TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1 small onion, chopped
  • 3 tablespoons butter
  • 1 can (11 ounces) whole kernel corn with peppers, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 8 eggs, lightly beaten
  • 1 cup cubed fully cooked ham or cooked pork sausage
  • 3/4 cup shredded cheddar cheese
  • Tortilla chips
  • Picante sauce

Nutritional Facts

1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. In a large skillet, saute onion in butter until tender. Stir in corn and olives. Add eggs; cook and stir over medium heat until eggs just begin to set. Add ham and cheese. Cook until eggs are fully cooked and cheese is melted. Serve with tortilla chips and picante sauce. Yield: 6 servings.
Originally published as Mexican Corn Scramble in Country Woman July/August 1993, p35

Reviews for Mexican Corn Scramble

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image