Are you looking for a quick and easy side dish that’s bursting with flavor? Look no further! This Mexican Cream Corn recipe is the perfect addition to your next taco night, barbecue, or any weeknight dinner. It’s incredibly easy to make, using simple ingredients you probably already have in your pantry. Get ready to impress your family and friends with this vibrant and delicious dish! This recipe delivers a healthy and satisfying side, perfect for those seeking quick dinner ideas and homemade cooking solutions.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups frozen corn (or 4 ears of fresh corn, kernels removed)
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (4 ounce) can diced green chilies, undrained
- 1/2 cup heavy cream or coconut cream for a vegan option
- 1/4 cup milk (whole milk or your preferred type)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cotija cheese, crumbled (for garnish, optional)
Instructions:
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Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step builds the flavor base of your delicious dish.
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Add Corn and Spices: Add the frozen corn (or fresh corn kernels), diced tomatoes and green chilies (Rotel), and diced green chilies to the skillet. Stir in the chili powder, cumin, and cayenne pepper (if using). Cook for about 5-7 minutes, stirring occasionally, until the corn is heated through and slightly softened.
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Create the Creamy Sauce: Stir in the heavy cream (or coconut cream) and milk. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for about 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
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Serve & Garnish: Remove from heat and garnish with fresh cilantro and crumbled Cotija cheese (if using). Serve immediately as a delicious side dish. This simple yet flavorful side dish pairs perfectly with grilled meats, tacos, or even enjoyed on its own!
Tips & Variations:
- Spice it up: For extra heat, add more cayenne pepper or a pinch of red pepper flakes. You can also use a spicier type of chili powder.
- Make it vegetarian/vegan: Use coconut cream instead of heavy cream for a delicious vegan alternative.
- Add some sweetness: A touch of brown sugar or honey can balance the spice and add a subtle sweetness.
- Fresh vs. Frozen Corn: Feel free to use fresh corn on the cob. Simply remove the kernels before adding them to the skillet.
- Customize your veggies: Add other vegetables like bell peppers or zucchini for extra nutrition and flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 200-250 (depending on the type of cream and additions)
- Fat: 15-20g
- Protein: 5-7g
- Carbohydrates: 15-20g
This Mexican Cream Corn recipe is a fantastic example of easy recipes that deliver big on flavor. It's perfect for busy weeknights, offering a healthy and delicious meal option that’s sure to become a family favorite. Enjoy!