By The recipe Saturday was Eddie’s favorite fiesta corn — a Mexican-style corn side with corn, cream cheese, butter, green chiles, lime, baked.
The recipe is below.
Eddie’s Favorite Fiesta Corn
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 8
Ingredients
- 6 cups fresh or frozen corn kernels (about 6 ears if using fresh)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1/2 cup shredded Mexican blend or Monterey Jack cheese
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
Instructions
- Prep the vegetables. Dice the bell peppers and red onion, mince the garlic, and set everything aside so you’re ready to move quickly once the pan is hot.
- Saute the aromatics. In a large skillet over medium-high heat, melt butter with olive oil. Add the red onion and both bell peppers and cook, stirring occasionally, for 4–5 minutes until softened. Add the garlic and cook 1 minute more until fragrant.
- Add the corn. Add the corn kernels to the skillet and stir to combine with the vegetables. Cook over medium-high heat for 8–10 minutes, stirring occasionally, until the corn is heated through and beginning to develop a little color on the edges.
- Season generously. Sprinkle in the chili powder, cumin, smoked paprika, and cayenne if using. Season with salt and black pepper to taste. Stir well to coat everything evenly and cook another 2 minutes.
- Finish and serve. Remove the skillet from heat. Stir in the lime juice and half the cilantro. Top with shredded cheese and the remaining cilantro. Serve warm directly from the skillet or transfer to a serving dish.
Nutrition (per serving)
Calories: 185 | Protein: 5g | Fat: 8g | Carbs: 26g | Fiber: 3g | Sodium: 210mg