1/2 Photos of Corn and Chile Succotash
This recipe could hardly be easier. It doesn't need to be watched super carefully because you actually want it to burn a little bit because there is nothing tastier than charred corn. This dish is incredibly versatile and can be served as a side dish or incorporated into a taco or Mexican salad dish or you can chop some avocado and tomatoes and make an easy "grilled" corn salsa.
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Units: US | Metric
- 26 -32 ounces frozen corn, NOT thawed (I prefer white and yellow mix)
- 1 medium pasilla chiles or 1 medium poblano chile
- 1 cup chopped onion (sweet onion or red onion)
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried mexican cilantro
- 1Chopp onion and chile such that the pieces are comparable in size to the kernels of corn.
- 2In a large skillet (that you have a lid for), heat oil over medium-high heat.
- 3Add chopped onion and chile and cook until onions are translucent but still firm (3-5 minutes).
- 4Pour frozen corn into skillet. Stir as much as possible and then cover.
- 5Cook covered for about 3 to 5 minutes.
- 6Stir corn mixture. Corn should be thawed at this point.
- 7Cook for about 5 minutes without stirring. You want to corn to char a little bit but not too much.
- 8When corn get some dark brown spots from the heat (but ideally not black), remove from heat.
- 9Season with salt, pepper, garlic powder and dried cilantro.
- 10Serve and enjoy!
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Nutritional Facts for Corn and Chile Succotash
Serving Size: 1 (151 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 126.2
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 101.7 mg
- Total Carbohydrate 28.2 g
- Dietary Fiber 3.4 g
- Sugars 1.1 g
- Protein 4.0 g
The following items or measurements are not included: