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Spicy Chipotle Mexican Corn

  • Prep Time: 3 hours 15 minutes
  • Cook Time: 15 minutes
  • Servings: 16
  • Course: Side Dish

This flavorful make-ahead corn dish comes together in a cinch. Store in the freezer and cook it up whenever you need a spicy side—it’s perfect with fish tacos or chicken quesadillas.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds KITCHENS™ Quick Cut™ Plastic Wrap features an easy to use Built-In Slide Cutter that gives you get a clean cut every time and conveniently stays locked in place when not in use. Never lose the end of the roll thanks to the innovative Starter Edge™.

Ingredients

  • ½ cup butter, softened
  • ¼ cup snipped fresh cilantro or parsley
  • ¼ cup sliced green onions
  • 1 canned chipotle pepper in adobo sauce, finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 14 ears fresh sweet corn, husked
  • 1 medium red bell pepper, finely chopped
  • 1 fresh poblano pepper, finely chopped
  • Reynolds KITCHENS® Quick Cut™ Plastic Wrap
  • Reynolds Wrap® Aluminum Foil

Directions

Step 1

In a small bowl, combine butter, cilantro (or parsley), green onions, chipotle pepper, cumin and salt. Shape into a 5-inch log. Wrap in Reynolds KITCHENS® Quick Cut™ Plastic Wrap. Freeze about 1 hour or until firm. Cut butter into eight slices. Place slices in a freezer container and freeze until needed.

Step 2

Meanwhile, in a covered 8-quart pot cook corn, half at a time, in enough boiling water to cover for 3 minutes; drain. Plunge corn into two extra-large bowls filled with ice water. Let stand until chilled. Cut kernels from cobs; do not scrape (you should have about 7 cups).

Step 3

Line two 15x10x1-inch baking pans with Reynolds Wrap® Aluminum Foil. Spread corn kernels, bell pepper and poblano pepper in even layers in the prepared pans. Freeze, loosely covered, about 2 hours or until nearly firm.

Step 4

Divide vegetables evenly among four 1-quart freezer bags. Add 2 slices frozen butter mixture to each bag. Squeeze air from bags; seal and label. Freeze for up to 6 months.

Step 5

Cooking Directions: Transfer one portion frozen vegetables to a medium saucepan or skillet. Cook, covered, over medium heat for 10 to 12 minutes or until butter is melted and vegetables are heated through, stirring occasionally.

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