Introduction
Mexicorn is a simple, flavorful corn side dish that blends sweet corn with bell peppers, mild spices, and buttery richness. It is inspired by Southwestern and Tex-Mex flavors and is quick enough for busy dinners yet tasty enough for gatherings.
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Description
This dish features sautéed corn mixed with diced red and green bell peppers, onions, and light seasonings. It can be served warm as a side dish, folded into casseroles, added to tacos, or used as a base for creamy dips. The flavor is slightly sweet, lightly savory, and adaptable to personal preference.
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Ingredients
Basic Mexicorn
2 cups corn kernels (fresh, frozen, or canned and drained)
1 tablespoon butter or oil
1 small red bell pepper, diced
1 small green bell pepper, diced
1 small onion, finely diced
1 clove garlic, minced
1 teaspoon paprika
1 teaspoon salt (or to taste)
1 teaspoon black pepper
Optional: 1 teaspoon sugar (helps caramelization)
Optional additions
1 teaspoon chili powder
1 teaspoon cumin
2 tablespoons chopped cilantro
1 tablespoon lime juice
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Instructions
1. Prepare the vegetables
1. Dice the bell peppers and onion.
2. Mince the garlic.
3. If using frozen corn, thaw lightly; if canned, drain well.
2. Cook the base
1. Heat butter or oil in a large skillet over medium heat.
2. Add onion and cook until softened.
3. Add the garlic and cook briefly.
3. Add corn and peppers
1. Stir in the corn and diced bell peppers.
2. Season with salt, pepper, paprika, and any optional spices.
3. Cook for 5–8 minutes until corn is lightly toasted and peppers are soft but not mushy.
4. Finish the dish
1. Taste and adjust seasoning.
2. Stir in lime juice or fresh cilantro if desired.
3. Remove from heat and serve warm.
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Tips
Let the corn sit in the pan without stirring for brief intervals to allow browning.
For more char, use a cast-iron skillet.
If using fresh corn, cut kernels straight off the cob for extra flavor and texture.
Add butter at the end for a glossy finish.
If the dish tastes flat, a small splash of lime juice or a extra pinch of salt helps.
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Variations
Spicy Mexicorn: Add jalapeños or cayenne.
Creamy Mexicorn: Stir in cream cheese, crema, or heavy cream.
Cheesy Mexicorn: Add shredded cheddar, Monterey Jack, or cotija cheese.
Tex-Mex blend: Add black beans, diced tomatoes, and cumin.
Mexican street corn style: Add mayonnaise, cotija, chili powder, and lime.
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Correction
If your Mexicorn doesn’t turn out right:
Too watery: Raise heat and cook uncovered to evaporate excess moisture.
Too bland: Increase salt and paprika, or add lime juice for brightness.
Too mushy: Reduce cooking time and avoid over-stirring.
Not enough flavor depth: Add cumin or sauté onions longer for caramelization.
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Enjoy
Serve Mexicorn warm as a side dish, taco filler, topping for baked potatoes, or part of a Tex-Mex meal. It pairs well with grilled chicken, fajitas, barbecue, or casseroles.