Mexican Corn

Mexican Corn

Sounds like a perfect side for any Mexican dishes. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Side
Cuisine Tex-Mex
Servings 4 servings

Ingredients
  

  • 3 tablespoons butter
  • 3 cups corn, frozen, canned, or fresh
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 3 spring onions, chopped
  • 1 jalapeno pepper, seeded, chopped, or a Thai chili
  • 1/2 cup salsa, OR make from a shortcut
  • 2 tablespoons fresh cilantro, chopped
  • salt and pepper, to taste

Instructions
 

  • Fresh corn would be the best to use, but canned (drained) or even frozen corn can be used. For fresh corn, I would boil that first then cut from the cobs.
  • Melt the butter in a large skillet over medium high heat. Add the corn, red bell pepper, zucchini, green onions and jalapeño and cook until the vegetables are tender, about 7 minutes. Mix in the salsa and chopped cilantro. Stir until heated through, about 1 minute. Season to taste with salt and pepper.

Notes

Low cost.
Shortcut: Salsa.
Used in Recipe Listed on this Site:
Mexican Tortilla Casserole.
Adapted from an internet recipe.

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