Mexican Corn
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My version of Mexican corn brings together the flavors of sharp onion, tangy lime, savory seasonings, and more paired with corn and cilantro. Try this recipe with my Mexican Chicken and Rice. Feel free to tailor this recipe as desired or make as is - either way, enjoy!
Canned Corn
Fresh Corn
Corn without cream
Nutrition Facts
Corn provides 2.4 grams of fiber per 100 grams, representing 9% of the daily value (based on 2000 kcals).
A medium (197g) red onion contains 33.5 mg of calcium or ~3% of the daily value.
A medium lime (67 g) contains 3.42 mg of choline or 0.6% of the daily value.
(All facts sourced from USDA database: https://fdc.nal.usda.gov/)
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Mexican Corn
Makes ~28 oz | Serves 7
Ingredients:
1 1/2 cups of corn, fresh or canned
3/4 cup onion (133 g)
1/2 cup cilantro
1 jalapeño
2 1/2 tbsp sour cream
1 tbsp mayo
Juice of 1/2 lime
1/2 tsp salt
1 tsp black pepper
1 tsp garlic powder
Directions:
1. If using fresh corn, boil for 10-15 minutes. In a medium or large bowl, chop and cut kernels into bite-sized pieces. If using canned corn, drain the liquid and pat dry.
2. Dice onions and mince cilantro. Mince jalapeño and remove seeds for less heat. Toss in bowl with lime juice.
3. Add mayo, sour cream, and seasonings and mix well.
Notes
Refrigerate for up to one week. Ingredients will begin to wilt and deteriorate if stored too long.
Omit seeds or jalapeño to reduce or eliminate heat.
Omit sour cream and mayo if preferred - it will also lower fat content. Replace mayo and sour cream with egg-free and dairy-free alternatives if desired.
