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Mexican Cream Corn
Mexican cream corn is about as good as you'll find. Use fresh corn from the farmer's market, and you just won't believe how good this is. Grilling or roasting is best, but in a pinch, you can go with drained canned corn.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 people
Calories: 281 kcal
Course:
Side Dish
Cuisine:
Mexican-American Fusion
Ingredients
- 8 ears corn husks and silk removed
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter
- 1 medium onion chopped
- 2 Jalapeno peppers cored, seeded, and finely diced
- 1 cup heavy cream
- 8 oz cream cheese cut into chunks
- 1 lime juice
- ½ teaspoon chili powder
- ½ teaspoon cumin ground
- 1½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoon queso fresco crumbled, for garnish
- 1 tomato chopped, for garnish
- 2 tablespoon cilantro chopped. for garnish
Instructions
- Turn your grill onto medium-high heat. Toss the ears of corn in the olive oil. Grill the corn, turning occasionally, until lightly charred and fully cooked, 15 to 20 minutes.
- Once the corn is cool enough to handle, use a large knife to cut the kernels from the cob. Set aside.
- Melt the butter in a medium-sized skillet over medium heat. Add the onions and jalapenos and cook, stirring often, until soft and lightly browned, about 8 minutes.
- Add the corn and mix well.
- Stir in the cream cheese, cream, lime juice, chili powder, cumin, salt, and pepper. Simmer for 10 minutes.
- Garnish with crumbled queso fresco, tomatoes, and cilantro. Serve at once.
Cup of Yum
Notes
- The corn can also be roasted in an oven heated to 350 F. Roast for 30 minutes. Allow to cool before removing the kernels.
- In a pinch, use six 15 oz. cans of good-quality corn, drained.
- This recipe is not terribly spicy, however, for low heat, only go with one jalapeno. Be sure to remove the seeds and ribs. Pickled jalapenos are a good option, too.
- The corn can be grilled/roasted and kernels cut from the cob up to 2 days in advance. The entire dish can be made 24 hours in advance of serving. Re-heat on the stove over medium heat until bubbly.
- Leftovers will keep in an air-tight container in the fridge for up to 1 week and freezes beautifully for up to 2 months.
Nutrition Information
Calories
281kcal
(14%)
Carbohydrates
5g
(2%)
Protein
3g
(6%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
570mg
(24%)
Potassium
150mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1154IU
(23%)
Vitamin C
10mg
(11%)
Calcium
79mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 281
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 570mg | 24% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1154IU | 23% |
| Vitamin C | 10mg | 11% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.