Return to Content

Mexican Corn

Yankee Plus Dec 2015


by in Oct 1999
Mexican Corn
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/2 tablespoon oil (olive or canola)
  • 1 onion, chopped
  • 2 jalapenos, seeded and chopped
  • 2 red bell peppers, seeded and sliced
  • 4 cups corn kernels, drained or thawed
  • 1/2 cup chopped fresh parsley
  • salt and pepper, to taste


Heat oil and saute onion. Increase heat and add jalapenos, cooking on high for 1 minute. Reduce heat again and add remainder of the ingredients, and saute until corn is warmed.
Updated Wednesday, February 9th, 2005

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111