Mexican-Style Corn With Peppers

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/20/21
Mexican-Style Corn With Peppers

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Yield: 2 cups

Bell peppers and basic seasonings flavor this tasty Mexican-style corn blend. A great way to "punch" up the taste of corn and so simple to make, this dish will be a keeper in your repertoire of recipes. You can add some of your favorite spices to provide additional flavor or heat to this delicious dish, and we have provided some ideas below the recipe to get you started. Mixed and cooked in the same skillet, it's not only easy to make but easy to clean up. You can use fresh or frozen corn kernels, so this dish can be made any time of the year, too.

This corn is an excellent side dish to serve with pork, ham, or a Tex-Mex style dish. If you have lots of fresh-from-the-garden corn, scale the recipe up, and freeze it in meal-sized portions.

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Ingredients

  • 3 tablespoons unsalted butter

  • 2 cups corn kernels, fresh or frozen and thawed

  • 2 tablespoons finely chopped green bell pepper

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons pimiento, drained and finely chopped

  • Chopped fresh cilantro, for optional garnish

Steps to Make It

  1. Gather the ingredients.

    Mexican-Style Corn With Peppers ingredients

    The Spruce / Kristina Vanni

  2. In a skillet or saute pan over medium-low heat, melt butter.

    butter in a skillet

    The Spruce / Kristina Vanni

  3. When butter is hot, add corn, green bell pepper, salt, and pepper.

    corn, green bell pepper, salt, and pepper in a skillet with butter

    The Spruce / Kristina Vanni

  4. Cook, stirring occasionally, for about 20 minutes.

    corn mixture cooking in a skillet

    The Spruce / Kristina Vanni

  5. Add chopped pimiento and heat through.

    chopped pimiento with the corn mixture in the skillet

    The Spruce / Kristina Vanni

  6. Garnish corn with chopped fresh cilantro, if desired.

    Mexican-Style Corn With Peppers i na skillet with cilantro

    The Spruce / Kristina Vanni

Tip

  • If you have an abundance of fresh corn, scale the recipe up, and freeze it in freezer bags or containers. Label with the name and date and freeze for 10 to 12 months.

Recipe Variations

  • Add 2 to 3 tablespoons of finely chopped red, yellow, or sweet onion to the skillet along with the bell pepper.
  • Add 2 tablespoons of finely chopped sweet red bell pepper to the skillet along with the green bell pepper. Omit the pimiento.
  • Add 1/2 to 1 teaspoon of chili powder to the corn for Tex-Mex flavor.
  • Add some heat to the corn with a tablespoon or two of finely minced jalapeno pepper.

How to Cut Kernels From Corn Cobs

You will need a cutting board and a sharp chef's knife. After shucking the fresh corn, cut off the tip to make a flat end. Put the corn on the flat end on top of the cutting board. Carefully holding the stem end of the cob, use the knife to cut down along the length of the ear of corn, making sure not to cut too close to the cob—cut approximately 3/4 of the way into the kernels. Rotate the cob, cutting all of the kernels off.

Nutrition Facts (per serving)
151 Calories
10g Fat
16g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 151
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 28%
Cholesterol 23mg 8%
Sodium 385mg 17%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 3g
Vitamin C 14mg 68%
Calcium 6mg 0%
Iron 0mg 3%
Potassium 186mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)