This Mexican Street Corn Creamed Corn is a creamy corn side dish perfect with Mexican or BBQ.
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I have fallen in love with Mexican Street Corn, called Elote, and have been making so many recipes with the same flavors. Elote is traditionally a roasted corn cob slathered in mayonnaise with chili powder, lime, and cilantro. It is a magically, simple food full of fresh flavors and I just love it! Find more Mexican Street Corn recipes here!
To turn Elote into a creamed corn, I used those same flavors with a simple creamed corn recipe. Homemade creamed corn is so simple and fast to make, and holds very well if you want to make it in advance. I love to serve up different creamed corns with BBQ and grilling recipes. Find more creamed corn recipes here!
To make Elote Creamed Corn, combine everything except the cheese, lime and cilantro in a pot. Bring it to a simmer and let it cook to thicken for 15 minutes. Then remove it from the heat and add the mozzarella cheese, lime, and cilantro. Season it to taste at this point with salt, lime, and chili powder. If desired, crumble cotija cheese on top (the classic elote cheese!) and serve warm. Use more chili powder, jalapeno, ground red pepper, or hot sauce to make it spicier. Frozen corn works beautifully in this Mexican Street Corn Creamed Corn. There is no need to defrost the corn, just add the pound bag of corn to the pan cold.
- 1 pound corn kernels (approximately 4 cups)
- 2 jalapeno peppers
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 2 Tablespoons unsalted butter
- 2 Tablespoons sugar
- 1 Tablespoon cornstarch (or 2 Tablespoons flour)
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 lime (juice)
- 1/2 cup mozzarella cheese or pepperjack, or Monterey jack
- 1/3 cup cotija cheese for topping
- 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.