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Molly’s Mexicorn

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

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

Directions

  • In a large saucepan, combine all the ingredients. Cover and cook over medium heat for 10 minutes or until vegetables are tender.
Nutrition Facts
1 cup: 138 calories, 5g fat (2g saturated fat), 8mg cholesterol, 208mg sodium, 24g carbohydrate (7g sugars, 4g fiber), 4g protein.

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