Sauteed Mexicorn

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.
Sauteed Mexicorn

Sauteed Mexicorn

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.

Sauteed Mexicorn

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.

Farmer's Market Week

Tuesday’s Farmers Market Week Recipes

Sauteed Mexicorn

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.

Sauteed Mexicorn

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Sauteed Mexicorn

Sauteed Mexicorn

Prep Time 10 mins
Cook Time 10 mins
Course Side Dish
Cuisine American, Tex-Mex

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

From the kitchen of palatablepastime.com
Keyword corn

Sauteed Mexicorn

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