Green Chile Mexican Corn
Recipe: #21142
September 30, 2015
Categories: Side Dishes, Cheese, Corn, Peppers, Mexican, Southwest, 5-Minute Prep, One-Pot Meal, Game/Sports Day, July 4th, Labor Day, Potluck Gluten-Free, No Eggs, Vegetarian, Frozen Vegetables, Cream Cheese, Spicy, Kosher Dairy, more
"This is such an easy dish to prepare; and, perfect side for any Mexican dish. You can use either the canned corn or frozen corn. Sometimes, it is difficult to find the white shoe peg corn frozen. Both work equally as well."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (123.2 g)
- Calories 351.5
- Total Fat - 13.8 g
- Saturated Fat - 7.5 g
- Cholesterol - 37.2 mg
- Sodium - 192.3 mg
- Total Carbohydrate - 52.7 g
- Dietary Fiber - 8 g
- Sugars - 1.7 g
- Protein - 6.3 g
- Calcium - 29.4 mg
- Iron - 0.9 mg
- Vitamin C - 10.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Corn ... Add the butter to a saute pan on medium high heat. Add the corn, jalapeno, green chilies, cumin, a pinch of salt and pepper; and stir to combine. Reduce to a medium low heat, and simmer uncovered about 5 minutes.
Step 2
Cheese ... Break up the cream cheese using a knife or spoon; then, add it to the corn mixture. Stir until the cheese is completely melted. Then, reseason again with salt and pepper to taste; and, let it simmer a good 5 minutes or longer on medium low heat.
Step 3
Serve and ENJOY! ... Right before serving, stir in the cilantro. A great side dish for any Mexican dish.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When picking canned corn, look for white shoepeg corn for the best flavor.
- If you prefer a milder dish, remove the ribs and seeds from the jalapeno pepper.
- Substitute canned corn with fresh corn: This substitution will provide a fresher flavor and texture to the dish. The fresh corn will also add a nice crunch to the dish.
- Substitute jalapeno pepper with bell pepper: This substitution will reduce the spiciness of the dish, making it more suitable for those who don't enjoy spicy food. Bell pepper will also add a nice sweetness to the dish.
Cheesy Jalapeno Corn Add 1/2 cup of shredded cheese of your choice to the corn mixture and reduce the cream cheese to 2 ounces. Simmer for 10 minutes or until cheese is melted and serve.
Slow Cooker Mexican Beef - This dish is perfect to pair with the Green Chile Mexican Corn. The beef is cooked in a slow cooker with a flavorful combination of Mexican spices and herbs, resulting in a tender and juicy dish. The beef pairs perfectly with the creamy and spicy corn for a complete Mexican-inspired meal.
Spicy Mexican Rice: This flavorful rice dish is a great complement to the Slow Cooker Mexican Beef. It has a spicy kick from jalapenos and cumin, and is cooked with tomatoes, garlic, and onions for a delicious, savory flavor. The combination of the beef and rice makes for a complete and satisfying Mexican-inspired meal.
FAQ
Q: How can I make this dish spicier?
A: You can add more jalapeno pepper with the seeds still in, or add in some chili powder or cayenne pepper to taste.
Q: What can I use to substitute for jalapeno peppers?
A: You can use other types of chili peppers such as serrano, habanero, or Anaheim peppers. You can also use crushed red pepper flakes for a milder flavor.
1 Reviews
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Fun facts:
The jalapeno pepper is native to Mexico and was first cultivated by the Aztecs. It is named after the city of Xalapa, Veracruz, where it was traditionally grown.
The use of cream cheese in Mexican cuisine was popularized by celebrity chef Ingrid Hoffmann, who has been credited for introducing Mexican dishes to mainstream American audiences.