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Mexican Canned Corn Recipe

Mexican Canned Corn Recipe

This Mexican Canned Corn Recipe turns simple canned corn into a vibrant, zesty side dish with butter, spices, lime, and fresh herbs. Quick, flavorful, and perfect for tacos, grilled meats, or festive meals, it’s a must-try for busy weeknights. Author Use Default (Don’t show) Servings 4 people Estimated Cost $3–$5 Times Prep Time 0 days 0 hours 5 minutes Cook Time 0 days 0 hours 10 minutes Resting Time (Custom Time Label) 0 days 0 hours 0 minutes Total Time 0 days 0 hours 15 minutes Categories Courses Side Dish, Mexican, Vegetarian Cuisines Mexican Keywords Mexican Canned Corn Recipe, Mexican corn, zesty corn side dish, quick Mexican side
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Side Dish
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans 15 oz / 425 g each corn, drained and rinsed
  • 2 tbsp butter or olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder optional for heat
  • 1/2 tsp ground cumin
  • 1/4 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1 garlic clove minced
  • Juice of 1 lime
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp crumbled Cotija cheese optional, for garnish

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Knife & cutting board
  • Measuring spoons & cups

Method
 

  1. Prep the corn — Drain and rinse canned corn to remove excess sodium. Pat dry with paper towels.
  2. Heat the skillet — In a large skillet, melt butter or heat olive oil over medium heat.
  3. Cook aromatics — Add minced garlic and sauté for 30 seconds until fragrant.
  4. Add spices — Stir in smoked paprika, chili powder, cumin, salt, and black pepper. Cook for another 30 seconds to bloom the spices.
  5. Cook the corn — Add the drained corn to the skillet and toss to coat evenly with the spice mixture. Cook 5–7 minutes until corn is heated through and slightly golden.
  6. Add lime & herbs — Remove from heat and stir in lime juice and chopped cilantro.
  7. Serve — Transfer to a serving dish and sprinkle with crumbled Cotija cheese if desired. Serve immediately as a side with tacos, grilled meats, or Mexican bowls.
  8. Nutrition (per serving — estimate)
  9. Calories: ~150 kcal
  10. Protein: 3 g
  11. Fat: 7 g
  12. Carbohydrates: 20 g
  13. Fiber: 3 g
  14. Sodium: ~300 mg (depends on canned corn and salt added)

Notes

Spice level: Adjust chili powder or omit for a milder version.
Extra flavor: Add diced red bell peppers or jalapeños for more color and heat.
Creamy variation: Stir in 2–3 tbsp of Mexican crema or sour cream at the end.
Make ahead: Cooked corn can be stored in the fridge for up to 2 days; reheat gently.