Wednesday, July 16, 2014

Homemade Mexicorn

From the kitchen of One Perfect Bite...This is a wonderful dish to serve at your next barbecue. It's a bit unusual but it's enormously flavorful and I know you and your family will enjoy it. I actually double the recipe when I make this. One batch, meant for children and those who don't enjoy highly spiced food, is made without chili powder and cumin, while the other uses the quantities suggested in the recipe below as a starting point for seasoning the corn to taste. Do be aware that whatever amount you use, the addition of chili powder will dull the vibrant color of the unseasoned corn and limit the ways in which it can be used. I've been working in a poorly equipped kitchen this week, so I purchased diced vegetables to make assembly of this dish even easier. I've also found a couple of ways to use the leftovers. Earlier this week, I shared a recipe for corn muffins that used unseasoned Mexicorn to make an unusual and tasty muffin. That same day, I used the leftover seasoned Mexicorn as a topping for bruschetta that was as delicious as it was unusual. I do hope you'll give this simple recipe a try. Here is how the Mexicorn is made.

Homemade Mexicorn...from the kitchen of One Perfect Bite inspired by Six Sisters' Stuff


4 cups fresh or frozen corn
1-1/2 cups diced bell pepper (a mix of yellow green and red)
1/2 cup diced red onion
1 (4 oz) can diced green chilis (mild or hot)
2 tablespoons butter
1 teaspoon salt
1 teaspoon chili powder
1 tablespoon cumin
2 tablespoons teaspoon cilantro


Combine corn, diced peppers, onions, chilis and butter in a large saucepan. Heat, covered, over medium heat for about 10 minutes. Add optional ingredients, if using. Continue cooking for another 4 to 5 minutes. Yield: about 6 servings.

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