Mexican-Style Cream Corn

Mexican night has been on our lake dinner menu for as long as I can remember – and it’s a pretty big deal for our clan.  Even though we love our Mexican food  – we are committed to keeping it simple, because food is not the focus of our week (gasp!)

One way to keep it simple & delicious??

This Mexican-style cream corn! Chop a few things, dump a few things stir, heat & serve. This recipe is perfect for the lake but is also great for those busy week nights.

Don’t we all want to spend more time doing this:

and less time making dinner?

Mexican-Style Cream Corn

2014-07-03 09:29:11

The perfect side dish for Mexican night - yummy sweet cream corn meets the spice of peppers on onions - topped off with a generous addition of cilantro.

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2440 calories

366 g

303 g

103 g

73 g

54 g

2022 g

1167 g

89 g

0 g

36 g

Nutrition Facts

Serving Size

2022g

Amount Per Serving

Calories 2440

Calories from Fat 898

% Daily Value *

Total Fat 103g

158%

Saturated Fat 54g

270%

Trans Fat 0g

Polyunsaturated Fat 9g

Monounsaturated Fat 27g

Cholesterol 303mg

101%

Sodium 1167mg

49%

Total Carbohydrates 366g

122%

Dietary Fiber 42g

168%

Sugars 89g

Protein 73g

Vitamin A

187%

Vitamin C

340%

Calcium

81%

Iron

64%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 jalapeño (seeded and finely diced)
2. 1/2 medium bell pepper (finely diced)
3. 1/2 medium sweet onion (finely diced)
4. 3 16 oz bags of frozen corn (I prefer sweet corn)
5. 8 oz lt cream cheese
6. 1/2 can evaporated milk (skim is fine -- oh and this isn't the same as sweetened condensed milk)
7. 1/2 c fresh cilantro (chopped)
8. sea salt and freshly ground pepper to taste

Instructions

1. Sauté onions and peppers in a large saucepan over medium heat 5-10 minutes (until veggies are soft and starting to turn a light golden color). Add frozen corn, stir occasionally for 5 minutes. Next, add block of cream cheese, stirring until melted. Add milk to thin the cream cheese sauce. Continue stirring occasionally until cream sauce is bubbly & corn is completely heated. Add cilantro & season with S & P to taste. Remove from heat & cover until ready to serve.
2. serves 15-20

Notes

1. If making this recipe for a smaller group of people, reduce cream cheese to 4 oz for 1 bag, 1/4 onion and bell pepper, 1/2 jalapeño & add evaporated milk by the T until desired consistency is reached.

By Emily Schuermann

beta

calories

2440

fat

103g

protein

73g

carbs

366g

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Food for a Year: https://foodforayear.com/