Mexican Style Corn

This Mexican Style Corn gets its sweetness from the corn & red peppers, a bit of spice from the  jalapeno and some freshness from the cilantro and lime… So simple, yet flavorful

Not to mention, so colorful!  Such a wonderful side to add to your favorite main dish

Thaw a 16 oz. bag of sweet corn kernels, chop one red pepper, dice & seed one jalapeno

I’m using a tablespoon of coconut oil, but you can use olive or canola oil if you’d prefer


Heat the oil in a pan over medium high heat

Toss in both the red and jalapeno peppers and saute for 3-4 minutes.  You want them to soften just a bit.  The flavor in this dish is enhanced by the veggies staying crisp, so don’t overcook them


Now add in your thawed corn kernels and mix well. You’ll only need to cook about 3-4 minutes more, just enough to heat the corn through


Add in the lime juice, fresh cilantro, scallions and spices


Stir for another minute or two and serve!  It’s really that easy and really that flavorful!

We served this side with our Pepper Jelly Glazed Salmon



Simply Sundays! ~ Mexican Style Corn

  • Servings: 4
  • Difficulty: Easy
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16 oz bag from corn, thawed

1 red pepper, chopped

1 jalapeno, seeded and diced

1 tablespoon oil (coconut, olive or canola)

1/2 lime, juiced

1/4 cup fresh cilantro, chopped

2 tablespoons scallions, chopped

1 teaspoon kosher salt

1 teaspoon black pepper

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder


Heat oil in pan over medium high heat; saute chopped red pepper and diced jalapeno for 3-4 minutes, stirring occasionally

Add in corn kernels, mix well and saute another 3-4 minutes; add remaining ingredients, stir for an additional minute or two until heated through and serve

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