what to make with cooked corn on the cob

Spring to Recipe

The side by side fourth dimension yous have leftover corn on the cob you have to try this spicy Mexican corn recipe. Information technology'southward a buttery and spicy side dish that takes very lilliputian fourth dimension to make. The sweet corn and zesty lime go great together.

You might also like this rainbow Mexican corn salad recipe !

This mail service contains affiliate links. For more information visit our policies page.

(Update) Yesterday we celebrated my father in law's birthday and I concluded up with lots of corn on the cob leftover. I remembered this former recipe and decide to redo information technology.

I am and then glad I did brand this spicy Mexican corn because information technology was sensational. Information technology'due south not low carb merely it is crazy good. It has plenty of butter but also spices like cumin and garlic. Then there is the lime zest and cilantro which give it a brightness to go with the sweet corn. You've got to try this one.

Ingredients I Used

As I mentioned I used cooked corn on the cob from the dark before. You tin employ fresh if you prefer or fifty-fifty frozen. Information technology just has to be cooked. The other ingredients are butter, garlic, paprika, chili powder, cumin, lime zest, lime juice, cilantro, salt & pepper.

Let'southward Make Some Spicy Mexican Corn!

Start with a big skillet and add 2 tablespoons of butter. Once it has melted add together your garlic, lime zest and spices and mix well, reserving the last tablespoon of butter for the end. Then add in your corn and sauté for well-nigh a infinitesimal or two making certain the corn is heated through.

Lastly add the residue of the butter and mix well. Turn the heat off the corn and squeeze the lime juice and sprinkle some cilantro and you are set to serve.

two variations of this spicy Mexican corn dish

While I honey this dish just the mode it is, hither are 2 more variations you might want to try.

1. I had some leftover cajun shrimp from our birthday banquet and so I added information technology to this corn dish for my tiffin. It went corking and made it more than like a meal. Then if yous wanted you lot can add cooked shrimp at the cease and mix it well.
2. Another idea is y'all can brand this a common cold corn salad. Information technology would exist not bad for a picnic or cold summertime side dish. I would not use a pan at all. Just mix olive oil (2 tablespoons) instead of butter. Mix information technology with the lime juice, lime zest, garlic and spices so information technology'due south like a dressing. Toss the dressing with the corn and add a lot of cilantro. Air-condition the corn salad before eating.

Recipe Tips And Notes

• This is a great recipe for leftover corn but you can besides employ fresh or frozen. Simply make sure it is cooked before you add together it to the pan.
• While this is spicy it is not spicy hot. If you wanted some rut too, you could add a diced jalapeno, or just add together some cayenne pepper or even hot pepper flakes.
• I also had leftover cajun shrimp which I chopped up and added. It was really succulent and so keep that in heed. I have a cilantro lime shrimp recipe that would go great with this dish.
• This is a great summer side dish and would make a slap-up corn salad for a picnic. I would use olive oil instead of butter and mix information technology with the garlic, spices and lime juice before mixing with the cooked corn. Then add together the cilantro and mix well.

Spicy Mexican Corn

So adjacent time you find yourself with left over ears of cooked corn, reuse it! You'll dearest this spicy Mexican corn recipe. Enjoy.

The nutritional information for 1 serving is:

172 cals / 9.8g fatty / 20g carbs / 0.9g cobweb / 3g protein

Ingredients

• 4 cups cooked corn (roughly 4 ears)
• three tablespoons butter
• 1 teaspoon garlic, crushed
• ane lime, both juice and zest
• ½ teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon pepper
• ½ teaspoon salt
• ¼ teaspoon paprika
• ¼ cup fresh chopped cilantro

Instructions

1. Cut the corn off of the cobs and set aside.
2. In a large skillet, melt 2 tablespoons of butter.
3. Add your garlic, lime zest, chili powder, cumin, salt, pepper, and paprika.
4. Stir the spices into the butter and then add your corn.
5. Saute for 2 - 3 minutes or until the corn is cooked through and the spices are well incorporated.
6. Add your last tablespoon of butter and mix until melted.
7. Turn off the heat and add together your lime juice and mix well.
8. Sprinkle chopped cilantro on top and serve.

Nutrition Data:

Yield: 4 Serving Size: ane
Amount Per Serving: Calories: 172 Unsaturated Fat: 0g

Reader Interactions

We are a participant in the Amazon Services LLC Assembly Program, an affiliate advertising programme designed to provide a ways for us to earn fees by linking to Amazon.com and affiliated sites. Every bit an Amazon Acquaintance I earn from qualifying purchases.

Nutritional information for the recipe is provided as a courtesy and is approximate merely. You lot should always do your ain calculations if y'all are concerned about the accuracy of this or whatever recipe. I employ the Lose It app for all of my nutritional information considering I have for years.

seitzeatepas.blogspot.com

Source: https://mylifecookbook.com/zesty-mexican-corn-using-leftover-corn/

Share this post