Mexicalli Corn Mexicorn Substitute Copycat Clone Recipes

MEXICORN

Mexicorn image

This is a nice way to use up corn from your freezer, I had 6 frozen ears from last years crop that I used for this dish. I used hot banana peppers, as i had then in my garden but any kind of hot pepper would do. You could also add some heavy cream at the end but i chose not to this time.Best cooked in a cast iron skillet.

Provided by ChefDebs

Categories Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 corn on the cob, corn removed
1 onion, chopped
2 hot banana peppers, seeded & chopped
1 green bell pepper, seeded & chopped
1 garlic clove, minced
2 tablespoons butter
salt and pepper

Steps:

Melt butter in skillet.
Saute onion, bell pepper, banana peppers and garlic until soft.
Add corn to skillet and cook over medium heat for 10 mins, scraping up any brown caramelised corn as it cooks.
season with salt and pepper.

MEXICALLI CORN / " MEXICORN " SUBSTITUTE-COPYCAT-CLONE

Mexicalli Corn /

This is quick, easy and a very colorful corn dish. Years ago a major canning company use to have what they called Mexicalli Corn. Several months ago my wife said she would like some. The stores no longer stocked it, so I set out to duplicate it. This is the results.

Provided by RogerOH

Categories Corn

Time 25m

Yield 7 serving(s)

Number Of Ingredients 8

Ingredients

2 (15 1/4 ounce) cans whole corn
2/3 cup finely chopped green pepper
2/3 cup finely chopped sweet red pepper
2 tablespoons butter
3 tablespoons diced onions
salt & pepper
1/2 teaspoon Lawry's Seasoned Salt
1/8 teaspoon garlic powder

Steps:

Melt butter in a medium sauce pan over medium heat Add onions an suatee for 3 minutes.
Add chopped peppers.Lawery's and Garlic power to pan and suatee for 3 more minutes.
Drain 1 can of corn and half drain the second can Add corn to pan and reduce heat to simmer Heat until corn is heated through stirring frequently.

Nutrition Facts : Calories 142.1, Fat 4.8, SaturatedFat 2.3, Cholesterol 8.7, Sodium 42.6, Carbohydrate 25.1, Fiber 3.9, Sugar 4.9, Protein 4.3

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