Savory Mexican Corn Oatmeal

Hi. I made oatmeal. πŸ™‚


If my month off has done anything for me, it’s provided me a chance to concentrate on this dear blog. I’ve adored having endless hours to invest in tweaking the layout, adjusting the recipe format, testing more unique and elaborate recipes, and above all, practicing my photography skillz.

Now, I’ve never been inherently talented at food photography (exhibit A), but sweet sassafras, just LOOK at these pictures!


I am not bragging; I am merely cheering myself on. My struggle with photography has always revolved around my lack of time and patience in the kitchen (can’t I just eat it already?), but having so much extra time allowed me to slow down, be creative, and pay attention to details. My “Yep, good enough!” has transformed into “How could I fix this?”

But the catch is that I’m jumping back to my crazy work life again, packed with 60-hour work weeks and equally hectic (but fun!) weekends. I need to take the lessons I learned this month and bring them back to New York with me, so even when I’m pressed for time, lacking in creativity, or just friggin’ hungry, I can still assemble a nice shot.


But let’s discuss this oatmeal. Spicy from the chili powder, savory from the onion, and sweet from the corn and lime. That, oatmeal lovers, is Mexican grilled corn.

And I whipped together a homemade corn and black bean salsa (no seriously, it took me two minutes) to go on top of my porridge. LIKE A BOSS.


I’m super happy to be an educator. But I’m really loving this food blogger thing, too. Thank you for sharing my special hobby with me. πŸ™‚

Savory Mexican Corn Oatmeal

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 1/4 cup chopped onion
  • 1 cup milk of choice (unsweetened and unflavored), water, or broth
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/2 cup frozen corn
  • 1/2 tsp chili powder
  • the juice of half a lime (~1 tbsp)
  • 1/8 tsp liquid smoke (optional)
  • salt and pepper, to taste

How to make it:

  1. In a medium saucepan over medium high heat, cook chopped onions (in broth, water, or oil; whichever you prefer) until translucent.
  2. Add milk, water, or broth. When liquid begins to boil, add oats and corn. Return to a boil and reduce heat to medium.
  3. Once more of the liquid has absorbed, add chili powder, lime juice, and salt and pepper. Stir.
  4. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (salsa, pico, fresh cilantro, hot sauce, guacamole or avocado, sour cream, fresh or pickled jalapeΓ±o, etc.).


About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

11 Responses to Savory Mexican Corn Oatmeal

  1. Ali says:

    This comment has been removed by the author.

  2. *Jaw drops* WHOA. I tried savory oatmeal for the first time a couple weeks ago and this might just have to be my second batch of savory oats! You go, Lauren, whippin’ up homemade salsa like a boss. And your food photography is fabulous. It’s making me drool (if that’s a good compliment..) πŸ™‚

  3. This is CRAZY! My favourite type of food + oatmeal. This NEEDS to happen!

  4. Mel says:

    What would you recommend, milk, water or broth?

    • Lauren Smith says:

      I only ever use water as a last resort. I personally used all soy milk for this, but if I had had vegetable broth, I would have done 1/2 soy milk and 1/2 broth. Using all veggie broth would give great flavor, but I always try to use at least some milk to make it creamier!

  5. I have attempted savoury oats a few times but was not pleased with the results at all. However this certainly looks like the bomb! Saving this recipe for the weekend. On a side note, I always thought steel cut oats would fare better than rolled for savories because of their sturdier texture.

    I say you your time off has really been fruitful. I’ve noticed that stark improvements in photography and presentation. Way to go!

  6. Irene says:

    Hi! I didn’t really know where to put this but I just wanted to say I ADORE your blog!! So many inspiring oatmeal recipes, I’m in heaven! I’ve been trying a lot of them but it feels like the list is endless. I think I could eat a different oatmeal everyday for months!

    On a side note: Have you every tried figs and honey in your oatmeal?? I did this morning, with chopped dried figs, a teaspoon of honey, and a little bit of vanilla extract and cinnamon. It was SO good! You should definitely give it a go!!

  7. Anonymous says:

    Never thought I would ever try savory oatmeal but I have made this recipe for lunch the past two days in a row because it was delicious! Just thought I would let you know! Also- in the description above the recipe it says “savory from the onion and garlic” but the recipe doesn’t include any garlic. Was it supposed to? It was delicious without it but if its supposed to be there you might want to change that! I am a huge fan of your blog; keep it up! :]

  8. Lyndsey B says:

    I really like your savory recipes, do you think you could post some more? They are perfect because sometimes I eat oats for lunch (and dinner! πŸ™‚ ) so I need something less sweet. This is my favorite, with the pizza oatmeal being a close second. I love how you can take normal foods like tacos and pizza and turn them healthy, vegan, and OATMEAL πŸ™‚

    • Lauren Smith says:

      Thanks for this comment. I generally don’t post many savory recipes because don’t seem that interested in them. This is why comments are important. πŸ˜‰ I have a list of savory ideas; now I have the motivation to make them. πŸ™‚

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