mexican cream corn recipe

The Best mexican cream corn recipe

I’ve been making Mexican cream corn for years, and it’s still one of my family’s favorite side dishes. It’s a simple yet flavorful recipe that’s perfect for any occasion, whether it’s a holiday dinner or a weeknight meal.

I love how the sweetness of the corn is balanced by the tanginess of the cream and the spice of the cumin. My kids devour it every time, and I appreciate how easy it is to make ahead of time.

The best part is that it’s also a relatively healthy option compared to some other side dishes. I’ve even served it at potlucks and family gatherings, and everyone always raves about it.

The key to making great Mexican cream corn is using high-quality ingredients, especially the heavy cream and real butter. Don’t be tempted to use low-fat or artificial substitutes – they’ll only compromise the flavor and texture.

And don’t forget to add a sprinkle of cotija cheese on top for an extra burst of flavor! The result is a deliciously creamy and aromatic dish that will have everyone asking for seconds.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Mexican Cream Corn Works

To store leftover Mexican cream corn, let it cool completely then transfer it to an airtight container and keep it in the fridge for up to four days. When you are ready to eat it again, reheat it gently in a skillet over medium low heat, adding a splash of milk or cream to bring back the creamy texture.

You can also serve leftovers cold as a topping for tacos or a salad. This recipe is always a good idea for any occasion because it is quick, versatile, and pleases everyone from kids to adults.

It works well for family gatherings because you can easily double the batch and it pairs with almost any main dish. I make it for potlucks, holiday dinners, and casual weeknights, and it never fails to get compliments.

❓ Frequently Asked Questions About Mexican Cream Corn

1. Can I use frozen or canned corn instead of fresh?

Yes, you can. If using frozen corn, thaw it first and pat it dry to remove excess moisture. Canned corn should be drained and rinsed well. The texture will be slightly softer than fresh, but the flavor will still be good. For the best result, try to char the corn in a hot skillet before adding the cream mixture.

2. What is the best cheese to use in this recipe?

Cotija cheese is traditional. It is a salty, crumbly Mexican cheese that adds a lot of flavor. If you cannot find cotija, you can substitute feta cheese or grated Parmesan. For a milder taste, use queso fresco. Avoid pre-shredded cheeses as they often contain anti-caking agents that prevent smooth melting.

3. How do I make this recipe dairy free or vegan?

To make it dairy free, use a vegan butter or olive oil, and substitute the cream with full fat coconut milk or a dairy free creamer. For the cheese, use a vegan cotija style crumble or nutritional yeast for a cheesy flavor. The taste will be different but still delicious. Add a little extra lime juice to brighten the flavors.

4. Can I add protein to make it a main dish?

Absolutely. Stir in cooked, shredded chicken, crumbled chorizo, or black beans to turn this into a hearty main course. If adding protein, reduce the amount of corn slightly to keep the proportions balanced. Serve it with warm tortillas or over rice for a complete meal.

5. How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in a skillet over medium low heat, stirring occasionally. You can add a splash of milk or cream to restore the creamy texture. Avoid microwaving for too long as it can make the corn rubbery. This dish does not freeze well because the dairy can separate when thawed.