Go Back

Fiesta Corn

Author: Michelle De La Cerda


  • 4 ears of corn , kernels removed OR 3 cups frozen corn
  • 2 medium bell peppers; diced
  • 1/2 onion; diced
  • 1 carrot; diced or about 8-10 baby carrots diced
  • Salt/pepper/olive oil/small knob of butter
  • 1 1/2 tbsp +/- chili powder
  • 1/8 cup +/- mayonnaise
  • 1/3 cup grated Parmesan cheese


  1. Remove corn husks, de-silk, and slice the kernels off the ears, blanche them in salted water for 3-5 minutes. Drain.
  2. In a pan heat up olive oil and 1/4 tbsp butter on high, add onion, bell peppers, and carrots, 2 minutes stirring constantly.
  3. (If using frozen corn, at it at this point, still frozen.)
  4. Reduce heat to medium high and continue to cook for 5 more minutes or until the veggies have soften.
  5. Add salt and pepper.
  6. Add fresh corn. Mix well.
  7. Add chili powder-to your liking. Remove from heat.
  8. Transfer to a mixing bowl.
  9. Let cool for about 2 minutes.
  10. Add mayo and parmesan cheese. Mix well.
  11. This dish tastes great either at room temp, slightly warm, or cold fresh out of the fridge. It's completely your call on how you'd like to serve it.