This festive, colorful side dish is a cinch to make and comes with loads of variations too! Fiesta Corn or Mexicorn is a dinner table favorite in yellow, red and green!
If you are stuck on a great, easy side dish to serve Mexicorn or Fiesta Corn is a great choice. It can be made with with fresh seasonal ingredients as well as frozen or canned golden whole kernel corn.
This delicious recipe is incredibly flexible too. It can be changed up for an appetizer or main dish by swapping in other ingredients. Variations included below!
What is Mexicorn?
Mexicorn is actually a vegetable mix from Green Giant. It’s a combination of corn, green bell pepper and red bell peppers. It’s a cheerful looking mix and one that can be used in so many ways.
But you don’t have to buy a frozen or canned mix! It’s one of those an easy recipes to make at home and especially delicious during fresh corn season. Sweet summer corn is absolutely delicious.
Recipe Ingredients + Notes
Corn. You’ll need 3 cups of corn. This can be fresh sweet corn removed from the cob, frozen and thawed corn or canned and drained corn. If using fresh corn we love the corn zipper to remove the kernels. It takes them off with ease and doesn’t cut into the cob.
Red Bell Pepper. Red peppers add color and sweet pepper flavor.
Green Bell Pepper. Green peppers also add color and classic bell pepper flavor.
Taco seasoning. This ingredient is not in the original Mexicorn mixture. We’ve added it to perk up the flavor.
We prefer homemade taco seasoning but packaged seasoning can also be used. If you would prefer a non-spicy version of Fiesta corn leave this out.
Now the fun begins. There are so many ways to change up this Mexicorn recipe to create more delicious recipes!
Change up the peppers. Instead of green pepper use yellow bell pepper or orange bell pepper. They each have a slightly different flavor and add great color.
Use grilled corn. Grill some fresh corn on the cob, remove the cobs and proceed with the recipe as described.
Add chile peppers. Stirring in some jalapenos, banana peppers, green chiles (fresh or canned), poblano pepper really makes this your own Mexicorn recipe. Add chopped chiles with the other vegetables to saute or stir them in at the end. Roasted chile peppers would be great too.
Add some red onion. Add 1/2 cup of red onion and saute onion first before adding the other vegetables. It builds more flavor and color. Green onions can also be used.
Mexican Mexicorn. Stir in some chopped fresh cilantro and fresh lime juice.
Change up the spices. Instead of taco seasoning add some chili powder or cayenne pepper for some smoldering spice.
Add some beans. For flavor, color and protein consider adding black beans, pinto beans, or kidney beans. This can turn it into a chunky dip or relish similar to Cowboy Caviar. Serve with tortilla chips.
Add ground meat. Ground turkey or ground beef turn this delicious side dish into a full meal. Saute the meat first then add the vegetables and allow to cook through.
Add cheese. Shredded Monterey jack cheese, Mexican cheese blend, cheddar cheese, or cotija cheese sprinkled on top make this a rich delicious recipe.
Sour Cream. Stirring in some sour cream adds a creamy, tangy flavor. Especially good if using Mexican spices.
Cream cheese and bacon. Turn this into something totally over the top by adding cream cheese and bacon. First cook the 4-5 strips of bacon in a large skillet. Drain all except 1 tablespoons of the bacon fat. Add the vegetables and cook through. Stir in a block of cream cheese, salt and pepper to taste.
How to Make Mexicorn – Step-by-Step
STEP 1. Melt the butter
Melt the butter to a large skillet over medium heat.
STEP 2. Saute the bell peppers
Add the chopped bell peppers and saute until they begin to soften (about 3 minutes).
STEP 3. Add corn and seasoning
Add the corn and taco seasoning. Cook until the vegetables are cooked through (approximately 10 minutes).
How to store
Store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a microwave or on the stove top.
More recipes you’ll love!
Homemade Mexicorn (Fiesta Corn)
- 3 cups corn kernels fresh off the cob, frozen/thawed or canned/drained
- 1 medium red bell pepper seeded and chopped
- 1 medium green bell pepper seeded and chopped
- 1 tablespoon taco seasoning homemade or store bought
- 2 tablespoons unsalted butter plus extra to add at the end if desired
- salt and pepper to taste
- Melt the 2 tablespoons of butter in a large skillet over medium heat.
- Add the bell peppers and saute for 3 minutes until they begin to soften.
- Stir in the corn and taco seasoning. Allow the vegetables to cook until cooked through (about 10 minutes).
- Salt and pepper as desired before serving.
Such a simple recipe but the flavors are amazing!! Love this when it’s sweet corn season!
This is so simple but so darn delicious! It really can’t be beat as part of taco night!
Now you really took me back in time with this one. My Mama used to serve us Mexi-corn (the canned kind). Making it homemade is so much better, but it still brought back sweet memories.
Claudia Lamascolo says
I love corn and this is new to us and a must try its so colorful perfect with any meal!
This is a perfect side dish to go with our Taco Tuesday meals! And I love all the vegetables in it.
This is so good and so easy to make! My whole family loved it, such a great side dish to any meal. Thank you!
My kids love corn, so I am always looking for more ways to eat it and this is delicious.
Deanna Striver says
My kids devoured this!! And the corn in NJ has been amazing!
We’ve been making this side dish 2 days in a row, So delicious!