Mexicorn
"This is a nice way to use up corn from your freezer, I had 6 frozen ears from last years crop that I used for this dish. I used hot banana peppers, as i had then in my garden but any kind of hot pepper would do. You could also add some heavy cream at the end but i chose not to this time.Best cooked in a cast iron skillet."
photo by Sara 76
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 6 corn on the cob, corn removed
- 1 onion, chopped
- 2 hot banana peppers, seeded & chopped
- 1 green bell pepper, seeded & chopped
- 1 garlic clove, minced
- 2 tablespoons butter
- salt and pepper
directions
- Melt butter in skillet.
- Saute onion, bell pepper, banana peppers and garlic until soft.
- Add corn to skillet and cook over medium heat for 10 mins, scraping up any brown caramelised corn as it cooks.
- season with salt and pepper.
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Reviews
-
I just made this dish. Delicious! I'm bad about altering recipes, but I only added to it. I added a red bell pepper and some dried basil, to taste. Was out of banana peppers so I used chili flakes. Will definitely do this again. -
-
This was fantastic! I had to use 1 red chilli, and 1 green chilli, and the heat was perfect! I forgot to add the garlic..I remembered at the dinner table. lol But it didn't matter, it was still perfect! I didn't bother with salt and pepper, as i thought the vegetable flavours were absolutely amazing cooked this way! I only made this, as another recipe I wanted to try, called for a can of Mexicorn. We can't get that here, so I made his as a sub, and we actually ate it on it's own as a side dish instead of putting it in the other recipe! This is a keeper, my new favourite way of eating fresh corn! Thankyou so much for posting. -
Simple and tasty. -
Holy Cow, Batman. We loved this. Used the first of our garden vegetables this year and this is such a perfect dish. DH already said this recipe is a keeper. I just can't rave enough. I wish my banana pepper had been a bit hotter, this is a dish that can stand some heat. Wow, Wow, Wow. WTG ChefDeb. This one's a killer. -
A great recipe, much better than the comercial mexicorn in those little expensive cans.
Tweaks
-
Added red bell pepper and basil, to taste. Used chili pepper flakes instead of banana peppers.
RECIPE SUBMITTED BY
We Live on a farm in rural Tennessee, about 50 miles from Nashville. I am a Brit married to a wonderful Southern gentleman,and have lived in the States for over 20 years.
This is a photo of where all the action takes place in our house !!!
