Molly's Mexicorn Recipe
Molly's Mexicorn Recipe photo by Taste of Home

Molly's Mexicorn Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
Originally published as Molly's Mexicorn in Quick Cooking March/April 2001, p31

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.

Reviews for Molly's Mexicorn

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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
Sort By :
MY REVIEW
Reviewed Mar. 7, 2009

This is a quick,delicious side dish. Everyone loved it!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT