Mexicali Corn
Recipe: #10436
August 31, 2013
Categories: Casseroles, Salads, Vegetable Salad, Side Dishes, Corn, Mexican, Pacific Northwest, Pacific Rim, Brunch, Easter, Fathers Day, Game/Sports Day, Labor Day, Mothers Day, Potluck, Romantic Dinner Sunday Dinner, High Fiber, No Eggs, Sugar-Free, Vegetarian, Hot Peppers, Spicy, Vegetarian Dinner, Mexican Casseroles, Mexican Dinner, more
"If you like more of a kick, add more of the jalapeno."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (203.1 g)
- Calories 270.9
- Total Fat - 19 g
- Saturated Fat - 8 g
- Cholesterol - 41.1 mg
- Sodium - 153.1 mg
- Total Carbohydrate - 25.8 g
- Dietary Fiber - 4.1 g
- Sugars - 7.2 g
- Protein - 3.9 g
- Calcium - 29.1 mg
- Iron - 1 mg
- Vitamin C - 15.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Saute corn, tomatillos, onion and jalapeno in oil in a saute pan over medium high heat until tender, about 5 minutes.
Step 2
Stir in cream, cilantro and sugar, cook until reduced and thickened, 5 to 8 minutes. Season corn mixture with salt and freshly ground black pepper.
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 selecting tomatillos, look for firm and bright green fruits with a papery husk.
- If you want more heat, use a hotter jalapeno or add more jalapeno to the recipe.
- Substitute olive oil with avocado oil: Avocado oil has a higher smoke point than olive oil, making it better for sauteing. Additionally, it has a milder flavor that won't overpower the other ingredients in the dish.
- Substitute 2% milk with almond milk: Almond milk is a dairy-free alternative that will still provide a creamy texture to the dish. It's also lower in calories and fat, making it a healthier option.
Cilantro-Lime Version Replace the cilantro with 1 tablespoon of freshly squeezed lime juice. Add 1/4 teaspoon of lime zest to the corn mixture. Omit the sugar and season with a pinch of salt and freshly ground pepper.
Jalapeno-Cheddar Version Replace the cilantro with 1 tablespoon of diced jalapeno pepper. Add 1/4 cup of shredded cheddar cheese to the corn mixture. Omit the sugar and season with a pinch of salt and freshly ground pepper.
Mexican Rice - This classic side dish pairs perfectly with the Mexicali Corn. It's a simple dish to make and the perfect accompaniment for the flavorful corn dish. The rice will soak up all the delicious flavors and add a great texture to the meal.
Black Bean and Avocado Salad: This light and refreshing salad is the perfect accompaniment to the Mexicali Corn and Mexican Rice. The creamy avocados and the earthy black beans provide a great contrast to the spiciness of the corn and the richness of the rice. The addition of some fresh herbs and a tangy vinaigrette will add a bright flavor to the meal.
FAQ
Q: How much jalapeno should I use?
A: The amount of jalapeno used is up to personal preference. The recipe calls for 1 tablespoon of canned, chopped jalapeno. If you like more of a kick, you can add more jalapeno to the recipe.
Q: Can I substitute canned jalapeno for fresh?
A: Yes, you can substitute canned jalapeno for fresh. However, the flavor and heat level may vary depending on the brand of canned jalapeno you use.
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Fun facts:
Mexicali Corn is a popular Mexican-American dish. It was invented in the 1920s by Mexican-American restaurateur, Ignacio "Nacho" Anaya, who is credited with creating the dish.
The dish has been featured in several movies, such as "The Three Amigos" (1986), "The Mask" (1994), and "Tortilla Soup" (2001).