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

8 Comments

  1. Maia Everhart says:

    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?

  2. Maia Everhart says:

    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 😀

    • Emily says:

      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!

        • Emily says:

          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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