Get ready to spice up your side dish game with this Spicy Chipotle Creamed Corn. This recipe takes the sweetness of fresh corn and turns up the heat with smoky chipotle peppers, creating a perfect balance of creamy, spicy, and savory.
Let's break down the stars of this dish. First, there's the corn—fresh is best, but frozen can work in a pinch. The butter adds a rich base, while heavy cream and whole milk create that luscious, creamy texture. Cream cheese acts as a secret weapon, adding an extra layer of creaminess. The chipotle peppers in adobo bring the heat and smokiness, which is balanced by the earthy smoked paprika. Lastly, cilantro provides a fresh, vibrant finish to the dish.
This Spicy Chipotle Creamed Corn pairs beautifully with grilled meats like steak or chicken. For a vegetarian option, serve it alongside a hearty bean salad or a simple green salad to balance out the richness of the corn.
Start by melting the butter in a large skillet over medium heat. Once it's melted and slightly bubbling, toss in the corn kernels. Sauté them for about 5 minutes. You'll want to see them turn a bright, sunny yellow and become tender to the bite.
While the corn is cooking, grab a mixing bowl and whisk together the heavy cream, whole milk, and flour until you have a smooth, lump-free mixture. This will be the backbone of your creamy sauce.
Pour this cream mixture into the skillet with the corn. Stir it continuously to prevent any lumps from forming. Next, add in the cream cheese, chipotle peppers, smoked paprika, salt, and black pepper. Keep stirring until the cream cheese fully melts and the sauce thickens up—this should take around 3 to 4 minutes.
Once thickened to your liking, remove the skillet from the heat. Finish the dish by sprinkling the chopped cilantro over the top, which adds a fresh burst of color and flavor right before serving.
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