Mexican Fried Corn Recipe

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When I was growing up, my mother used to serve fried corn for breakfast with scrambled eggs and tortillas. Here in Arizona, corn is widely used in many dishes. This is a great way to use it— my husband and I both enjoy it. —Sylvia Kessick, Dewey, Arizona
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4-6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4-6 servings


  • 3 cups fresh corn
  • 1/2 cup diced onion
  • 1/4 cup butter, cubed
  • 1 can (4 ounces) chopped green chilies
  • Salt and pepper to taste

Nutritional Facts

1 serving (1/2 cup) equals 142 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 164 mg sodium, 17 g carbohydrate, 3 g fiber, 3 g protein.


  1. In a skillet, cook corn and onion in butter until tender. Add chilies, salt and pepper; cook and stir over medium heat for about 5-7 minutes. Serve immediately. Yield: 4-6 servings.
Originally published as Mexican Fried Corn in Bountiful Harvest Cookbook 1994, p36

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Reviewed Dec. 31, 2014

"Made for a nice quick side dish to have with a Mexican entree. Taste was just okay."

Reviewed Aug. 26, 2010

"I had boiled fresh ears of corn but had three ears leftover. The next day I cut the corn off the cob and fried them as directed in this recipe, but with 1/2 olive oil and 1/2 butter. It was a good and easy way to use leftover corn, but not sure if my family would seek it out as a desired first-choice side dish."

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