Food & Cooking Recipes Breakfast & Brunch Recipes Southwestern Creamed Corn Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 1, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 20 mins Servings: 4 This creamed corn gets its Southwestern flavor from cilantro and a jalapeno chile. Ingredients 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 Directions 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. Transfer 1 cup corn and 1/2 cup liquid to a food processor. Blend until almost smooth; return to saucepan. 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. Rate it Print