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Mexican Hot Corn
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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.
Course
Side Dish
Cuisine
Mexican
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Servings
4
people
Calories
332
Author
Whitney Bond
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
Serving:
4
g
|
Calories:
332
kcal
|
Carbohydrates:
31
g
|
Protein:
5
g
|
Fat:
23
g
|
Saturated Fat:
13
g
|
Cholesterol:
61
mg
|
Sodium:
577
mg
|
Potassium:
254
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
825
mg
|
Vitamin C:
8
mg
|
Calcium:
37
mg
|
Iron:
1.2
mg