The BEST Mexican Street Creamed Corn I’ve Ever Made!

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar tangy flavor, while parmesan is more widely available.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper offers sweetness without heat, while banana pepper is milder.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika maintains the color without the smokiness.

Cut the bottom and top off the shallot and peel the skin off to expose the inside.

Finely chop the shallot into small pieces.

Mince a couple of cloves of garlic finely.

Heat a pan over medium-high heat and add a little bit of oil.

Add half the corn to the pan and spread it out to allow it to char without stirring for about 2-3 minutes.

Check for charring on the corn, then give it a light mix and spread it out again.

Add the remaining corn to the pan and cook for another 2 minutes until thawed and cooked.

Turn the heat down to medium and add the chopped shallots, cooking for a minute or two until softened.

Add the minced garlic and cook for about 30 seconds to a minute until fragrant, being careful not to burn it.

Add butter to the pan and mix until melted into the corn mixture.

Stir in smoked paprika, chili powder, and a pinch of salt, cooking for another minute or two to bloom the spices.

Add about a cup of half and half and a little honey, letting it cook for a few minutes to reduce the liquid.

Make a cornstarch slurry with a tablespoon of cornstarch and a splash of half and half, mixing until dissolved.

Check the sauce consistency; it should hold when dragging a spatula through it.

Add the cornstarch slurry to the pan and mix in to thicken the sauce.

Add a couple ounces of cream cheese and whisk to incorporate until smooth.

Reduce heat to low and take a couple spoonfuls of the mixture to blend in a jar with a splash of half and half using an immersion blender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens