Tuesday, February 19, 2008

Chilied Corn

I can't take credit for this one, but I certainly wanted to keep a copy of it here lest it should disappear from the net one day. I absolutely love this corn (spicy foods are my language). If you have some spice wimps in your house, go easy on some of these spices and peppers! The flavor is wonderful. What a great way to spice up your corn for Mexican-food night! Now we don't always have to eat beans and rice with every Mexican meal.

  • 16 oz bag of frozen corn -or- 2 cans, drained
  • 1 small can of roasted red chiles, finely diced
  • 1/4 teaspoon cumin
  • 1 teaspoon chile powder
  • 1 teaspoon serrano chile, finely diced
  • 1 tablespoon oil
  • salt to taste


Heat oil in a large saucepan over medium heat. Add in corn and let it heat for 5-10 minutes. Sprinkle in seasonings and chiles and cook for an additional 5 minutes. Salt to taste.

* My note: You can also add some cheese and milk to lighten the spice up and make it more like a casserole. I knew a BBQ place in Houston, TX that served a corn mixture like this with a tad of milky cream and cheese in it. It was delicious!

Original recipe from About.com

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