finish. For an extra layer of indulgence, top it with crumbled Cotija or feta cheese. Perfect as a side dish, taco topper, or even a dip companion, this versatile recipe is ready in just 25 minutes and guaranteed to steal the spotlight at any table. Easy to make with fresh or canned corn, Mexicorn is a crowd-pleaser that delivers big flavor with simple ingredients every time!
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Recipe Information
Ingredients
- 4 cups Fresh corn kernels (or canned corn, drained)
- 2 tablespoons Butter
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Jalapeño, finely chopped (remove seeds for less heat)
- 2 cloves Garlic, minced
- 0.5 medium Onion, finely diced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly cracked black pepper
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Fresh lime juice
- 0.25 cup Cotija cheese or feta cheese (optional)
Instructions
Heat a large skillet over medium heat and add the butter. Allow it to melt completely.
Once the butter is melted, add the diced onion and cook for 2-3 minutes until it starts to soften.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the red bell pepper, green bell pepper, and jalapeño to the skillet. Sauté for 3-4 minutes until the peppers are tender but still slightly crisp.
Stir in the corn kernels and cook for 3 minutes, stirring occasionally, allowing the flavors to blend.
Sprinkle in the ground cumin, chili powder, salt, and black pepper. Stir everything well to evenly coat the vegetables with the spices.
Remove the skillet from heat. Mix in the fresh lime juice and chopped cilantro.
Transfer the Mexicorn to a serving bowl and top with crumbled Cotija or feta cheese, if desired.
Serve warm as a side dish or topping, and enjoy!
Nutrition Facts
Calories |
1110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 2077 mg | 90% | |
| Total Carbohydrate | 154.5 g | 56% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 39.3 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 531 mg | 41% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2113 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
