Mexicali Corn

Serve with Chicken Enchiladas

Yield: 2 servings
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  • 1 cup(s) fresh or frozen corn kernels
  • 3/4 cup(s) fresh tomatillos,husks removed and rinsed chopped
  • 2 tablespoon(s) onion chopped
  • 1 tablespoon(s) canned, chopped jalapeno
  • 1 tablespoon(s) olive oil
  • 1/2 cup(s) heavy cream
  • 2 tablespoon(s) fresh cilantro chopped
  • 1/4 teaspoon(s) sugar


  1. Saute corn, tomatillos,onion, and jalapeno in oil in a saute pan over med-high heat
  2. until tender, about 5 minutes.

  3. Stir in cream,cilantro and sugar , cook until reduced and thickened, 5-8 minutes.
  4. Season corn mixture with salt and pepper if desired.
October 2013

This recipe is a personal recipe added by reedcheryla and has not been tested or endorsed by MyRecipes.

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