"Fresh cilantro, lime juice, and crumbled queso fresco make this spicy corn side dish a true stand out." — Crisco Baking Sticks®
Watch video tips and tricks
Crisco® Butter Flavor All-Vegetable Shortening or Crisco® Pure Olive Oil
fresh or frozen and thawed corn kernels
chopped fresh cilantro
fresh lime juice
finely grated lime peel
crumbled queso fresco
I loved this. It has a nice flavor and is so quick to make too. For the cooking oil I used extra virgin olive oil. 3 cups of corn seems like a lot, but it is only about 4 servings. I used about 1 16oz bag of sweet corn. Only change I made was cutting the black pepper, cayenne, and lime rind in half. Only because I find all 3 to be very dominant flavors. It appears this recipe is fool proof. I was looking for a side dish to go with carne asada tacos and this will work perfect.
Loved it! Wouldn't change a thing.
In a word: delicious!
I used a southwest frozen vegetable blend (corn, black beans, mild chili peppers, red bell peppers, onion) and used "Fiesta Lime" salt-free seasoning in place of the paprika, pepper, cayenne pepper, lime peel, and half of the salt. Goes great with Pupusas de Queso from Allrecipes.
Yummy and easy to make!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 90
See how to make classic chocolate-chip cookies.
See how to make a fresh, colorful Mexican-inspired salad and side dish.
Learn how to make corn pudding, a classic part of the American harvest menu.