Mexican Creamed Corn

You may or may not know, but my wife and I became addicted to a creamed corn recipe that I made not too long ago. It was so good that I could not stop thinking about it for a few days! The creamed corn had everything you would want in a great cream corn, and trust me, it was nothing like a canned cream corn that you would pick up from the store. Then I got to thinking about one of my favorite summer time corn recipes, and that is Mexican corn. Could I try to play one over on my wife and get away with making a Mexican style creamed corn?

Sure enough, I did.

Mexican Style Creamed Corn Recipe

One thing I love about Mexican corn is not only how simple it is, but more importantly the creaminess from the mayonnaise, and the subtle heat from the chili powder. I think I am drooling just thinking about the corn. So I decided to take some of the basics of what I did for the creamed corn and turn it into the flavors I loved so much from Mexican corn, and boy am I glad I did.

Lets get started.

  • 3 whole ears of corn, husked, and grilled until nicely charred
  • 2 tbsp unsalted butter
  • 1/2 cup of cream
  • 1 tsp granulated sugar
  • 1 tbsp mayonnaise
  • 1/2 tsp salt, more to taste
  • 1/2 tsp chili powder
  • 1/4 cup of cotija cheese, or substitute parmesan cheese
  • 2 tbsp fresh cilantro
  • 1 lime, cut into wedges

Begin by grilling your corn. Remove the husks, and wash the corn with cold water. Place on a grill, cooking on all sides until nice and charred, but not overly burnt.

Once the corn is cooked, remove them from the grill and let them cool to room temperature.

When they are cooled, take each cob, standing it upright, and run a knife down the the side of the cob cutting off the kernels, cutting as close to the cob as possible. Do this on a baking sheet as the cobs like to fly around a bit. Save the cobs as we are going to save those for a bit more flavor.

Mexican Style Creamed Corn Recipe

Once you have all of the corn cut off the cob, bring a small pot to medium to low heat on the stove. Add the cream and the cobs. If you have to break the cob in half, do that. Let the cobs cook in the cream for about 15 minutes.

Remove the cobs with some tongs, but before doing so, take the back of a knife and run it down the cob, getting as much of the flavor out of the cob, and any remaining cream that got into it.

Once all of the cobs have been removed, add in the butter, corn, sugar, salt, chili powder, and mayonnaise. Give a good stir, and cook until the corn has been heated through. This will only take a few minutes.

Next add in the cotija cheese. Stir, and get ready to eat.

When you are ready to serve, plate in a small bowl, top with some chopped cilantro, a lime wedge, and some additional cotija cheese.

Talk about a creamed corn that rocks in flavor! Try this if you are looking for the best of both worlds. Enjoy.

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3 thoughts on “Mexican Creamed Corn

  1. I used to make a clear corn chowder at a restaurant in Manhattan. It was vegan and we used to boil the corn cobs as if they were bones to make the broth. They have a lot of flavor!

  2. To differentiate this wonderful recipe from traditional creamed corn, I refer to as Mexican Creamy Corn. A small point but what a great flavor! I served it with pan seared red snapper. Amazing combo!

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