Mexican Corn

This Mexican corn side dish is all about the butter-sauteed peppers and onions that turn plain frozen corn into something worth talking about. Pimiento adds sweet red flecks of color and a gentle, almost roasted pepper flavor.

The corn gets a quick simmer first to cook it through, then joins the softened vegetables in the butter pan. That two-step approach keeps the green pepper and onion from getting mushy while the corn stays tender and plump.

It comes together fast and pairs with just about anything on a Tex-Mex table, from tacos to enchiladas to a simple plate of rice and beans.

Kitchen Tips

• Don’t overcook the corn in the simmering step. Five minutes is plenty for frozen kernels. Overcooked corn turns starchy and loses its pop.
• Keep the green pepper and onion dice small and uniform so they blend into the corn rather than standing out as chunky pieces.
• If you can’t find jarred pimiento, use roasted red pepper cut small. Same sweetness, same color.
• A squeeze of lime juice right before serving brightens everything up and leans into the Mexican flavor profile.

Variations

• Add a diced jalapeno with the onion and green pepper for heat.
• Stir in a spoonful of cream cheese or crumbled cotija at the end for a creamy, street-corn-inspired twist.
• Toss in a handful of fresh cilantro and a pinch of chili powder just before serving.