Cruising in the Sea of Cortez, we always preferred being out in the island anchorages instead of anchored off a town to provision. And while we’d try to time our provisioning runs to coincide with the local farmer’s market day, the truth is that we used far more canned veggies than I had when living ashore.
After the first few months, I decided that I was sick of the toss a can into a pan and just heat it up routine — I wanted a little more variety and “interesting taste.”
Being in Mexico, there were always plenty of peppers and chilies around and they would stay fresh for a couple of weeks. I also always kept a good stock of canned green chilies and mushrooms aboard — maybe not as good as fresh, but both do wonders to add interest to various dishes and don’t require refrigeration.
One note if you’re cruising Mexico — the local corn is fairly tough, and the local brands of canned corn were, too. This was one area where I made sure to buy American brands — but they were readily available, and usually not particularly expensive.
A few brands of corn have considerable salt added (one of the disadvantages of using canned veggies) — check your can and if it’s high in sodium, rinse it with a bit of fresh water. Depending on the food, you can remove half or more of the added salt by rinsing!
Spicy Canned Corn
- 1 can corn (16-ounce – drained)
- 1 small jalapeño (seeded and finely diced, to taste)
- 1 can chopped mushrooms (8-ounce, drained OR sliced fresh mushrooms, optional)
- 1 small red pepper (finely diced–optional, but pretty!)
- 2 garlic cloves (minced OR ¼ teaspoon garlic powder)
- 2 tablespoons butter (OR margarine)
- 1/8 teaspoon lemon juice (OR lime juice OR key lime–límon– juice)
- Combine all ingredients in pan and heat on the stove until just simmering.
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