Corn Mexicala
A flavorful and hearty corn dish with bacon, green peppers, olives, and onions, perfect for casual gatherings or family meals with a smoky, savory taste.
Ingredients
Instructions
- Cook bacon in a large skillet until crisp.
- Remove bacon, reserving 1 tablespoon of drippings in the skillet.
- Crumble bacon and set aside.
- Saute onion and green pepper in the drippings until tender.
- Add drained corn and sliced green olives; cook over medium heat, stirring frequently, until thoroughly heated.
- Spoon mixture into a serving dish and sprinkle with crumbled bacon.
Tips & Substitutions
For an extra layer of flavor, consider adding minced garlic or a pinch of cumin when sautéing the onions and peppers. If you prefer a vegetarian version, replace bacon with smoked paprika and use olive oil instead of drippings. You can also substitute green olives with black olives or jalapeños for a different taste. This dish can easily be customized with your favorite vegetables or spices.
Serving Suggestions
Serve Corn Mexicala as a vibrant side dish alongside grilled meats or tacos for a festive meal. It pairs beautifully with Spanish Rice(Quick-Easy-Cheap) or can be a filling topping for baked potatoes. Garnish with fresh cilantro or a squeeze of lime for added brightness, and consider serving alongside a light salad for a complete dinner.
Storage & Reheating
Leftover Corn Mexicala can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it in short intervals, stirring between, to maintain the best texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Mexicala contains roughly 199 calories, with 7g protein, 29g carbohydrates, and 8g fat. It is a good source of vitamin C (19% of the Daily Value), protein (13% of the Daily Value), and dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 677mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes, you can absolutely use frozen corn! Just thaw it before adding to the skillet. Frozen corn generally cooks quickly, so adjust your cooking time slightly to avoid overcooking it. This will keep the corn sweet and tender.
How can I make this dish spicier?
To add some heat, consider incorporating diced jalapeños or a dash of hot sauce when cooking. You can also sprinkle in some cayenne pepper or chili powder to taste. Adjust the level of spice according to your preference for a personalized kick!
What can I serve with Corn Mexicala?
Corn Mexicala is versatile and can be served with a variety of dishes. It goes well with grilled chicken or pork recipes, and also complements a hearty salad. Consider it as a side dish for tacos or burritos, enhancing your meal with its delicious flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).