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creamy corn recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This creamy corn recipe is a comforting, family-friendly side dish with a rich, velvety texture and sweet corn aroma. It’s an easy and versatile recipe perfect for weeknights or special gatherings.
Ingredients
- 2 medium poblano peppers
- 32 oz frozen corn kernels, thawed (or 6–8 ears fresh)
- 2 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- 0.5 cup heavy cream
- 1 tsp smoked paprika
- 0.5 tsp fine sea salt
- 0.25 tsp black pepper
- 1 large lime, zested and juiced
- 0.25 cup pepitas, toasted
- 0.25 cup packed fresh cilantro leaves, chopped
Instructions
- Roast Poblanos: Preheat your broiler to high. Place two medium poblano peppers on a baking sheet. Broil, turning occasionally, until their skins are visibly blistered and charred on all sides, about 8-12 minutes. Transfer them to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 10 minutes to loosen the skins. Once cool enough to handle, peel, core, and deseed the peppers, then dice the roasted flesh into small pieces.
- Toast Pepitas: While peppers cool, heat a dry small skillet over medium heat. Add 0.25 cup (30g) pepitas and toast, stirring frequently, until they become fragrant and are lightly golden, about 3-5 minutes. Immediately remove from heat and set aside to cool; this prevents burning.
- Saute Aromatics: In a large skillet or Dutch oven, melt 2 tablespoons (30g) unsalted butter over medium heat. Add the diced yellow onion and cook, stirring occasionally, until it softens and turns translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until you smell its inviting fragrance.
- Cook Corn: Stir in the 32 oz (900g) thawed corn kernels. Cook for about 5 minutes, stirring occasionally, until the corn is heated through and appears slightly tender-crisp.
- Build Creaminess: Add the softened 4 oz (120g) cream cheese, 0.5 cup (120mL) heavy cream, 1 tsp (5mL) smoked paprika, 0.5 tsp (3mL) fine sea salt, and 0.25 tsp (1mL) black pepper to the skillet. Stir continuously until the cream cheese is fully melted and smoothly incorporated, and the mixture begins to visibly thicken, typically taking 3-5 minutes. Reduce heat to low once thickened.
- Finish Flavors: Fold in the diced roasted poblano peppers, the zest from one large lime, and its juice. Stir gently to combine these fresh elements. Taste and adjust seasoning with additional salt and pepper if needed to hit your perfect flavor balance.
- Serve & Garnish: Spoon the creamy corn into a shallow serving bowl, creating a gentle swirl. Sprinkle the toasted pepitas generously over the top, then scatter fresh chopped cilantro leaves for a vibrant color pop and fresh aroma. Serve this delicious creamy corn recipe warm.
Notes
This creamy corn recipe is best served warm. For a dairy-free version, use vegan butter, plant-based cream cheese, and plant-based heavy cream. Store leftovers refrigerated in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop, Broiling
- Cuisine: Southwestern
Nutrition
- Serving Size: 0.75 cup (180 g)
- Calories: 300 calories
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 50 mg
Keywords: easy side dish, creamy corn, family dinner, weeknight meal, poblano, lime, cilantro, comfort food, quick recipe, Southwestern
