Perhaps your new fav corn side dish: Chili Lime Creamed Corn. Pairs perfectly with this grilled flank steak, grilled chicken, or my favorite tomato salad!
Table of Contents
Why I Love This Recipe
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.
Also, you'll notice a new integration here on WGC! If you scroll down to the recipe box, you can now SHOP directly from my site via Target! When you click on the big red button, it'll pop up and you can select the nearest Target to you! Then go ahead and add whatever ingredients you need to your cart. One of my favorite features is that the pantry staples are called out in case you already have those on hand, you don't have to buy extra to take up space!! I'm obsessed with the ease this brings to WGC and I hope you guys love it! Okay - let's cook!
Ingredients & Substitutions
- White or Yellow Corn
- Lime Zest and Juice
- Unsalted Butter
- Garlic
- Parmesan
- Kosher Salt
- Heavy Cream
- Chili Powder
- Cilantro
- Chives
*For a full list of ingredients and instructions please see recipe card below
How to Make Chili Lime Creamed Corn
Step 1: 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.
Step 2: Reduce the heat to medium-low and cook for roughly 10-12 minutes. In the last minute, add the garlic.
Step 3: Stir in the heavy cream, chili powder, parmesan, and lime zest.
Step 4: 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.
Tips & Tricks
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...
FAQs
What is the difference between creamed corn and sweet corn?
Creamed corn and sweet corn refer to two different preparations of corn, and they have distinct characteristics:
Creamed Corn:
Texture: Creamed corn is a creamy, smooth dish made by cooking corn kernels in a mixture of butter, cream, or milk, sometimes with added sugar and seasonings. The corn is often puréed or mashed to create the creamy consistency, though some recipes keep whole kernels for added texture.
Taste: It has a rich, sweet, and buttery flavor.
Preparation: It can be made from fresh, canned, or frozen corn kernels. The corn is simmered with the dairy ingredients and sometimes thickened with flour or cornstarch.
Usage: Creamed corn is typically served as a side dish and is a staple in Southern cuisine in the United States.
Appearance: Creamed corn is pale yellow with a soft, almost soupy consistency.
Sweet Corn:
Texture: Sweet corn refers to a specific type of corn that is bred to be higher in sugar content. It has plump, juicy kernels and is enjoyed for its tender, crisp texture.
Taste: Sweet corn has a natural sweetness that distinguishes it from field or dent corn, which is used for animal feed and other purposes.
Preparation: Sweet corn can be prepared in various ways, including boiling, grilling, roasting, or steaming. It is typically enjoyed on the cob or as whole kernels cut from the cob.
Usage: Sweet corn is a versatile ingredient used in salads, soups, fritters, or simply enjoyed on its own with butter and seasoning.
Appearance: Sweet corn can range in color from yellow to white or a mixture of both. The kernels are whole and individual, unlike the mashed or puréed texture of creamed corn.
How do you thicken creamed corn?
Creamed corn can be thickened by various methods, depending on your preferences and dietary needs. Here are some common ways to thicken creamed corn:
Cornstarch Slurry: Mix cornstarch with an equal amount of cold water or milk to create a slurry. Gradually whisk this mixture into the simmering creamed corn and continue cooking until it reaches the desired consistency.
Flour
: Create a roux by cooking flour and butter together, then gradually whisk it into the corn. The roux will help thicken the mixture as it cooks.
Reduce the Liquid: Simply simmering the creamed corn for a longer time on low heat can reduce the liquid content, thickening the dish naturally.
Purée Part of the Corn: Take a portion of the corn and purée it in a blender or with an immersion blender. Mix it back into the rest of the dish. This will give the creamed corn a thicker consistency without changing the flavor.
Cream or Heavy Cream: Using heavy cream instead of milk will result in a thicker consistency. You can also reduce cream separately before adding it to the corn, intensifying its thickness.
Cheese: Adding grated cheese like Parmesan or Cheddar will not only thicken the creamed corn but also add a rich, savory flavor.
Ways to Use Chili Lime Creamed Corn
- Steak Tacos with this as the topping
- Use it as the base for this scallop recipe
- Perfect addition into a salmon burrito bowl
- Also would be incredible in a steak burrito bowl
- An excellent add-in into an avocado shrimp quinoa bowl
Related Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Chili Lime Creamed Corn
Equipment
Ingredients
- 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
- ¾ cup heavy cream
- 1 teaspoon chili powder, plus more for garnish
- small handful of fresh cilantro
- 2 tablespoons chopped chives
Instructions
- 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.
Notes
Nutrition Information
Photography // Matt Armendariz
Stylist // Adam Pearson
Recipe // What's Gaby Cooking
Big thank you to Target! You can purchase this recipe as part of a paid partnership with Target. Details are listed above.
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.
Absolutely delicious! I also realized I forgot to add the Parmesan cheese and it was still out of this world.
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!
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
So delicious!! I could’ve eaten the whole pan of it.
Excuse my language… but holy shit this corn is sooooo good. Wow. Thanks Gaby!!!
Could I substitute Greek yogurt for the cream?
This was delicious!
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.
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!
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?
yes cotija would be excellent!
Do you think coconut milk could replace the heavy cream for us non-dairy people or bad idea?
would give it a totally different flavor profile but still delish
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!
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!
omg this makes me so happy! thank you
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.
Gahhhhhhh! This is just screaming out to be made tonight!!!!