This spicy creamed corn recipe combines Mexican spices, green chilies, cumin and cilantro with corn, cream cheese and butter for a spicy, creamy side dish.

Green Chili Cilantro Creamed Corn

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 and now call it “Spicy Creamed Corn” although when I return home, it’s still known as our families famous Hot Corn!

Spicy Creamed Corn Recipe

I most recently served this dish to complete my Fiesta of Spicy Eggplant Stuffed Peppers, Pappas Mexicanos and Mexican Meatloaf.

Spicy Creamed Corn Ingredients

Ingredients

  • 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°F.

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.

Spicy Creamed Corn Recipe

Cook for 5 minutes on the stove, then place in the oven.

Bake for 20-25 minutes.

Spicy Creamed Corn

This recipe is a hit every time I make it! It goes great with Burgers or BBQ Chicken, as well as Mexican food.

It’s also a hit at the holidays, the perfect spiced up corn dish for Thanksgiving or Friendsgiving!

Mexican Creamed Corn

Green Chili Cilantro Creamed Corn
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5 from 2 votes
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Mexican Hot Corn

This spicy creamed corn recipe combines Mexican spices, green chilies, cumin and cilantro with corn, cream cheese and butter for a spicy, creamy side dish.

Ingredients

  • 1/4 cup butter
  • 4 oz cream cheese
  • 22 oz white shoepeg corn, drained
  • 1 tsp black pepper
  • 1/2 tsp cumin
  • 1 tbsp fresh cilantro, chopped
  • 4 oz can chopped green chilies
  • 1/2 jalapeño, chopped

Instructions

  • Preheat the oven to 350°F.
  • In an oven safe skillet, 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.

Nutrition Facts

Serving 4gCalories 332kcal (17%)Carbohydrates 31g (10%)Protein 5g (10%)Fat 23g (35%)Saturated Fat 13g (65%)Cholesterol 61mg (20%)Sodium 577mg (24%)Potassium 254mg (7%)Fiber 4g (16%)Sugar 6g (7%)Vitamin A 825mg (17%)Vitamin C 8mg (10%)Calcium 37mg (4%)Iron 1.2mg (7%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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