Southwest Creamed Corn

Dive into Southwest Creamed Corn – Earthy poblanos, tangy cotija cheese, and a splash of lime juice bring bold flavors to this creamy, irresistible side dish. Simple to make and quick to disappear, this is the most-requested side dish in our house for a reason. If you love the flavors of Mexican street corn, you need to make this!

Creamed corn is one of those dishes that pairs with anything from tacos and smoked meats, to sandwiches and more. Combining the classic recipe with flavors of the Southwest is a natural progression, and kicks up the flavors in a big way.

By infusing the creamy comfort of traditional creamed corn with the bold, earthy flavors of Mexican street corn (elotes), you get a dish that’s both familiar and exciting. The sautéed poblanos and garlic add depth and contrast to the sweetness of the corn, while the cotija cheese and lime juice provide a tangy, refreshing finish.

This particular Southwest creamed corn recipe comes straight from my cookbook, Chiles and Smoke! Hope you enjoy, it’s a favorite of ours. Try pairing it with Hatch Chile Smoked Shrimp, or a juicy Smoked Rack of Pork.

Key Ingredients

• Corn: Fresh summer corn is ideal, but frozen works well too. Just ensure it’s completely thawed.
• Poblano Chiles: These provide an earthy, mild heat that complements the sweetness of the corn.
• Crumbly Cheese: A crumbly, salty Mexican cheese that adds a wonderful tanginess such as cotija or queso fresco.
• Heavy Cream: Creates the luscious, creamy texture of the dish.
• Garlic: Fresh works best, but garlic powder will do in a pinch.
• Chile Powder: Use a high-quality blend or our own Sedona Sand All-Purpose Seasoning.
• Lime Juice: Adds brightness and balances the richness of the cream.

Variations For Flavor

Kick it up with more heat, or add some char. We’ve tested this creamed corn recipe so many times, it’s easy to adapt and customize:

• Grilled Corn and Poblanos: For an extra layer of smoky flavor, grill the corn and poblanos before adding them to the dish.
• Spicy Kick: Add diced jalapeños instead of the poblanos, or even add a dash of cayenne pepper.
• Cheese Swap: If you can’t find cotija, feta or freshly grated Parmesan can be used as substitutes.
• Vegan-friendly: Use coconut cream instead of heavy cream. Honestly, it’s so good, we make it this way on occasion just because.

How to Make Southwest Creamed Corn

This Southwest creamed corn can be prepared within about 30 minutes, made ahead, or can be held warm for hours. It’s very flexible so have fun with it.

1. Prepare the fresh corn, if using. Using a small paring knife, carefully slice off the corn kernels into a large bowl. Using the back of the knife, scrape off any juices from the cob.
   If using frozen corn, make sure it’s completely thawed before cooking. The cold temperatures can slow the process or cause the cream to clump.

2. Create a roux. Heat a saucepan to medium heat. Add in the butter and flour, whisking to cook out the raw flavor of the flour. After about 2 minutes, add in the garlic and poblano chiles, stirring for about 2 minutes.

3. Add in the corn kernels, salt, pepper, paprika, and sugar. Cook and stir for another 3–4 minutes until the corn is completely coated.
4. Slowly cook to finish. Add in the heavy cream and cook for another 10–15 minutes on low until it has thickened and the corn is cooked through. Do not let the cream boil, keep it to a very low simmer.

5. Remove the pan from the heat. Stir in 1/2 cup of the cotija cheese and a squeeze of lime juice. Taste to season and adjust as needed.
6. Add the toppings. Garnish with more cheese, dust with paprika or seasoning, and serve!

The Southwest creamed corn is best served warm if you’re serving it as a side dish… however, it’s fantastic as a topping for tacos as well! Don’t be afraid to serve a chilled version of it on top of Tacos Dorados or Carne Asada.

Important Tips

• Stir Frequently: When adding the cream, make sure to stir frequently to prevent it from sticking to the pan or burning.
• Adjust Seasoning: Always taste and adjust the seasoning before serving. The sweetness of the corn can vary, so you may need more or less salt and sugar.
• Serving Temperature: This dish is best served warm, but it can also be enjoyed at room temperature.
• Prepare Ahead: The Southwest creamed corn can be held in a crockpot for hours on the low setting if you’re bringing to a party, or if you’re preparing it ahead of time.

More Side Dishes to Try

• Blue Cheese Coleslaw
• Grilled Zucchini Squash Skewers
• Fried Pickle Dip with Jalapenos
• Spicy Tennessee Onions
• Creamy Pinto Bean Dip
• Smoked Jalapeno Poppers

Frequently Asked Questions