Mexican Corn
Recipe: #28821
December 25, 2017
Categories: Side Dishes, Corn, Mexican, One-Pot Meal, Oven Bake, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian Spicy, Vegetarian Dinner, Vegan Dinner, Mexican Dinner, more
""
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (154.2 g)
- Calories 400
- Total Fat - 2.4 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 7 mg
- Total Carbohydrate - 88.8 g
- Dietary Fiber - 12.5 g
- Sugars - 2.4 g
- Protein - 8.8 g
- Calcium - 11 mg
- Iron - 1.4 mg
- Vitamin C - 60.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Mix together then cook.
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.
- Choose canned corn that is labeled as "low sodium" or "no salt added".
- If you don't have chipotle chili, you can substitute with jalapeno.
- Substitute black beans for the corn: This substitution provides a protein-rich alternative to the corn, as well as a different flavor and texture to the dish.
- Substitute jalapeno for the chipotle chili: This substitution reduces the spiciness of the dish, making it more palatable for those who cannot tolerate spicy foods.
Cheesy Mexican Corn Mix together the corn, chili powder, cumin, garlic powder, onion powder, and paprika. Add 1/4 cup of shredded cheddar cheese and 1/4 cup of cream cheese. Cook until cheese is melted and the corn is heated through.
Black Bean and Avocado Salad: This simple and delicious salad is the perfect accompaniment to Mexican Corn. The creamy avocado and black beans provide a delicious contrast to the spiciness of the corn, while the cilantro and lime add a zesty finish.
Cilantro Rice: This flavorful side dish is the perfect accompaniment to the Black Bean and Avocado Salad. The nutty flavor of the rice pairs perfectly with the creamy avocado and the cilantro adds a bright, fresh flavor to the dish. The lime juice in the salad also helps to bring out the flavor of the rice.
FAQ
Q: How much chili powder should I use?
A: Just a dash of chili powder should be enough for this recipe. You can adjust the amount to taste if you'd like.
Q: How long should I cook the dish?
A: The cooking time depends on the ingredients and the recipe you are using. Generally, it should take about 15-20 minutes to cook a dish.
0 Reviews
You'll Also Love
Fun facts:
The chipotle pepper used in this recipe is a variety of jalapeno pepper that has been dried and smoked. It was originally brought to Mexico by the Spanish conquistadors in the 1500s.
The use of chili powder in Mexican cuisine has been popularized in the United States by celebrity chefs such as Rick Bayless and Bobby Flay.