Veggies

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

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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

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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

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

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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

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Enjoy!

Simply Sundays! ~ Mexican Style Corn

  • Servings: 4
  • Time: 5 prep, 10 cook
  • Difficulty: Easy
  • Print

Ingredients

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

Directions

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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