Spicy, creamy, amazing. These are the three words I use to describe, what our family refers to as, “Mexican Hot Corn”, I re-named the dish after these words and now call it “Spicy Creamed Corn” although when I return home, it’s still known as our families famous Hot Corn!
- 2 (11 oz) cans white shoepeg corn (drained)
- 1/4 cup butter
- 4 oz cream cheese
- 1 tsp black pepper
- 1/2 tsp cumin
- 1 tbsp fresh cilantro (chopped)
- 4 oz can chopped green chilies
- 1/2 jalapeño (chopped)
Preheat the oven to 350°.
In an oven safe skillet or braiser, melt the butter and cream cheese over medium heat on the stove. Once melted add the drained corn and combine well.
Add the black pepper, cumin, chilies, cilantro and jalapeños.
Cook for 5 minutes on the stove, then place in the oven.
Bake for 20-25 minutes.
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.