Mexican Street Corn Creamed Corn is a simple fast and easy Mexican side dish recipe. Gluten free made with corn, cheeses, spices, and peppers to resemble the popular Mexican street food elote. Inspired by Southern recipes and perfect for a holiday like Thanksgiving.
Dice the jalapeno peppers. Remove the seeds and white ribs inside if desired for less heat.
2 jalapeno peppers
In a medium saucepan over medium heat, combine the corn, diced jalapeno, heavy cream, milk, butter, sugar, cornstarch, chili powder, and salt.
1 pound corn kernels, 3/4 cup heavy cream, 3/4 cup whole milk, 2 Tablespoons unsalted butter, 2 Tablespoons sugar, 1 Tablespoon cornstarch, 1 teaspoon chili powder, 1 teaspoon salt, 2 jalapeno peppers
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.
1 lime, 1/2 cup mozzarella cheese
Top with the cotija cheese and serve warm.
1/3 cup cotija cheese
Notes
You can use a thinner milk such as 2% in place of whole milk, but use less as it is thinner or add more cornstarch.This is a mild heat recipe. For a spicy dish, add more jalapeno, ground red pepper, or hot sauce.Frozen corn is perfect here and you can throw it in the pot still frozen, it will just take a few extra minutes to warm up!