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Spicy Creamed Corn

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  • Prep 5 min
  • Total 30 min
  • Ingredients 6
  • Servings 5
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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!
by Nicole Presley
Updated Sep 28, 2015
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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

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!

Expert Tips

  • tip 1
    Mix the corn frequently with a rubber utensil to keep it from sticking.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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!
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