what to make with leftover corn on the cob

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The next fourth dimension you accept leftover corn on the cob yous accept to try this spicy Mexican corn recipe. It'south a buttery and spicy side dish that takes very fiddling time to make. The sweet corn and zesty lime go groovy together.

You might as well similar this rainbow Mexican corn salad recipe !

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(Update) Yesterday nosotros historic my begetter in police'south altogether and I ended up with lots of corn on the cob leftover. I remembered this old recipe and decide to redo it.

I am so glad I did brand this spicy Mexican corn because it was sensational. It's non low carb but information technology is crazy good. It has enough of butter only also spices similar cumin and garlic. And then there is the lime zest and cilantro which give it a effulgence to go with the sweet corn. Y'all've got to try this one.

Ingredients I Used

Equally I mentioned I used cooked corn on the cob from the nighttime earlier. You can use fresh if you prefer or fifty-fifty frozen. It just has to be cooked. The other ingredients are butter, garlic, paprika, chili powder, cumin, lime zest, lime juice, cilantro, common salt & pepper.

Let's Make Some Spicy Mexican Corn!

Commencement with a large skillet and add ii tablespoons of butter. In one case it has melted add your garlic, lime zest and spices and mix well, reserving the concluding tablespoon of butter for the end. Then add together in your corn and sauté for most a minute or two making sure the corn is heated through.

Lastly add together the rest of the butter and mix well. Plow the heat off the corn and squeeze the lime juice and sprinkle some cilantro and you are prepare to serve.

2 variations of this spicy Mexican corn dish

While I love this dish only the manner it is, here are 2 more variations you might desire to try.

1. I had some leftover cajun shrimp from our birthday banquet so I added information technology to this corn dish for my tiffin. It went groovy and made information technology more like a repast. So if you wanted you can add cooked shrimp at the end and mix it well.
2. Another idea is you tin can make this a cold corn salad. It would be great for a picnic or cold summer side dish. I would non use a pan at all. Just mix olive oil (two tablespoons) instead of butter. Mix it with the lime juice, lime zest, garlic and spices so information technology'south like a dressing. Toss the dressing with the corn and add a lot of cilantro. Refrigerate the corn salad before eating.

Recipe Tips And Notes

• This is a swell recipe for leftover corn only you can also utilize fresh or frozen. Just make sure it is cooked before you add together it to the pan.
• While this is spicy it is not spicy hot. If you wanted some heat too, you could add a diced jalapeno, or just add some cayenne pepper or fifty-fifty hot pepper flakes.
• I also had leftover cajun shrimp which I chopped up and added. It was really delicious so keep that in mind. I have a cilantro lime shrimp recipe that would go great with this dish.
• This is a great summer side dish and would make a great corn salad for a picnic. I would employ olive oil instead of butter and mix it with the garlic, spices and lime juice before mixing with the cooked corn. And then add the cilantro and mix well.

Spicy Mexican Corn

So next time yous find yourself with left over ears of cooked corn, reuse it! You'll love this spicy Mexican corn recipe. Enjoy.

The nutritional information for ane serving is:

172 cals / ix.8g fatty / 20g carbs / 0.9g fiber / 3g protein

Ingredients

• 4 cups cooked corn (roughly 4 ears)
• iii tablespoons butter
• 1 teaspoon garlic, crushed
• 1 lime, both juice and zest
• ½ teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon pepper
• ½ teaspoon salt
• ¼ teaspoon paprika
• ¼ cup fresh chopped cilantro

Instructions

1. Cut the corn off of the cobs and prepare aside.
2. In a large skillet, melt ii tablespoons of butter.
3. Add your garlic, lime zest, chili pulverization, cumin, common salt, pepper, and paprika.
4. Stir the spices into the butter and then add your corn.
5. Saute for 2 - three minutes or until the corn is cooked through and the spices are well incorporated.
6. Add together your terminal tablespoon of butter and mix until melted.
7. Turn off the heat and add your lime juice and mix well.
8. Sprinkle chopped cilantro on pinnacle and serve.

Nutrition Information:

Yield: four Serving Size: one
Amount Per Serving: Calories: 172 Unsaturated Fatty: 0g

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Nutritional information for the recipe is provided equally a courtesy and is guess only. You lot should always practice your own calculations if yous are concerned almost the accurateness of this or any recipe. I use the Lose It app for all of my nutritional data considering I have for years.

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Source: https://mylifecookbook.com/zesty-mexican-corn-using-leftover-corn/

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