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
- 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
- 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
Reviews for Mexican Fried Corn
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