Molly's Mexicorn Recipe

Molly's Mexicorn Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

I jazzed up a corn recipe with some spicy seasoning to create this offering for a Mexican potluck. Everyone liked it so much that now it's all I'm ever asked to bring. The bright mix of colors makes it attractive for most any occasion. —Molly Mason Denver, Colorado

This recipe is:

Contest Winning

Quick

[X]

Rate Molly's Mexicorn Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Molly's Mexicorn Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

5 15 20

Ingredients

6 cups fresh or frozen corn
2 jars (4 ounces each) sliced pimientos, drained
1/3 cup sliced green onions
1 small green pepper, diced
2 tablespoons butter
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon salt

Directions

In a large saucepan, combine all the ingredients. Cover and cook over medium heat for 10 minutes or until vegetables are tender. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 138 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 208 mg sodium, 24 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Molly's Mexicorn in Quick Cooking March/April 2001, p31