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postheadericon Corine’s Mexican Corn

Mexicorn is a way of cooking corn with onions, garlic and anaheim chilies.

  • Prep time: 5 minutes
  • Cooking time:  10 minutes

What you need:

  • Stove
  • Canned corn niblets or for those more advanced, corn on cob *
  • Red onion for colour and taste or yellow for sweetness
  • Clove of garlic cut into tiny pieces
  • Anaheim chili’s or your favorite depending on how spicy you like it
  • Cutting board to save your counter
  • Sharp knife to cut with
  • Can opener
  • Large spoon
  • Salt
  • Sugar
  • Butter
  • Fry or saute pan

How to do it:

  • Open canned corn or for those more advanced:  If you have corn on the cob:  Boil in some lightly salted and sugared water until done.  Remove from heat.  When cooled, stand the corn on the thicker end and use the sharp knife to cut off the kernels in a downward motion.: Garlic and chili’s *Helpful hint:  Chili’s are spicy so wear plastic gloves to prevent accidental contact with chili’s and prevent touching your eyes as it will burn.  Also, remove the seeds and any lining in peppers to reduce hot level.
  • Chop up in smaller pieces also known as dicing
  • First you saute in butter diced onions garlic and chilis, then add corn and saute a little longer. Add salt to taste
  • Serve and enjoy!

Thanks for the simple easy recipe Corine L!


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