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Molly’s Mexicorn

4.5 | 2 Reviews
Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Molly Mason

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 23, 2022

I jazzed up a corn recipe with some spicy seasoning to create this offering for a Mexican potluck. Everyone liked it so much that now it's all I'm ever asked to bring. The bright mix of colors makes it attractive for most any occasion. —Molly Mason Denver, Colorado

TEST KITCHEN APPROVED

Molly's Mexicorn

Contest Winner
4.5 | 2 Reviews Add your review
Yield:8 servings
Prep:5 min
Cook:15 min
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Ingredients

  • 6 cups fresh or frozen corn
  • 2 jars (4 ounces each) sliced pimientos, drained
  • 1/3 cup sliced green onions
  • 1 small green pepper, diced
  • 2 tablespoons butter
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
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Directions

  1. In a large saucepan, combine all the ingredients. Cover and cook over medium heat for 10 minutes or until vegetables are tender.

Nutrition Facts

1 cup: 138 calories, 5g fat (2g saturated fat), 8mg cholesterol, 208mg sodium, 24g carbohydrate (7g sugars, 4g fiber), 4g protein.
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