Mexican Spicy Corn
Author: Zeel Patel
Recipe type: Starter
Cuisine: Maxican
Serves: 4 - 5
- 1 tsp oil
- 2 cup boiled sweet corn
- ½ cup capsicum ( fine chopped )
- ½ cup onion ( fine chopped )
- ½ tsp pepper powder ( freshly crushed )
- ½ tsp oregano
- ½ tsp chili flakes
- Salt according to taste
- Heat oil in heavy bottom based non-stick pan.
- Sauté corn on high flame till get golden color. Approx 7-8 min.
- Add capsicum and onion.
- Sauté till onion get transparent.
- Make sure onion / capsicum do not lose its crunchiness.
- Add all herbs.
- Serve hot Mexican spicy corn.
Do not cover pan for crunchiness.[fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]
Add salt while boiling corn.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/mexican-spicy-corn/
3.4.3177