Spicy Mexican Creamed Corn

Spicy Mexican Creamed Corn

This creamed corn side dish is a recipe I keep in my back pocket, ready to use when I am short on time and need a full flavored, simple recipe that is sure to please everyone. Now, before I share this recipe – be warned. This one is certain to break any New Year’s resolutions that involve fitting into a smaller size of pants.

But there’s always “portion control” so go ahead and give it a try!

Here’s what you’ll need:

  • butter
  • cream
  • cream cheese, cubed
  • diced fresh jalapeño
  • chopped cilantro
  • frozen sweet corn 
  • salt & pepper

Simply combine all ingredients in an oven safe (buttered) 9″x13″ dish. Season with salt and pepper, cover with foil and place into a 375° preheated oven.

OR – instead of placing the dish in the oven, make it ahead and cover it. Then refrigerate it until 45 minutes before serving. Bake as directed, but add an extra 10 minutes to the baking time.

Halfway through the cooking time, remove the foil and give the corn a good stir to incorporate the cream cheese. 

You’ll know the corn is finished cooking when the cream and cream cheese are bubbly and thickened. Once cooking time is complete, allow the corn to cool for 2-3 minutes before serving.

The cream and cream cheese combine wonderfully with the juices from the frozen sweet corn, creating a rich, thickened sauce. The cilantro & jalapeño add amazing, complex, bold flavor flair — totally unexpected for how simple this dish is to prepare!

Depending on the heat of your jalapeño, you may want to remove the seeds before adding the diced jalapeño because the heat really intensifies during the cooking process.

(I love the heat combined with the fresh cilantro, sweet corn & cream sauce – this is my kind of comfort food!)

Mexican Creamed Corn
Serves 8
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
249 calories
28 g
47 g
15 g
5 g
9 g
159 g
360 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
159g
Servings
8
Amount Per Serving
Calories 249
Calories from Fat 133
% Daily Value *
Total Fat 15g
23%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 47mg
16%
Sodium 360mg
15%
Total Carbohydrates 28g
9%
Dietary Fiber 3g
13%
Sugars 5g
Protein 5g
Vitamin A
17%
Vitamin C
19%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 32 oz frozen sweet corn
  2. 4T butter
  3. 3/4 c cream
  4. 1, 8 oz block cream cheese, cubed
  5. 1-2 diced fresh jalapeño (depending on heat preferences)
  6. 1/2 c fresh cilantro, chopped
  7. 1 t kosher salt
  8. 1/2 t pepper
Instructions
  1. Preheat oven to 375°. Combine all ingredients in an oven safe (buttered) 9"x13" dish. Season with salt and pepper.
  2. Cover with foil* and place in the preheated oven, bake for 20 minutes. Remove foil and stir to incorporate the cream cheese.
  3. Continue cooking (with foil removed) for 20-25 additional minutes. Once cream & cream cheese have formed a thickened, creamy sauce and the center of the dish is bubbly, the corn is finished cooking.
  4. Remove the corn from the oven and allow to cool 2-3 minutes before serving.
  5. Serves 8
Notes
  1. *OR - instead of placing the dish in the oven, make it ahead and cover it. Then refrigerate it until 45 minutes before serving. Bake as directed, but add an extra 10 minutes to the baking time.
beta
calories
249
fat
15g
protein
5g
carbs
28g
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Food for a Year: https://foodforayear.com/



8 thoughts on “Spicy Mexican Creamed Corn”

  • Thanks so much for the quick response! Can’t wait to try it…if I assemble the day before for baking the next day do I still start with frozen corn?

  • Happy New year… I’m making this for a church potluck Sunday.. do I thaw the corn first before mixing up and baking? Thanks so much ?

    • Hi Maia! Happy Nee Year to you too, so glad you are trying this recipe! I do not thaw the corn first, I just add it to the other ingredients when frozen and place it directly in the oven. Thank for asking and giving me the chance to clarify that part!

        • Yes – still start with frozen corn even if you are assembling it a day ahead. It may thaw slightly in the fridge overnight so you may need to reduce the cooking time by just a bit, maybe 5 minutes. When it’s bubbly and hot throughout you know it’s finished!

In true show & tell form: "I am open for questions & comments"


 
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