Chili Lime Creamed Corn


Total Time:

20 minutes



Perhaps your new fav corn side dish: Chili Lime Creamed Corn

Chili Lime Creamed Corn from (@whatsgabycookin)

If you follow along on instagram, you know we have a new obsession with this gas station restaurant by our house called Cilantro Mexican Grill. It is INSANE. They have a carne asada that will rock your world. But the real star of the show around there is their Chili Lime Creamed Corn. I’ve been stealing it off of Thomas’ burrito bowl since we started ordering from them back when I was pregnant. It’s addictive to say the least. So… I made it myself so I can have a constant supply when the mood strikes.

Chili Lime Creamed Corn from (@whatsgabycookin)

So we’ve all have the traditional creamed corn and we’re probably all obsessed. But add to that a dash of spice and a hint of lime and it’s next level. It’s great as a stand alone side dish that can be served along chicken or steak. OR it’s fantastic folded into a bowl, stuffed into a quesadilla, etc. It’s an excellent way to use all that incredible corn this time of the year…

A few ways to use Chili Lime Creamed Corn:

Chili Lime Creamed Corn

The best spin on a traditional creamed corn that works BEAUTIFULLY in a burrito bowl, a quesadilla or just served as a side dish to any of your favorite proteins!
5 from 11 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Tex Mex, Southwestern
Servings 4 people


  • 6 ears white or yellow corn, shucked and kernels sliced from the cob
  • 1 lime, zested and juiced
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, finely chopped
  • 4 tablespoons grated Parmesan
  • Kosher salt
  • 3/4 cup heavy cream
  • 1 teaspoon chili powder, plus more for garnish
  • small handful of fresh cilantro
  • 2 tablespoons chopped chives


  • Melt the butter in a large frying pan over medium heat. Add the corn and lime juice into the pan and season with salt, stir to combine. Reduce the heat to medium-low and cook for roughly 10-12 minutes. In the last minute, add the garlic.
  • Stir in the heavy cream, chili powder, parmesan, and lime zest. Continue to cook for 5-7 minutes, until the cream is absorbed by the corn. Add salt to taste and stir in the herbs and extra chili powder for garnish. Serve.

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Recipe Rating


  1. James Z

    This is nearly the same as I dish I had in Vegas 5 years ago. In Vegas they also sautéed finely minced jalapeño in with the corn instead of using chili powder. It was excellent and I’ve been making it since.

    I’ll try it with chili powder one day soon to compare.

  2. Susan Harper

    WOW!! Made this corn tonight to have alongside my chicken enchiladas…What chicken enchiladas? They shouldn’t have even been on the plate!! I ate my weight in this corn! DELISH!!! Thanks for the great recipe!

  3. Emily

    Do you think coconut milk could replace the heavy cream for us non-dairy people or bad idea?

    • Gaby

      would give it a totally different flavor profile but still delish

    • Katie L

      Emily, I used non-dairy creamer (SO Delicious unsweetened is my preference) and Violife vegan parm in this last night and it came out great!

  4. Christine

    5 stars
    I made this recipe exactly as directed and it was a huge hit here. I also made your tomatillo salsa so ended up using a lot of my CSA stuff at one meal. I used the Parmesan cheese in the corn but wondered if you’ve ever used cojita as a substitute?

  5. Pam Otis

    5 stars
    This is simple and fabulous! The best creamed corn I ever had. Just a nice amount of spice. It can also easily be held while you finish other dishes. I had this with grilled gochujang pork chops,it went perfectly. Thanks,Gaby!

  6. Michelle

    5 stars
    So tasty and easy to make! Will be a staple in Mexican food rotation since it will go with everything! Can see making it with frozen corn in Fall/Winter.

  7. Serena

    5 stars
    Excuse my language… but holy shit this corn is sooooo good. Wow. Thanks Gaby!!!

  8. Pincali

    5 stars
    Oh man, is this good! I made it with a roasted hatch chili instead of chili powder and my family loved it.
    Definitely making it again and again. Thanks Gaby

  9. Rebecca Flynn

    5 stars
    O M GERRRRR! Made this last night for some friends, along with the shrimp from your Insta live. First, thank you for a much easier way to cut the corn off the cob. Second, this might be the best corn I have ever HAD! Yummer!

  10. Allie James

    5 stars
    Absolutely delicious! I also realized I forgot to add the Parmesan cheese and it was still out of this world.

  11. Hannah

    Would it be acceptable to use some fresh corn and some frozen? We got two ears in our CSA box that I’d love to use but that’s obviously not enough for such an amazing-looking recipe!

    Hoping I can supplement with frozen but I’m not sure how many cups you’re meant to end up with.

  12. Mina

    Is the corn supposed to be cooked or raw when it’s added to the pan? Can’t wait to try it!

  13. Kate

    5 stars
    This corn is SO good. So versatile. I am afraid of how much we are going to make this corn. Made this with frozen corn and it was absolutely delicious.

  14. pamf

    5 stars
    my guests loved this and i am making it again for another group. this time i will need it keep it in a crockpot. any suggestions of what i might have to do differently for a crockpot version?