Spicy, buttery, sweet summer corn loaded with flavorful spices and garlic, this Mexi-smash-hit-dish is Chock. Full. Of Mexican peppers and sweet Vidalia onion, too! My Pan Fried Mexi-Corn beats the boots off of that canned stuff! And takes, literally, just minutes to  make! What’s not to love?!

My all-time favorite is “shoepeg” corn, is a very tender, young corn, but you can use any kind your local store or farmer’s market happens to have! Yellow, white, or mixed works just as well!

And if there’s any leftovers, this dish has tons of other uses!  This recipe makes for a  fantastic addition on top of tacos and tostadas, or inside fajitas, burritos and chimichangas! Sprinkle on top of Mexican-style salads or nachos. Or fold into casseroles! Stir into chilies and stews, or make it a surprise addition to scrambled eggs and omelet fillings! The possibilities are endless!

So take advantage of that delicious summer corn, (*or even substitute fresh-frozen or canned in a pinch!), and make this one of your favorite go-to sides for any Mexican-stye meal year round! An easy to make side dish for cook-outs and family night! And the leftovers, if there are any!, are always a welcome treat sprinkled into anything your heart desires!

Be sure to save this one! You’ll be making this easy-peasy dish a lot! Hope you enjoy as much as we do! It’s a wonderful side dish for whatever you’re making tonight!

Yield: 4 - 6 servings

Pan Fried Mexi-Corn

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Ingredients

• 4 Tbl. Minerva Dairy Garlic & Herb Butter
• 2 rounded cups white shoepeg, yellow or mixed corn cut off the cob, or 1 (11 oz). + 1 (7 oz.) can white shoepeg or yellow corn, drained
• 1 medium (or half a large) sweet Vidalia onion, chopped
• 2 small or 1 very large sweet red pepper such as Cubanelle or Bell, deseeded and diced (*I used 2 of my homegrown cubanelles)
• 1 large jalapeño, deseeded and diced
• 1 clove garlic, finely minced
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. garlic salt
• 1/2 tsp. coarse ground black pepper

Instructions

In large frying pan, melt butter over medium-low heat. Add drained corn, onions and peppers. Stir-fry/sauté until peppers are tender and onions are translucent and turning golden. About 15 - 20 minutes.

Add minced garlic and rest of ingredients, and continue to cook at least another 5 minutes to caramelize.

Serve hot and enjoy!