Mexicali Corn

Serve with Chicken Enchiladas

Yield: 2 servings
Community Recipe from

Recipe Time

Cook Time:


Ingredients

  • 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

Preparation

  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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mexicali Corn Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy