I love the colorful Mexican-Style corn you find in the canned vegetable section of the grocery store. It’s so pretty. Perfect for serving alongside spicy recipes such as Mexican Pork Chops with Ancho Chile Cornbread Stuffing or New Mexican Grilled Flank Steak. That said, I haven’t actually served the store-bought variety in years.
A small can from the grocery shelf is expensive and packed with sodium. You could rinse the corn (I always rinse any canned vegetables to remove some of the sodium used in packing) but then you would also be washing away some of the flavor of the peppers. Making my own is easy, I get more for my buck and it tastes wonderful. Having peppers in the kitchen is sort of a gimme – we usually have some on-hand. During the winter, canned or frozen corn is another staple in the house. So it’s just a matter of chopping, frying and serving.
Not only is this dish colorful, unlike its commercial counterpart, you control the amount of heat by the amount of Jalapeño Peppers used, including their seeds. Fresh cored, seeded Jalapeño Peppers are milder than the roasted or pickled variety. Want more heat? Add more peppers. I would recommend you put half the allotted amount of Jalapeño, taste and adjust to your liking.
Colorful Mexican Pepper Skillet Corn
2 Cups Corn, fresh, frozen or canned
1/4 Cup Red Bell Pepper, chopped
2 Tablespoons Jalapeño Pepper, chopped
2 Tablespoons Butter
Cilantro for garnish, if desired
Fresh corn removed from cob is best. Canned corn well-drained and rinsed or frozen corn can also be used. If frozen corn is used, rinse under cold water until thawed before proceeding. Place corn into a mixing bowl and set aside until ready to use.
Core and chop red bell pepper. Baby peppers work fine. Add chopped bell pepper to bowl with corn.
Nacho Jalapeño Peppers or whole roasted peppers can be used. Including the seeds will increase heat. If less heat is desired, use a fresh pepper. Core, discarding seeds before proceeding. Chop Jalapeño Peppers and toss with corn mixture.
Melt butter in a skillet over medium-high heat until just beginning to foam. Add corn mixture and sauté until heated through, about 6 minutes.
Place corn into a serving bowl, garnish with coarsely chopped cilantro if desired.