This Green Chile Creamed Corn is absolutely amazing! And very simple. It definitely makes a difference using fresh corn just cut off the cob, so take advantage of the end of the harvest and make this right away. I served this to my family in California and the reaction was a look of astonishment and, “Wow! This is incredible!”
Face it, corn and chile are made to go together. And how can something with cream cheese in it be anything but yummy? This recipe is for 4-5 people, but you might want to make a double batch as it will go fast. Leftovers are also good for a few days.
You have to try this one ! Hope you like it as much as we do!
Chile Creamed Corn
Prep time
Cook time
Total time
Author: Anita
Serves: 4 servings
Ingredients
- 1 tablespoons butter
- 4 cups fresh corn cut off the cob (4 large ears)
- 1 tbsp water
- 1 clove garlic, pressed
- 4 oz cream cheese (1/2 8 oz package)
- ½ cup diced medium hot green chiles (Mosco)
- 2 tbsp milk
- ½ teaspoon salt or to taste
- optional: chili powder or paprika for garnish
Instructions
- Dump the cut corn into a large saucepan or skillet. Add the butter and water. Cover and cook over medium low heat for 5-10 minutes or just until corn is tender.
- Add the garlic, cream cheese, chiles, milk, and cover. Cook about 2 more minutes on low. Cream cheese will melt.
- Stir to blend and add the salt. Adjust salt to taste.
- Serve and, if desired, sprinkle with chili powder or paprika.
- Enjoy!
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