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Southwestern Creamed Corn

This creamed corn gets its Southwestern flavor from cilantro and a jalapeno chile.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2004


  • 2 packages (10 ounces each) frozen corn kernels
  • 1 cup milk
  • 1 cup corn
  • 1 finely chopped jalapeno chile
  • 2 tablespoons sugar
  • coarse salt and ground pepper
  • 2 tablespoons chopped fresh cilantro


  1. In a medium saucepan, combine frozen corn kernels with milk. Cover; cook over medium-high heat, breaking up corn occasionally, until kernels separate, 5 to 7 minutes.

  2. Transfer 1 cup corn and 1/2 cup liquid to a food processor. Blend until almost smooth; return to saucepan.

  3. Add jalapeno chile (seeds and ribs removed for less heat, if desired) and sugar; season with coarse salt and ground pepper. Simmer over medium-low heat until corn is tender, 4 to 6 minutes. Stir in 2 tablespoons chopped fresh cilantro.

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