Tired of the same old rice and beans with your Mexican meals made at home? While I love Mexican rice, yes, I enjoy a bit of change of pace every now and then. If you have a can of corn in the pantry or a bag in the freezer, either may be used to fashion a delicious Mexican side dish. Is this concoction authentic Mexican cuisine? No, not really, but I hereby declare it Tex-Mex.
Three years ago I was in Austin, TX dining with family at a Chuy’s Tex-Mex Restaurant, which has locations popping up around the United States … Chuy’s is highly recommended, BTW. During the meal, I asked our server for a Mexican item and she told me, “We don’t do Mexican food, we do Tex-Mex and don’t have that”. There is a difference between the two. Tex-Mex is cowboy food, born at the Texas border with Mexico by combining simple Mexican ingredients and flair with a rough and ready lifestyle. It is a cheesy, spicy attitude, not a national cuisine. No cloves and cinnamon (Picadillo) or chocolate (Mole) are likely to be found on a singularly Tex-Mex menu … head south of the border (to Mexico) or west (to New Mexico) for those!
This Tex-Mex Corn will light up your plates and your palates … give it a try!
PS. The featured picture above includes Crispy Tacos for a great flavor pairing with Tex-Mex Corn.
- 2 Cups Drained Whole Kernel Corn at Room Temp
- 2 Tablespoons Butter
- 3 Tablespoons Chopped Anaheim Peppers (Seeded and De-veined)
- 2 Tablespoons Chopped Yellow Onion
- 1 Clove Minced Garlic
- ⅓ Cup Milk
- 3 Ounces of Shredded American Cheese (3/4 Cup)
- 1 Ounce Shredded Cheddar Cheese (1/4 Cup)
- 3 Twists of the Black Pepper Grinder
- 1 Pinch of Chili Powder
- Salt to Taste (Go Easy, Cheese is Salty)
- Melt butter in a medium sauce pan; add peppers, onions and garlic. Saute over medium high heat until the onions become transparent.
- Add the corn, milk, chile powder and black pepper and stir to mix well. Cook for two minutes or until the milk begins to simmer. Add the cheeses and stir while it is melting thoroughly. Reduce heat to medium and continue cooking until the corn mixture returns to simmer. Cover pan, turn off heat and allow to cool at least 15 minutes before serving to thicken a bit. Garnish with minced fresh cilantro.
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