2 cans Mexicorn

by

Ingredients

  • 2 cans Mexicorn, drained

  • 1 cup shredded cheddar

  • ½ cup sour cream

  • 2 tbsp melted butter

  • ½ tsp garlic powder

  • Salt + pepper

  • Optional: diced jalapeños, green onions

Instructions

  1. Preheat oven to 350°F (175°C).

  2. Mix all ingredients in a bowl.

  3. Spread into small baking dish.

  4. Bake 20–25 minutes until bubbly and golden.

🌽🫘 2. Mexicorn Fiesta Dip

Great with chips or as taco topping

Ingredients

  • 2 cans Mexicorn, drained

  • 1 cup sour cream OR Greek yogurt

  • 1 cup shredded Mexican-blend cheese

  • ½ packet taco seasoning

  • 1 can Rotel (drained) OR ½ cup salsa

  • Optional: cilantro, lime

Instructions
Mix everything and chill 30 minutes. Serve cold or warm in a skillet for a cheesy dip.

🌽🍲 3. Quick Mexicorn Chicken Skillet

Ingredients

  • 2 cans Mexicorn (not drained)

  • 2 cups cooked chicken (shredded or diced)

  • 1 cup rice (cooked)

  • 1 can black beans (drained)

  • ½ cup salsa

  • 1 tsp cumin

  • Salt to taste

Instructions

  1. Combine everything in a skillet over medium heat.

  2. Simmer 10 minutes.

  3. Top with cheese if desired.

🌽🧀 4. Corn & Cheese Quesadillas

Ingredients

  • Tortillas

  • 2 cans Mexicorn, drained

  • Shredded cheese (any kind)

  • Seasoning (salt, pepper, paprika)

Instructions

  1. Fill tortillas with Mexicorn + cheese.

  2. Fold and cook in a skillet until golden and melted.

🌽🥣 5. Mexicorn Chowder (Super Fast)

Ingredients

  • 2 cans Mexicorn

  • 2 cups chicken broth

  • 1 cup heavy cream or half-and-half

  • 2 tbsp butter

  • 1 cup diced potatoes (optional)

  • Salt, pepper, paprika

Instructions

  1. Simmer broth + potatoes first (if using) until tender.

  2. Add Mexicorn and cream.

  3. Simmer 10 minutes and season.

If you’d like, I can tailor recipes for:
✅ Slow cooker
✅ Spicy version
✅ Budget 5-ingredient recipes
✅ Low-effort weeknight options

Leave a Comment