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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

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?


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!!