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.
Ingredients
- 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
Instructions
- 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.
When you list “Lime” as an ingredient, do you mean lime juice, or lime zest, or both?
Hi Elizabeth,
Just the lime juice, but no harm in adding the zest as well if you want it extra lime-y!
Lately, I can not eat enough corn so this recipe is a saving grace! I love this recipe because I usually cook tacos/burritos at least once a week and can easily add this in as a side. I did use a touch more chili powder and extra cheese because they are two of my fav. ingredients and it turned out great. Delicious recipe- thank you!
Thank you, Natalie! It is a great time of year for corn and I am glad you have found so many uses for it!
Could this be made the night before and reheated the next day to be served?
Hi Amber,
Absolutely! You might need to add a little water or milk to think it back out a little.
Do I chop the 2 jalapeno peppers for this?
Yes! I will edit that! Remove seeds and white ribs for less heat if desired.
I’m a big fan of street corn too! Looking forward to trying this new version!
Love Mexican flavors and this looks amazingly delicious. Thanks for the recipe.
I can never get enough Mexican recipes! I can’t wait to try your Mexican Street Corn! Thank you for sharing!
I love the bit of spice from the jalapenos and chili powder! Such a delicious side!
This corn salad is perfect. The richness of the cream with the corn and lime is amazing.