9/15/13

Cheesy Mexican Corn Recipe: Great Side for Lunch or Dinner


I love Mexican corn, but it tends to be a bit messy. Not that there's anything wrong with messy. Sometimes, though, I want something simple and easy. Instead of making Mexican corn on the cob, I cut off the kernels to make this Cheesy Mexican Corn side. You can serve it as a side, a dish on its own or even as a dip.

Make it while the corn is still sweet.

Cheesy Mexican Corn Recipe: Great Side for Lunch or Dinner

Ingredients for 1

drizzle of olive oil
kernels from 1 corn
1/4 red onion, diced
1/2 jalapeno, sliced (keep the seeds for extra heat)
salt to taste
1-2 teaspoons bourbon paprika
2-4 tablespoons shredded Mexican cheese
1/2 lime, juiced
2 tablespoons chopped cilantro


Directions
1. Heat olive oil in a skillet.
2. Add the corn, onion and jalapeno and season with bourbon paprika and salt.
3. Saute the vegetables until they are tender, 5-10 minutes. Add the cheese and allow to melt.
4. Take the pan off the heat, add lime juice and cilantro.
5. Serve immediately.


Have you tried Mexican corn yet?

2 comments:

Anna said...

Ah, the taste of Tex-Mex Dallas! I miss that corn. Stir in some mayo for creaminess :)

Megan said...

Definitely easier to eat this way. Looks great!!