Mexicorn

5 from 1 vote

This is the easiest Mexicorn substitute. It's delicious all on its own, and fabulous when added to salads, burrito bowls, tacos, stir fry recipes, and so much more.

Prep Time5

Cook Time7

Total Time12

Course: Side Dish

Cuisine: American, Mexican

Servings:

Author: Julie Blanner

Ingredients

5 cups corn kernels (Approximately 3 15 ounce cans)
1 green pepper diced (approximately 1 cup)
1 red pepper diced (approximately 1 cup)

Optional

2 tablespoons butter or olive oil
salt and pepper to taste
1 tablespoon sugar (only if you'd like to sweeten)

Instructions

Chop red and green peppers.
If using canned corn, combine with peppers – you can serve it totally fresh at this point.
If you want your peppers to be softened, sauté them in a little butter or olive oil for approximately 5-7 minutes to soften. (With fresh or frozen corn kernels, add them to sauté pan for the last 3 minutes.)
Optional: If adding seasoning, add it with the butter or olive oil to sauté the ingredients.

Notes

Variations

Add a tablespoon of taco seasoning, fajita seasoning, fiesta ranch or your favorite Tex Mex seasoning blend!
Add diced jalapenos for an additional level of spice!
Add a little red onion
Toss with lime juice
Add fresh cilantro
Beans
Cheese

How to Store

Room Temperature -This Mexicorn substitute can sit out at room temperature for up to two hours while serving.
Refrigerator - Store your homemade Mexicorn in the refrigerator for up to 4-5 days in an airtight container.
Freezer - Yes, you can freeze your leftover Mexicorn. In fact, that's a great way to have it on hand for future recipes! Simply add it to an airtight container like a freezer storage bag, and store for up to six months.

Nutrition