Sauteed Mexicorn comes from fresh sweet corn cut off the cob with bacon, peppers, onions and seasonings for a quick and delicious summer side dish.
By Sue Lau | Palatable Pastime
Sauteed Mexicorn is my recipe of the day with Farmer’s Market Week. I’ll be sharing recipes every day this week with a ton of other bloggers so we can all enjoy the best of summer’s bounty when it comes to fresh market produce.
Today I am sharing my time-honored recipe for Mexicorn, which I like to make with corn cut straight from the cob. You can make it in winter with frozen corn as well.
Considering I live in southwest Ohio, which is an island in a sea of American corn, it is easy to find here straight from the growers. I’ll buy it all season long and prepare it many ways and I won’t forget to cut even more corn straight off the cobs, freeze it flat on a baking sheet to pack the kernels up frozen. It’s all part of buying local.
Tuesday’s Farmers Market Week Recipes
- Cinnamon Baked Peaches Easy Dessert Recipe by Intelligent Domestications
- Green Cucumber Mint Smoothie by Our Sutton Place
- Grilled Garlic Parmesan Corn on the Cob by Cheese Curd In Paradise
- Harvest Squash and Rigatoni by Making Miracles
- Hungarian Wax Pepper Jelly by A Day in the Life on the Farm
- Sautéed Mexicorn by Palatable Pastime (You are Here!)
The Mexicorn cooks up easily in just a few minutes. I use poblano pepper in this but you can use bell pepper or whatever mild pepper you have. Jalapeno would be too spicy, but you could add a little.
The idea is to not be spicy hot but just savory and full of flavor.If you love this half as much as I do you will keep it on your menu board.
You Might Also Like:
Grilled Prosciutto Corn
Masala Grilled Corn
Ranch Corn on the Cob
Basil Pesto Grilled Corn
Elote: Mexican Grilled Corn
- 4 fresh ears corn shucked and kernels cut from cob
- 1/2 cup chopped red onion
- 1/2 cup cubanelle pepper or poblano pepper chopped
- 1/2 cup chopped red bell pepper
- 4 slices bacon cut into lardons
- 2 cloves minced garlic
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon ground cumin
- 4 scallions sliced
- 1/4 cup half and half or milk
- Place cut bacon into a skillet and cook until crisp. set bacon aside.
- Add the onion and chopped peppers to the drippings and cook until tender.
- Add the garlic, butter, salt, pepper, sugar, cumin, corn and scallions; cook for 2-3 minutes or until corn is cooked.
- Stir in the half and half and bacon and cook 1-2 minutes more.
- Serve hot.