This simple and flavorful Taco Green Chili Corn makes the perfect addition to any meal, packed with flavorful taco seasonings!

My Taco Green Chili Corn is such a simple side dish to go with your favorite Mexican dishes.

It’s always a pleasure partnering with Old El Paso to bring you Mexican-style recipes that make dinner time a breeze. I whipped up this flavor packed corn dish with just a few ingredients that will go great as a side dish or even inside your favorite burritos. Can’t wait for you to try this one!

Taco Green Chili Corn Ingredients

Just a few ingredients. I used Old El Paso Taco Seasoning, Old El Paso Chopped Green Chilies, some corn kernels and cilantro. Told you it was a simple one!

Warm up your corn that has been drained and stir in your taco seasoning.

Add in two cans of diced green chilies.

Give a good stir and cook until hot.

Stir in some fresh chopped cilantro.

No one will even know the whole dish takes 5 minutes to prepare. Winning!

My kids love to even use this as a corn salsa with chips! Lots of options with this tasty recipe. Enjoy!

Tips For Taco Green Chili Corn

*This corn recipe works great as a warm salsa as well as a side dish.

*Serve with tacos, enchiladas, burritos and more.

*Store leftover corn in an airtight container for 3-5 days

Taco Green Chili Corn
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Side Dish
Cuisine: Mexican
Keyword: corn, mexian, side dish
Servings: 6 servings
Ingredients
  • 2 15 ounce cans corn kernels drained
  • 2 tablespoons Old El Paso Original Taco Seasoning
  • 1 4 ounce cans Old El Paso Chopped Green Chilies
  • 1/2 cup chopped fresh cilantro
Instructions
  1. Place corn into a large skillet over medium-low heat. Stir in taco seasoning, green chilies and fresh cilantro. Stir until hot. Serve as a side dish or inside burritos or as a salsa with chips. Enjoy!

Disclaimer: This post is in partnership with Old El Paso. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.

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