Corn Mexican-Style Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 6, 2013
Loved it! Wouldn't change a thing.
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Home Town: Roseville, Minnesota, USA

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Reviewed: Feb. 13, 2013
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.
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Photo by Holiday Baker

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA
Reviewed: Jan. 24, 2013
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.
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Reviewed: Sep. 16, 2012
Yummy and easy to make!
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Photo by Karen B

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA


 
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