Mexicali Corn

Featuring sweet corn and bell peppers combined with spicy jalapenos tossed in lime butter, this Mexicali Corn recipe is a tasty side dish for summer meals!

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This Mexicali Corn recipe is loaded with the bright, vibrant flavors of California with a twist of Mexico in there for fun. It’s an easy recipe that can be made with fresh or frozen corn – although fresh corn is always better if it’s in season! Basically this side dish tastes like summer. Give it a try!

If you google Mexicali Corn, you’ll find a bunch of recipes that are scaled to feed 50 or 100 people. That’s because the USDA (United States Department of Agricultural) includes Mexicali Corn as a healthy recipe for school lunches. You’ll also find that the USDA version of this corn gets mediocre reviews at best – I mean it’s school lunch, what did you expect??

Mexicali Corn

This version is somewhat similar to the USDA version, but I dare to say that it tastes much better! The USDA recipe calls for 4 pounds of frozen corn mixed with bell peppers, chili powder and diced pimentos. Oh and margarine. This variation of the ingredients, based on another version by Bobby Flay, relies on fresh corn, onions, bell peppers, jalapenos and lime juice. Oh and real butter.

The hardest part about making this recipe is chopping up the peppers and onions. And cutting the corn off the cob. That truly might be the hardest part. Is it possible to cut corn off the cob without sending corn kernels flying everywhere!? I’ve seen the trick about cutting the corn in a bowl, but I still end up finding corn kernels 3 feet away from the cutting board. Now I just own it. And the dogs love it as they clean up the floor around me.

While we typically grill ears of fresh corn during the summer months, this recipe calls for the corn to be sauteed in a large skillet. Thus, substituting frozen corn or even canned corn could work in a pinch, but I do highly recommend using fresh corn if possible. Once the corn and peppers have sauteed a bit, you just add an easy lime butter and stir until everything is well mixed. Add a handful of freshly chopped cilantro at the end, and you’re good to go!

Mexicali Corn vs. Elote

While this recipe is indeed similar to Elote (Mexican Street Corn), the two flavor profiles are very different. With Elote, the corn is grilled on the cob and then coated with mayonnaise, chili powder, lime juice and Cotija cheese. With Mexicali Corn, the corn is sauteed indoors and there is no mayonnaise or cheese involved. Both are delicious recipes, and I recommend keeping both in your recipe box of summer side dishes.

If you’re looking for a fun new side dish recipe, then I recommend keeping this Mexicali Corn recipe in mind. It’s a relatively easy recipe that is packed (and I mean packed!) with bright, summer flavors. Each bite is both sweet and spicy, and this side dish goes great with burgers, hot dogs and BBQ sandwiches. Plus, it can be served either hot or cold – both ways are delicious, and I can’t decide which temperature I prefer. I hope you enjoy this recipe as much as we do here – Cheers!

How to Store Leftovers

Leftover Mexicali Corn should be stored in an airtight container in the fridge for up to 5 days. It can be served cold or it can be reheated on the stovetop or in the microwave. I do not recommend freezing leftovers.

Did you make this Mexicali Corn recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Mexicali Corn

Featuring sweet corn and bell peppers combined with spicy jalapenos and tossed in lime butter, this Mexicali Corn recipe is a tasty side dish for summer meals!

5 from 2 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Calories: 236kcal

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Ingredients

• ¼ cup unsalted butter softened
• 2 Tbsp fresh lime juice ~1 lime
• 1 Tbsp lime zest ~1 lime
• 1 tsp kosher salt
• ½ tsp ground cumin
• 4 ears fresh corn
• 1 Tbsp extra-virgin olive oil
• 1 small red onion finely diced
• 2 large jalapenos seeds and ribs removed, finely diced
• 1 red bell pepper finely diced
• 1 tsp minced garlic
• ¼ tsp black pepper
• ¼ cup chopped fresh cilantro

Instructions

• Using a small bowl, add the softened butter, lime juice, lime zest, salt and cumin; stir until well combined. Set butter mixture aside.
• Cut the kernels off of the ears of corn. Place kernels aside.
• Using a large sauté pan, add olive oil and place over medium-high heat. Once hot, add corn kernels, onion, jalapeno and bell pepper. Sauté, stirring occasionally, for 7-8 minutes.
• Add minced garlic, pepper and butter mixture (from above). Continue sauteing, stirring often, until butter mixture has completely melted.
• Remove corn from skillet and top with fresh cilantro before serving.

Notes

Recipe adapted from Bobby Flay.

Looking for more summer corn recipes? Check out these other favorites, too: