Mexican Spiced Veggies

a photo of a frying pan with corn, tomatoes, onions, and mushrooms


  • 1 cup of fresh corn (usually a couple cobs)
  • 10-12 small package of baby bella mushrooms
  • 1 cup of grape tomatoes
  • 1 small yellow onion
  • 1/2 – 1 tsp of Mexican spice mix (you can either buy this in the store, or create one on your own – here’s a good recipe)
  • A Tablespoon or so of olive oil
  • salt to taste


Husk the corn cobs and cut the corn from the cob. Wash off any dirt on the mushrooms and dry them, then slice those. Slice the grape tomatoes in half. Dice the onion.

Get a large non-stick frying pan with a lid and heat on low to medium heat. Add the mushroom first and stir them around until they start to cook and release moisture. Usually about 5-7 minutes. Add the olive oil and onion. Cook that about a minute or so until you can smell the onion. Add in the corn and tomato. Stir and then stir in the Mexican spices and cover for about another 5 minutes. Corn and tomatoes should be tender. Add salt to taste and serve right away. This works great as a side for other Mexican food or you can just eat it as a main. Makes 2 servings. Will keep in the fridge a couple days.

Share This