"Mexicorn?" you ask. "What the heck does the Christmas season have to do with Mexican corn?"
"Well, nothing," I reply. "Almost nothing."
It goes back roughly 5 years ago. All in my company were writing down on a sheet what they were going to bring to the Christmas luncheon. I looked at the list. There were about 12 different meatball variations, 14 different cakes or bars, veggie trays, cheese trays, thawed shrimp, thawed pies, thawed anything -- you name it. But only a few items to go as an accompaniment to all that meat, so I thought about it for a bit. "Hmm. I had some pretty good Mexican corn at at Mexican restaurant recently. Why not bring some Mexicorn?"
So I did.
It all got eaten.
So I brought it the next year.
It all got eaten, again.
And thus, a Christmas luncheon tradition was born. From now until the end of my working days, I will make a pot of Mexican corn to accompany everybody else's meat.
And, so I don't lose and scramble to find the recipe again next year, I'm blogging about it.
To make Mike Collins's Traditional Christmas Season Mexicorn, you do this:
2 tablespoons olive oil
2 cups of fresh or frozen corn kernels
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/4 cup red onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
a pinch of cumin
1 teaspoon lime juice
3 tablespoons fresh cilantro, chopped
Heat the olive oil in a large skillet over medium heat. Add corn, bell peppers, red onion, salt, pepper, cumin, and lime juice. Cook, stirring occasionally, over medium heat until vegetables are slightly tender, about 5 minutes. Remove from heat and toss with fresh cilantro.
And of course, if company policy would allow, I would accompany with a nice cold Dos Equis lager.
Give it a try. Let me know what you think.