Fiesta Corn – WFPB

IMG_0850When I was a kid, even though we had a huge vegetable garden, my mom would buy canned “Mexicorn”.  Sweet corn with bits of green and red peppers, somehow that was “fancy”, like a fiesta.  Mind you, we probably grew 100 cobs of corn and oodles of peppers each season but somehow we never made the connection – fresh corn with fresh peppers – “fancy corn”.   Now, decades later, my mom still asks for “Mexicorn” and though it is still available on the market, most times I opt to make my own which she really likes.

With fresh corn plentiful for the next several months, I thought now would be a good time to share this simple “fancy, fiesta corn” recipe.  Straying from the old canned version, mine is full of sweet corn, mixed peppers, onion and just enough spice to add multiple layers of flavor.  I pan roast it in cast iron to caramelize some of the natural corn sugars and let all the flavors meld.  Savory, with a little spice and bits of crispy sweet corn, this makes a great side, veggie taco topping or as I served it last night — over assorted greens, and tossed with my sweet and tangy Red Wine Vinegar and Avocado Dressing.

Fiesta Corn

Makes approximately 4 cups

  • 3 Cobs Sweet Corn, kernels removed  (about 3 cups) *See Tip below
  • 1 Cup Sweet Onion Diced
  • 1 Cup of Assorted Sweet or Mild Peppers (I used red, orange and one Anaheim pepper for heat)
  • 1/2 Tsp Cumin
  • 1/2 Tsp Mild Chili Powder
  • 1/2 Tsp Mrs. Dash Original (or salt)
  • 1/2 Cup Vegetable Broth

In a large skillet (cast iron is best), saute the onion in the vegetable broth for about 3 minutes or until softened.  Add the peppers, saute about 3 minutes more.  Add the corn and spices, reduce heat to medium high stirring gently but frequently to caramelize all the corn kernels a bit, about 5 more minutes.  Remove from heat and serve.

*Tip – To remove kernels from the cob, get a large bowl (the largest Tupperware bowl works great), place a small bowl upside down in the bottom – making a little platform to rest the corn cob on.  Hold your corn cob stem side down on the bowl and cut the kernels off in downward strokes with a sharp knife.  The kernels will naturally fall into the bowl and not fly all over your kitchen.

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