Colorful Mexicorn

Over the past few months I’ve gotten some questions from readers about what “Mexicorn” is. It appears as an ingredient in several of my recipes. It’s produced by Green Giant – simply a mixture of corn, bell peppers, onion, and seasoning.

Mexicorn is actually a very handy ingredient that you can find in your local grocery store on the canned vegetable aisle. It looks like this:

But I also love to make Mexicorn as a fresh side dish to go with enchiladas and tacos. The light and crunchy combination of veggies is a refreshing accompaniment to any zesty meal.

Homemade Mexicorn

2 tablespoons olive oil
2 cups of fresh or frozen corn kernels
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/4 cup red onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
a pinch of cumin
1 teaspoon lime juice
3 tablespoons fresh cilantro, chopped

Heat the olive oil in a large skillet over medium heat. Add corn, bell peppers, red onion, salt, pepper, cumin, and lime juice. Cook, stirring occasionally, over medium heat until vegetables are slightly tender, about 5 minutes. Remove from heat and toss with fresh cilantro.

Mexicorn 2

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