Spicy Creamed Corn

Green Chili Cilantro Creamed Corn

Spicy, creamy, amazing.  These are the three words I use to describe, what our family refers to as, “Mexican Hot Corn”, I re-named the dish after these words and now call it “Spicy Creamed Corn” although when I return home, it’s still known as our families famous Hot Corn!

Spicy Creamed Corn Recipe

I most recently served this dish to complete my Fiesta of Spicy Eggplant Stuffed Peppers, Pappas Mexicanos and Mexican Meatloaf.

Spicy Creamed Corn Ingredients

Ingredients

  • 2 (11 oz) cans white shoepeg corn (drained)
  • 1/4 cup butter
  • 4 oz cream cheese
  • 1 tsp black pepper
  • 1/2 tsp cumin
  • 1 tbsp fresh cilantro (chopped)
  • 4 oz can chopped green chilies
  • 1/2 jalapeño (chopped)

Preheat the oven to 350°.

In an oven safe skillet or braiser, melt the butter and cream cheese over medium heat on the stove. Once melted add the drained corn and combine well.

Add the black pepper, cumin, chilies, cilantro and jalapeños.

Spicy Creamed Corn Recipe

Cook for 5 minutes on the stove, then place in the oven.

Bake for 20-25 minutes.

Spicy Creamed Corn

This recipe is a hit every time I make it! It goes great with Burgers or BBQ Chicken as well as Mexican food!

Mexican Creamed Corn

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Mexican Hot Corn

Prep Time: 10 minutes

Cook Time: 25 minutes

Serving Size: 4-6

Mexican Hot Corn

Ingredients

  • 2 (11 oz) cans white shoepeg corn (drained)
  • 1/4 cup butter
  • 4 oz cream cheese
  • 1 tsp black pepper
  • 1/2 tsp cumin
  • 1 tbsp fresh cilantro (chopped)
  • 4 oz can chopped green chilies
  • 1/2 jalapeño (chopped)

Instructions

  1. Preheat the oven to 350°.
  2. In an oven safe skillet or braiser, melt the butter and cream cheese over medium heat on the stove. Once melted add the drained corn and combine well.
  3. Add the black pepper, cumin, chilies, cilantro and jalapeños.
  4. Cook for 5 minutes on the stove, then place in the oven.
  5. Bake for 20-25 minutes.
http://littleleopardbook.com/2012/07/26/whats-for-a-side-mexican-hot-corn/