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Mexican Seared Corn

Mexican Seared Corn

It’s the peak of corn season, and there’s nothing like Mexican Seared Corn for a great addition to a cookout. It’s a very flavorful alternative to traditional corn on the cob. Searing really brings out the flavor.

I took this to a neighborhood Fajita & Tequila party, using it as a layer in a 5-layer dip. It made a very interesting variation and got gobbled up. It’s a perfect complement to fajitas and queso. It may take a lot more time than boiling corn on the cob, but it’s waay more interesting!

Hope you enjoy it!

Mexican Seared Corn
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 6 ears fresh corn
  • 2 tbsp avocado or canola oil (a high smoke point oil)
  • 1 large bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • ¼ cup diced green chile
  • ¼ cup red wine vinegar
  • salt & pepper to taste
  • 2 green onions, sliced
Instructions
  1. Cut the kernels off the corn cobs. In a large skillet, heat the oil, add the corn, and saute on high heat, stirring, for about 5 minutes.
  2. Add the bell pepper, and continue sauteing till the corn starts turning brown.
  3. Add the garlic and cumin and saute another 2 minutes.
  4. Add the remaining ingredients, blend well, cook until the wine is fully reduced, about 3-4 minutes, and serve topped with the green onions..
  5. Enjoy!
Notes
Commentary:
It's the peak of corn season, and there's nothing like Mexican Seared Corn for a great addition to a cookout. It's a very flavorful alternative to traditional corn on the cob. Searing really brings out the flavor.

I took this to a neighborhood Fajita & Tequila party, using it as a layer in a 5-layer dip. It made a very interesting variation and got gobbled up. It's a perfect complement to fajitas and queso. It may take a lot more time than boiling corn on the cob, but it's waay more interesting!

Hope you enjoy it!

 

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