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.
  2. Peel 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.
  3. In same food processor, add 1/3 bunch of fresh cilantro (leaves only) and pulse until coarsely chopped.
  4. Heat oil in large heavy skillet (cast iron preferred) over medium high heat until shimmering.
  5. Add 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.
  6. Stir in cumin and chili powder and cook about 2 more minutes until well blended and fragrant.
  7. Remove skillet from heat.
  8. Immediately stir in Mexican cream, cilantro and lime juice.

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

Printable Recipe Card


Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southwestern
Hashtags: #tacos #salad #mexican

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