sallye bates


I can't remember where this recipe originated. I have tweaked it over the years to make it my own. It is a great side dish. Or for a different twist, try it spooned over your taco instead of the usual salsa.

I think you'll find yourself making this recipe over and over again. Enjoy.

★★★★★ 1 vote
4-6 servings
10 Min
15 Min
Stove Top


16 oz
frozen whole kernel corn
1 medium
onion (red preferred)
1 medium
red or green bell pepper
2 Tbsp
cooking oil
1 tsp
ground cumin
1/2 tsp
chili powder
3 Tbsp
mexican cream ***
3 Tbsp
fresh cilantro leaves
1 Tbsp
fresh lime juice
1/2 c
crumbled cotija cheese


1***To make your own Mexican cream --- mix 1/2 cup heavy cream, 1/2 cup sour cream, and a pinch of salt together until well blended. Store unused portion in fridge in covered container.
2Peel and quarter onion and place in food processor.

Remove core, seeds and membrane from bell pepper, cut into quarters and place in food processor.

Pulse together until coarsely chopped (4-5 times is usually enough).

Transfer to bowl and set aside.
3In same food processor, add 1/3 bunch of fresh cilantro (leaves only) and pulse until coarsely chopped.
4Heat oil in large heavy skillet (cast iron preferred) over medium high heat until shimmering.
5Add corn, onion and bell pepper to oil and cook about 5-7 minutes until tender and lightly browned.

Stir with wooden spoon occasionally to keep from burning.
6Stir in cumin and chili powder and cook about 2 more minutes until well blended and fragrant.
7Remove skillet from heat.
8Immediately stir in Mexican cream, cilantro and lime juice.

Sprinkle cheese over top.
9Best served while still hot.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #tacos, #salad, #mexican