Mexican Corn

Bethany

This is an easy side dish to put together. It has a wonderful Mexican flair with added fresh ingredients and spices. A great dish for get-togethers, family affairs, and potlucks. It can be made the day before, making it a super-fast dish for the day of the festivities.

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Prep Time 10

Cook Time 5

Refrigeration Time 15

Total Time 30

Course Side Dish

Cuisine Mexican

Servings People

Calories 80 kcal

Equipment

Ingredients

1 Cup Corn kernels , canned or frozen (See Notes)
2 1/2 Tbsp Red bell pepper , diced
1 Tbsp Onion , minced
1 Tbsp Jalapeño pepper , diced (See Note)
1/2 Tbsp Fresh cilantro, diced
1/2 tsp Taco seasoning mix
1/16 tsp + 1/64 tsp Salt
1/32 tsp Black pepper

Instructions

Using a small glass bowl, add 1/2 Tbsp of water and the minced onion.
Place in the microwave and cook for 30 seconds. Remove and set aside.
In a 1-quart mixing bowl, add the red pepper, cooked onion, jalapeno pepper, salt, black pepper, and taco seasoning to the corn. Mix gently to combine. Cover and refrigerate for 15 minutes to allow flavors to meld. Can be made a day ahead.
Before serving, add the cilantro. Serve cold or at room temperature (up to 2 hours).

Notes

If using canned corn, drain first. If using frozen corn, thaw and drain first.

Leave seeds with the jalapeno pepper for added heat if desired.

Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition