Mexican Creamed Corn Recipes
MEXICAN STREET CORN ELOTE CREAMED CORN
Mexican Street Corn Elote Creamed Corn is a simple homemade creamed corn recipe perfect for a Mexican, BBQ or Southern soul food meal. Corn is cooked with jalapeno, chili powder, lime, milk, and butter for a simple side dish. #creamedcorn #elote #mexicanstreetcorn
Provided by Kim
Categories Side Dish
Time 20m
Number Of Ingredients 12
Steps:
- Dice the jalapeno peppers. Remove the seeds and white ribs inside if desired for less heat.
- In a medium saucepan over medium heat, combine the corn, diced jalapeno, heavy cream, milk, butter, sugar, cornstarch, chili powder, and salt.
- Stir and bring to a simmer over medium heat and cook until the sauce thickens, approximately 15 minutes. Remove from heat.
- Add in the juice of the lime and mozzarella cheese and stir to melt the cheese. Season to taste with additional salt, chili powder, lime, or cheese as desired.
- Top with the cotija cheese and serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 23 g, Protein 7 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 69 mg, Sodium 743 mg, Fiber 2 g, Sugar 9 g
CREAMY MEXICAN CORN ON THE SKILLET
This is like Mexican street corn on the cob but easier to eat and whip up and it serves as a great side for any Mexican entree or with potatoes and eggs for breakfast.Trader Joe's sells delicious pre-roasted corn in their frozen aisle
Provided by sofie-a-toast
Categories Cheese
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients in a skillet with 1-2 T water. Stir until cream cheese is dispersed throughout and corn is hot.
CROCK POT MEXICAN CREAMED CORN
Make and share this Crock Pot Mexican Creamed Corn recipe from Food.com.
Provided by Vicki in AZ
Categories Corn
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk all, except corn and chilies, together. Add corn and chilies, cover and cook 2-3 hours on low. Stir occasionally.
Nutrition Facts : Calories 245.9, Fat 10.4, SaturatedFat 6.1, Cholesterol 28.7, Sodium 1294, Carbohydrate 33, Fiber 3.3, Sugar 2.3, Protein 9.8
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- Add the butter to a preheated 12” skillet. Once melted, stir in the garlic and jalapeño and cook 2 minutes until softened.
- Sprinkle the flour on top and stir in, cooking the mixture another minute. Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Add in the corn.
- Stir in the sugar, cumin, paprika, and chili powder. Season with salt and pepper. Let the mixture come to a low simmer and cook, stirring often, until thickened and the corn is tender and cooked through.
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