Mexican Fried Corn Recipe

3.5 2 2
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Mexican Fried Corn Recipe

Read Reviews
3.5 2 2
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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
  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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Reviews forMexican Fried Corn

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MY REVIEW
dschultz01 User ID: 1076910 216509
Reviewed Dec. 31, 2014

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

MY REVIEW
jjmtt7 User ID: 3308659 44316
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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