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

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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


  • 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 cup: 138 calories, 5g fat (2g saturated fat), 8mg cholesterol, 208mg sodium, 24g carbohydrate (7g sugars, 4g fiber), 4g protein.


  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

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klesinski User ID: 1037014 216160
Reviewed Dec. 28, 2014

"I cut this recipe in half and used 1/3 cup diced fresh tomatoes vs. sliced pimientos. I also used 1/3 cup diced green pepper and eliminated the green onions (allergy). I was hesitant on how this would come out but I was happily surprised. We will make this again as this is the perfect side dish for Mexican dishes."

kaydeemac User ID: 1074373 71744
Reviewed Mar. 7, 2009

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

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