Southwest Creamed Corn Recipe

Name: Southwest Creamed Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole Medium Ears Of Corn (I Used Frozen); 1/2 cups Water; 1 can (10 Oz) Rotel Tomato And Green Chilies (mild), Undrained; 3/4 cups Crema Mexicana (Mexican Sour Cream - I Used Cacique); 1 Tablespoon Your Favorite Hot Sauce (I Used Tapatio); 2 Tablespoons Butter, Unsalted; 2 teaspoons Garlic Salt; 1/2 teaspoons Ground Cumin; 1/2 teaspoons Chili Powder; Grated Cotija Cheese

Servings: persons

8 whole Medium Ears Of Corn (I Used Frozen)
1/2 cups Water
1 can (10 Oz) Rotel Tomato And Green Chilies (mild), Undrained
3/4 cups Crema Mexicana (Mexican Sour Cream - I Used Cacique)
1 Tablespoon Your Favorite Hot Sauce (I Used Tapatio)
2 Tablespoons Butter, Unsalted
2 teaspoons Garlic Salt
1/2 teaspoons Ground Cumin
1/2 teaspoons Chili Powder
Grated Cotija Cheese

1
Start your grill and prepare for indirect cooking at medium-high heat (400-450u00b0F).
2
Roast the corn on the hot grill, turning occasionally, until some of the kernels start to brown and char.
3
Note: If you're using frozen corn, either partially thaw it, or expect additional cooking time.
4
Remove the ears to a platter, tent with foil and let rest about ten minutes.
5
Carefully cut the kernels off of each ear of corn and put them in a large sauce pan.
6
Using the back of your knife, scrape the remaining bits of corn from each cob and add it to the sauce pan.
7
Add the water and Rotel to the pan and bring to a simmer over medium heat.
8
Add the remaining ingredients (except the grated Cojita cheese) to the pan and stir to combine.
9
Cover the pan, reduce the heat to medium-low and simmer 20 minutes, stirring occasionally.
10
Remove from the heat, uncover and let sit ten minutes, stirring occasionally.
11
Serve topped with grated Cotija cheese.
12
Enjoy!

246

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 10 ingredients. The key ingredients include: 8 whole Medium Ears Of Corn (I Used Frozen), 1/2 cups Water, 1 can (10 Oz) Rotel Tomato And Green Chilies (mild), Undrained, 3/4 cups Crema Mexicana (Mexican Sour Cream - I Used Cacique), and more.

Yes, Southwest Creamed Corn falls under the Soups & Stews 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.

Southwest Creamed Corn

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