Mexican Corn with Lemon and Chile

“This Mexican corn or corn in the cup, with lemon and chile is totally addicting. Combining the sweetness of corn, the heat of chile, the zestiness of lemon, and some salty cheese puts this over the top. Don’t let the simplicity of this recipe fool you. This corn is killer!”

Ages ago we used to take the kids over to North Federal on hot Saturday afternoons and order New Mexican food at Jack-n-Grill. We almost believed we were in Mexico as we watched the hot rod cruisers speeding and dodging down the street. The patio wasn’t fancy and nor was the food, but what food it was. Spicy green chile, massive burgers, and corn in the cup, were just a few our our faves.

Besides the kids growing up and leaving the nest, Jack I think, flew the coop, too. Somehow the place just doesn’t feel the same, but wishful thinking keeps us going back here and there. They even opened up a closer location, but we gave up on that a long time ago. Bummer that it just wasn’t the same. We have very fond memories of Jack and the Grill. However one thing we did take away from Jack was the famous corn in a cup. I’ve been making it for years and years now and this corn is the perfect side dish when there aren’t any fresh veggies in the house. Well, actually it is always the perfect side dish, even if the fridge is full!

Jack-n-Grill’s corn comes in a big styrofoam cup with a lot of spoons. If you worry about germs I suppose you could spoon it onto your plate, but we just used to pass the cup around. It was a great way to stave off hunger until the enchiladas or burgers surfaced. At our house I just make this corn in a big bowl. I’ve brought it to potlucks and served it at bridal showers and generally make it to go with burgers or dogs. It is as easy as opening a can and though it could be made with fresh corn cut from the cob, why bother when this is so easy. Truth is it always receives accolades, which I guess is why I’ve been making it for probably 15 years or so. Well that and the fact that it’s easy to open a can when one is rushed and hungry and the kids are screaming. I may miss Jack-n-Grill, but I must admit, I miss those screaming kids more.

Mexican corn. Corn in a cup. I don’t care what you call it. We just call it good.

More to Try:
      Elote Corn in a Bowl          Corn and Green Chile Pudding   Corn and Green Chile Chowder

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Mexican Corn or Corn in the Cup

Print shopping list

Prep Time 5 MINS

Cook Time

Total Time 5 mins

Yields yield: 2-3 servings

This Mexican corn or corn in the cup, with lemon and chile is totally addicting. Combining the sweetness of corn, the heat of chile, the zestiness of lemon, and some salty cheese puts this over the top. Don’t let the simplicity of this recipe fool you. This corn is killer!

Ingredients

• 1 15 oz can of sweet corn, drained
• 1/2 of a lemon squeezed
• 1 t ancho chile
• 1/2 T sriracha or cholula
• 2 T parmesan fresh or even from the can
• 1 T butter
• More ancho chile and parmesan for garnishing
• Cilantro (optional)

Directions

1. In a microwaveable bowl large enough to hold a can of corn, combine corn, lemon juice, chile, cholula or sriracha, parmesan and butter. Stir well.
2. Cover and microwave for 2-3 minutes or until hot.
3. Carefully remove lid and sprinkle with more parmesan and chile powder. Garnish with cilantro. Please note that all ingredients can be adjusted to your own tastes.
4. Don’t forget to pass the spoons!

by Abbe Odenwalderprint recipe

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