New Mexico Creamed Corn Recipe

Name: New Mexico Creamed Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 yellow onion, diced; 1 red pepper, diced; 12 jalapeno, minced; 2 tablespoons butter; ½ teaspoon kosher salt; ¼ teaspoon cumin; 2 (16 ounce) bags frozen corn, thawed; 1 tablespoon sugar; 2 tablespoons flour; 1 ½ cups heavy cream; fresh ground black pepper

Servings: persons

1 yellow onion, diced
1 red pepper, diced
12 jalapeno, minced
2 tablespoons butter
½ teaspoon kosher salt
¼ teaspoon cumin
2 (16 ounce) bags frozen corn, thawed
1 tablespoon sugar
2 tablespoons flour
1 ½ cups heavy cream
fresh ground black pepper

1
Heat butter in a saucepan over medium high heat; add onion, red pepper, jalapeno, cumin and salt to the pan and cook until the vegetables are tender.
2
Add the corn to the saucepan and cook over medium high until the juice from the corn has thickened.
3
Add sugar and flour to the corn mixture, using a whisk to combine well.
4
Add the heavy cream and cook until the corn has softened, about 3 minutes.
5
Season with freshly ground black pepper.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 yellow onion, diced, 1 red pepper, diced, 12 jalapeno, minced, 2 tablespoons butter, and more.

Yes, New Mexico Creamed Corn falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

New Mexico Creamed Corn

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