spicy mexican corn

Name: Spicy Mexican Corn
Prep time: 10 min
Cook time: 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 4 cup(s) corn kernels (fresh or frozen); 1 cup(s) green bell pepper, diced; 1 cup(s) red bell pepper, diced; 1/2 red onion, finely diced; 4 ounce(s) diced green chilies, drained; 1 tablespoon(s) butter; 1 tablespoon(s) chili powder; 2 teaspoon(s) cumin; salt, to taste; cilantro, for garnish

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Private Recipe by

Vicki Butts (lazyme)

@lazyme5909

Grapeview, WA

Making this private since it appears to be a duplicate of another one I have posted. I love corn as a side dish with Mexican foods. This one is a little bit spicy so adjust the amount of spices and chilies if you don't like spicy as much as I do. Since I usually cook for 1-2, I like to portion this and freeze individual servings to have available whenever I want.

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yield 8 serving(s)

prep time 10 Min

cook time 10 Min

method Stove Top

Ingredients For spicy mexican corn

4 c

corn kernels (fresh or frozen)
1 c

green bell pepper, diced
1 c

red bell pepper, diced
1/2

red onion, finely diced
4 oz

diced green chilies, drained
1 Tbsp

butter
1 Tbsp

chili powder
2 tsp

cumin
salt, to taste
cilantro, for garnish

How To Make spicy mexican corn

1
Melt butter in large saucepan.

2
Add corn, bell peppers, onion, and chilies. Saute over medium heat for 2 minutes.
3
Add the rest of ingredients, cover, and simmer for about 10 minutes until done.
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