Looking for a side dish that is a little out of the ordinary? I’ve got just the thing! This Mexican Fried Corn packs all of the flavors of your favorite Mexican dishes – chili, garlic, paprika, cumin, and more! The blend of spices mixed with corn and bacon and topped with sour cream is sure to be a hit with friends and family. Double this recipe and bring it to your next pot luck!
Start things off by frying up the bacon. Once cooked to your preferred crispiness level, take the bacon out to dry on a paper towel. Save about one tablespoon of the bacon grease in the pan. That’s what adds the extra savory flavor to this dish!
Cook the diced onion directly in the bacon grease and then fry up the corn with sugar and spices added in. You’ll want to stir the mixture every once in a while and check to see when the corn starts to caramelize. It usually takes around 8-10 minutes.
Once that’s all done, simply chop up the bacon and stir it back into the corn mixture. Serve with of a dollop sour cream and a sprinkle of paprika. Delicious!
This is definitely a side dish to remember! This would be a perfect side for our Creamy Black Bean Taquitos. Go ahead and give it try!
Mexican Fried Corn
Serves 6-8; 25 minutes
- 8 slices of bacon
- 1/3 cup onion, finely diced
- 3 cans of corn, drained
- 1 1/2 teaspoons sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 2 tablespoons chives, chopped
- Salt & pepper to taste
- Sour cream for topping (optional)
- Cook bacon in a large skillet over medium heat until crisp. Remove bacon and set on a paper towel to drain.
- Pour out the bacon grease, saving about 1 tablespoon. Add in the onions and cook in bacon grease until translucent, about 2-3 minutes.
- Add corn, sugar, chili powder, garlic powder, ground cumin, paprika, and salt and pepper. Cook for 8-10 minutes, until corn starts to caramelize.
- Chop up the bacon and add it back into the pan, along with the chives.
- Serve with a dollop of sour cream and a sprinkle of paprika on top!
Recipe adapted from Dinner at the Zoo.