Creamy Mexican Corn
Creamy Mexican Corn
Ingredients
- 1/2 cup unsalted butter, (1 stick)
- 1/2 cup yellow onion, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup orange bell pepper, diced
- 2 cans canned corn, 15-ounce each, drained (or 3 cups frozen corn)
- 16 ounces cream cheese, 2 blocks, cut into 1-inch cubes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon crushed red pepper, or to taste
Instructions
- 1
Melt the butter in a large skillet or pot over medium heat.
⏱️ 2 min
- 2
Add the diced yellow onion, red bell pepper, green bell pepper, yellow bell pepper, and orange bell pepper to the melted butter. Sauté until the vegetables are softened, about 8-10 minutes. (Optional: For a spicier kick, add 1 diced jalapeño pepper along with the bell peppers).
⏱️ 10 min
- 3
Stir in the drained canned corn (or frozen corn, if using) into the skillet with the sautéed vegetables.
⏱️ 1 min
- 4
Season the mixture with salt, freshly ground black pepper, and crushed red pepper. Stir to combine.
⏱️ 1 min
- 5
Add the cubed cream cheese to the corn mixture. Reduce the heat to low.
⏱️ 1 min
- 6
Stir continuously with a wooden spoon until the cream cheese is fully melted and smoothly incorporated into the corn mixture, creating a creamy consistency. This will take about 5-7 minutes.
⏱️ 7 min
- 7
Taste and adjust seasonings as needed. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mexican Corn
- 1/2 cup unsalted butter, (1 stick)
- 1/2 cup yellow onion, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup orange bell pepper, diced
- 2 cans canned corn, 15-ounce each, drained (or 3 cups frozen corn)
- 16 ounces cream cheese, 2 blocks, cut into 1-inch cubes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon crushed red pepper, or to taste
Instructions
- 1
Melt the butter in a large skillet or pot over medium heat.
⏱️ 2 min - 2
Add the diced yellow onion, red bell pepper, green bell pepper, yellow bell pepper, and orange bell pepper to the melted butter. Sauté until the vegetables are softened, about 8-10 minutes. (Optional: For a spicier kick, add 1 diced jalapeño pepper along with the bell peppers).
⏱️ 10 min - 3
Stir in the drained canned corn (or frozen corn, if using) into the skillet with the sautéed vegetables.
⏱️ 1 min - 4
Season the mixture with salt, freshly ground black pepper, and crushed red pepper. Stir to combine.
⏱️ 1 min - 5
Add the cubed cream cheese to the corn mixture. Reduce the heat to low.
⏱️ 1 min - 6
Stir continuously with a wooden spoon until the cream cheese is fully melted and smoothly incorporated into the corn mixture, creating a creamy consistency. This will take about 5-7 minutes.
⏱️ 7 min - 7
Taste and adjust seasonings as needed. Serve hot.
⏱️ 1 min