Mexican corn
After trying this ultra-tasty and flavourful pan-fried Mexican-inspired corn dish, you will not want to eat corn any other way.
Ingredients
- 1 tbsp olive oil
- 850 gm corn kernels (fresh, frozen or canned) (NOTE 1)
- 20 gm unsalted butter
- 1 tbsp honey (or 1 tbsp brown sugar)
- ½ tsp cayenne pepper (omit or adjust to taste)
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp salt
- 1 large jalapeno pepper (seeded, diced finely) (NOTE 2)
- ½ small red onion (diced finely)
- 2 tbsp finely chopped coriander/cilantro
- 1 tbsp fresh lime juice
- ¼ cup crumbled Cotija or fetta cheese (NOTE 3)
- salt and pepper to taste
Instructions
- If using fresh corn, remove the husk and all the stringy bits. Give them a wash, then stand the corn upright and use a sharp knife to remove the kernels.
- Heat oil in a large frying pan over medium-high heat. Place in the corn and stir-fry for 3 to 4 minutes or until the corn chars lightly. Add in the butter and stir to melt, then add in the honey, cayenne pepper, smoked paprika, garlic powder and salt. Stir the corn for a minute, then have a taste and some salt or pepper to your liking if needed. Remove the pan from the heat.
- Stir in the jalapeno. onions, coriander and lime juice. Transfer the corn to a serving plate and sprinkle cheese on top with a little more coriander for garnish. Serve the Mexican Corn warm or at room temperature.
Notes
(NOTE 1) Corn - I prefer using fresh corn kernels for this recipe, but frozen and canned ones will also work. If using canned corn, drain all the water from the kernels. There's no need to defrost frozen corn before use.
(NOTE 2) Jalapeños - I find fresh jalapeños are mild in heat, especially without the seeds, but it provides a nice flavour. To spice the dish up, I added ground cayenne peppers, but if you like your Mexican corn mild, omit it.
(NOTE 3) Crumbled fetta - Cotija, a hard Mexican cheese, is difficult to get here, so I used fetta (feta) which has a similar taste profile, being salty and milky.
Leftovers - Allow the corn to cool completely at room temperature, then transfer it into a sealed container and store it in the fridge. The Mexican corn should be good for up to 3 to 4 days.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1servingCalories: 173kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 13mgSodium: 466mgPotassium: 226mgFiber: 3gSugar: 10gVitamin A: 360IUVitamin C: 7mgCalcium: 40mgIron: 1mg