Best 5 Farm Fresh Mexicorn Recipes
If you are looking for ways to use up the bounty of the farm fresh corn and bell pepper season, look no farther than this article! Mexicorn is a dish made with corn, bell peppers, and often a variety of seasonings, and can be used in many different dishes from salads to tacos to soups and stews. It can be as simple or complex as you like, depending on your own personal taste and what other ingredients you have on hand.
Check out the recipes below so you can choose the best recipe for yourself!
MEXICORN
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
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.
MEXICALLI CORN / " MEXICORN " SUBSTITUTE-COPYCAT-CLONE
This is quick, easy and a very colorful corn dish. Years ago a major canning company use to have what they called Mexicalli Corn. Several months ago my wife said she would like some. The stores no longer stocked it, so I set out to duplicate it. This is the results.
Provided by RogerOH
Categories Corn
Time 25m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a medium sauce pan over medium heat Add onions an suatee for 3 minutes.
- Add chopped peppers.Lawery's and Garlic power to pan and suatee for 3 more minutes.
- Drain 1 can of corn and half drain the second can Add corn to pan and reduce heat to simmer Heat until corn is heated through stirring frequently.
Nutrition Facts : Calories 142.1, Fat 4.8, SaturatedFat 2.3, Cholesterol 8.7, Sodium 42.6, Carbohydrate 25.1, Fiber 3.9, Sugar 4.9, Protein 4.3
MEXICAN FRIED CORN
When I was growing up, my mother used to serve fried corn for breakfast with scrambled eggs and tortillas. Here in Arizona, corn is widely used in many dishes. This is a great way to use it- my husband and I both enjoy it. -Sylvia Kessick, Dewey, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a skillet, cook corn and onion in butter until tender. Add chilies, salt and pepper; cook and stir over medium heat for about 5-7 minutes. Serve immediately.
Nutrition Facts : Calories 142 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 164mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
MEXICAN STREET CORN
This is a nice flair for your traditional Mexican street corn.
Provided by Shejiladay
Categories Side Dish Vegetables Corn
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place corn, in husks, directly on the oven rack.
- Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.
- Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. Serve.
Nutrition Facts : Calories 209.6 calories, Carbohydrate 20.3 g, Cholesterol 36.3 mg, Fat 14.4 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 8.5 g, Sodium 87.5 mg, Sugar 3.4 g
MEXICAN CORN
This recipe was given to me by my aunt in Texas, where they like everything hot! Now, my family wants it for holidays, barbeques, or just by itself.
Provided by KBALDRIDGE
Categories Side Dish Vegetables Corn
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 38.2 g, Cholesterol 61.4 mg, Fat 22.7 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 13.4 g, Sodium 491.4 mg, Sugar 6.6 g
Tips:
- Fresh is best: For the best flavor, use fresh corn kernels, tomatoes, and cilantro. If you don't have access to fresh corn, you can use frozen or canned corn, but be sure to drain it well before using.
- Use a variety of colors: Mexicorn is a great way to add color to your dishes. Use a variety of colored corn, tomatoes, and peppers to create a visually appealing dish.
- Add some heat: If you like spicy food, add some chopped jalapeños or serrano peppers to your mexcorn. You can also add some chili powder or cayenne pepper for a more subtle heat.
- Don't overcook the corn: Mexicorn is best when the corn is still slightly crunchy. Overcooked corn will be mushy and bland.
- Serve immediately: Mexicorn is best served immediately after it is made. However, you can also make it ahead of time and store it in the refrigerator for up to 3 days.
Conclusion:
Mexicorn is a delicious and versatile dish that can be enjoyed in many different ways. It is a great side dish for grilled meats or fish, or it can be used as a topping for tacos, burritos, and salads. It is also a healthy snack that is packed with nutrients. So next time you are looking for a quick and easy dish to make, give mexcorn a try.
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