Corn Mexican-Style

Corn Mexican-Style

Made  times

"Fresh cilantro, lime juice, and crumbled queso fresco make this spicy corn side dish a true stand out."
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25 m servings 202 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat shortening in large skillet over medium heat. Add corn and stir-fry 2 minutes.
  2. Stir in paprika, salt, cayenne pepper and pepper. Remove from heat. Just before serving stir in cilantro, lime juice and lime peel. Top with cheese.


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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 ...

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 papri...

Yummy and easy to make!

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