Emily's Mexican Corn Recipe

Name: Emily's Mexican Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 ounce) cans whole kernel corn; 1 small red pepper, diced; 1 bunch green onion, finely sliced; 13 of a bunch cilantro, chopped; 2 jalapenos, finely diced; 1 (15 ounce) canfire roasted diced tomatoes, drained; jalapeno pepper cheese; cayenne pepper; white pepper; salt; olive oil; butter

Servings: persons

2 (15 ounce) cans whole kernel corn
1 small red pepper, diced
1 bunch green onion, finely sliced
13 of a bunch cilantro, chopped
2 jalapenos, finely diced
1 (15 ounce) canfire roasted diced tomatoes, drained
jalapeno pepper cheese
cayenne pepper
white pepper
salt
olive oil
butter

1
Preheat oven to 350 degrees.
2
In a small baking dish, combine corn, red pepper, spring onions, cilantro, jalapenos, and fire roasted tomatees.
3
Mix well.
4
Pour a little olive oil over all of it, then sprinkle with cayenne pepper, white pepper, and salt.
5
Mix well.
6
Top with shredded hot pepper cheese (by far, my favorite is Shullsburg brand but any hot pepper cheese will work) and just a couple pats of butter.
7
Bake uncovered for about 30 minutes.
8
Then turn heat down to 325 degrees and bake an additional 20 minutes.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (15 ounce) cans whole kernel corn, 1 small red pepper, diced, 1 bunch green onion, finely sliced, 13 of a bunch cilantro, chopped, and more.

Yes, Emily's Mexican Corn falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Emily's Mexican Corn

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