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Mexican Fried Corn

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


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

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  • dschultz01
    Dec 31, 2014

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

  • jjmtt7
    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.