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