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Corn Mexican-Style

Corn Mexican-Style

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Crisco Baking Sticks(R)

Fresh cilantro, lime juice, and crumbled queso fresco make this spicy corn side dish a true stand out.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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


  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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Holiday Baker

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.


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 paprika, pepper, cayenne pepper, lime peel, and half of the salt. Goes great with Pupusas de Queso from Allrecipes.