Spicy Creamed Corn
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This spicy creamed corn recipe combines Mexican spices, green chilies, cumin and cilantro with corn, cream cheese and butter for a spicy, creamy side dish.
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 and now call it “Spicy Creamed Corn” although when I return home, it’s still known as our families famous Hot Corn!
I most recently served this dish to complete my Fiesta of Spicy Eggplant Stuffed Peppers, Pappas Mexicanos and Mexican Meatloaf.
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°F.
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.
Cook for 5 minutes on the stove, then place in the oven.
Bake for 20-25 minutes.
This recipe is a hit every time I make it! It goes great with Burgers or BBQ Chicken, as well as Mexican food.
It’s also a hit at the holidays, the perfect spiced up corn dish for Thanksgiving or Friendsgiving!
Mexican Hot Corn
Ingredients
- 1/4 cup butter
- 4 oz cream cheese
- 22 oz white shoepeg corn, drained
- 1 tsp black pepper
- 1/2 tsp cumin
- 1 tbsp fresh cilantro, chopped
- 4 oz can chopped green chilies
- 1/2 jalapeño, chopped
Instructions
- Preheat the oven to 350°F.
- In an oven safe skillet, 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.
- Cook for 5 minutes on the stove, then place in the oven.
- Bake for 20-25 minutes.
Nutrition Facts
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15 Comments on “Spicy Creamed Corn”
Can you reheat in a microwave?
I’ve reheated leftovers of this dish in the microwave and they were delicious!
I tried to use a combination of frozen and fresh corn cut from the cob, and although it was tasty, it came out cold. So my adaptation just took longer than expected. (I also decided to use red bell pepper instead of green chilis and half cumin/half chili powder.) Thanks for the great recipe.
Hi Erin! I’m glad you made it work with your own adaptation! Thanks so much for sharing 🙂
I love Ted’s corn. I asked the server and she gave me the recipe. I was shocked, but she did. The only thing I see different is theirs does not have cumin in it…according to the server that shared it with me.
That’s awesome! Thanks so much for sharing Angie 🙂
This looks so delicious and fresh. Nothing like a little bit of creamed corn with a kick of spiciness.
Thanks Nik! It’s a family favorite at our house! Hope you love it too 🙂
Is this a Ted’s recipe? We just love their corn and I was looking for a recipe!
This is my attempt at re-creating Ted’s corn con crema recipe!I’d say it’s pretty dang close 🙂
Oooh . . . my mouth is watering. Scrumptious!!