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Spicy Creamed Corn

  • Prep 5 min
  • Total 30 min
  • Ingredients 6
  • Servings 5

Ingredients

1
stick butter
2
jalapeños, finely diced
8
ozs cream cheese at room temperature
1/2
cup sour cream
16
ozs frozen corn
Salt and pepper, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Mix the corn frequently with a rubber utensil to keep it from sticking.

Have you ever driven through the state of Texas? If so, then you know it takes a long time to get from one place to the other. Besides the big cities, there's not much here but a whole lot of dessert. I remember dozing off in my uncle and aunt's van when we left El Paso. I woke up ten hours later only to find that we were still not even halfway there! I awoke to a furious hunger, but all we were passing was a string of fast food joints. Don't get me wrong, I love me some fast food as much as the next guy, but not always. And not at that particular moment. Because we were in a hurry, I begged my uncle to stop by any sort of BBQ place to get a decent bite to eat. After a little prodding, he said he knew of a place just outside Johnson City, a couple of hours from where we were. When we got there I was so famished, I ordered six things off the menu just for myself. Three of them were side dishes, including creamed corn. It was the standout dish of my whole meal and I remember thinking to myself to try and remember all the nuances of the flavor so I could make it once I got home. I've been preparing creamed corn ever since, and it has come a long way. Here's a very quick and easy way I've mastered this delectable side dish… and because I'm a Latin girl, I've added a little spicy toquecito to the recipe!

Directions

  • 1 Melt the butter in a medium-sized pot over medium-low heat.
  • 2 Add the jalapeños and sauté in the butter for 5 minutes.
  • 3 Add the cream cheese and sour cream, and mix until the cream cheese is completely melted and smooth.
  • 4 Add the corn and reduce the heat to low. Let the corn simmer in the creamy mixture for 15 minutes.
  • 5 Add salt and pepper to taste.
  • 6 Remove from flame and serve.
  • 7 Enjoy!

Have you ever driven through the state of Texas? If so, then you know it takes a long time to get from one place to the other. Besides the big cities, there's not much here but a whole lot of dessert. I remember dozing off in my uncle and aunt's van when we left El Paso. I woke up ten hours later only to find that we were still not even halfway there! I awoke to a furious hunger, but all we were passing was a string of fast food joints. Don't get me wrong, I love me some fast food as much as the next guy, but not always. And not at that particular moment. Because we were in a hurry, I begged my uncle to stop by any sort of BBQ place to get a decent bite to eat. After a little prodding, he said he knew of a place just outside Johnson City, a couple of hours from where we were. When we got there I was so famished, I ordered six things off the menu just for myself. Three of them were side dishes, including creamed corn. It was the standout dish of my whole meal and I remember thinking to myself to try and remember all the nuances of the flavor so I could make it once I got home. I've been preparing creamed corn ever since, and it has come a long way. Here's a very quick and easy way I've mastered this delectable side dish… and because I'm a Latin girl, I've added a little spicy toquecito to the recipe!

Rate and Comment

Nicole Presley Nicole Presley
September 28, 2015

Have you ever driven through the state of Texas? If so, then you know it takes a long time to get from one place to the other. Besides the big cities, there's not much here but a whole lot of dessert. I remember dozing off in my uncle and aunt's van when we left El Paso. I woke up ten hours later only to find that we were still not even halfway there! I awoke to a furious hunger, but all we were passing was a string of fast food joints. Don't get me wrong, I love me some fast food as much as the next guy, but not always. And not at that particular moment. Because we were in a hurry, I begged my uncle to stop by any sort of BBQ place to get a decent bite to eat. After a little prodding, he said he knew of a place just outside Johnson City, a couple of hours from where we were. When we got there I was so famished, I ordered six things off the menu just for myself. Three of them were side dishes, including creamed corn. It was the standout dish of my whole meal and I remember thinking to myself to try and remember all the nuances of the flavor so I could make it once I got home. I've been preparing creamed corn ever since, and it has come a long way. Here's a very quick and easy way I've mastered this delectable side dish… and because I'm a Latin girl, I've added a little spicy toquecito to the recipe!