Tex Mex Creamed Corn


My hubby claims he does NOT like corn.  However, he has no problem whatsoever shoveling in the majority of this dish in one sitting.  I personally love corn, it takes very little effort to bring out the natural sweetness of this crispy fruit.  Frustrated with my husband’s distaste for this wonderful yellow delight, I threw together my own quick version of creamed corn with a touch of heat.  It was a success and has become a frequently requested side dish in my kitchen.  It’s a very basic recipe that can be thrown together in a hurry without tasting like it was thrown together.  Enjoy!


-2   8 oz cans of sweet golden corn

-1/2 diced small yellow onion

-1/2 diced red bell pepper (green will work but red is sweeter and marries well with the sweetness of the corn)

-1 clove garlic

-4 slices of can or jarred jalapenos, chopped (yes that’s right 4 slices, NOT 4 whole jalapenos)

-5 tbs of unsalted butter, margarine, or Country Crock Light Vegetable Spread

-salt and pepper to taste



In a pot sauté the onion with the butter on medium heat.

In a food processor, puree 1 can of corn, garlic, red bell pepper, and jalapenos.

Stir in the pureed mixture to the onions and add the other can of corn.

Place lid on the pot and simmer on medium heat for 10 minutes or until corn is tender.

Salt and pepper to taste.  (I find it perfectly wonderful without salt)


Notes*  This is one of those dishes that tastes even better the next day because the flavors are more blended.  Also if you want the traditional tastes of creamed corn just omit the bell pepper and jalapenos! 🙂




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