Elote Jalapeño Creamed Corn
Elote jalapeño creamed corn is spicy, creamy, cheesy, and absolutely delicious! Enjoy jalapeno creamed corn as a snack, appetizer, or side!
Servings: 4 servings
Calories: 377kcal
Ingredients
- 8 oz cream cheese
- 2 15oz whole kernel sweet corn
- 1 large jalapeno
- ½ lime
- ½ cup asadero cheese
- ¼ cup cotija cheese
- ½ tsp chili powder
- ½ tsp chipotle powder
- ½ tsp smoked paprika
- ½ tsp nutritional yeast
- ½ tsp tajin
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp cayenne
- ¼ tsp cumin
- ¼ tsp sugar
- ¼ tsp sea salt
- ¼ tsp black pepper
Instructions
- Cube a block of cream cheese and add to a nonstick pot over low-medium heat along with 2 cans of corn. Heat until the cream cheese is soft and creamy enough to mix.
- Add chili powder, chipotle powder, smoked paprika, nutritional yeast, tajin, onion powder, garlic powder, cayenne, cumin, sugar, salt, and pepper, then stir until consistent. Add asadero cheese and diced jalapeno, then mix to combine.
- Heat mixture until cheese has melted and temperature is consistent throughout. Plate and top with additional seasoning, crumbled cotija cheese, and fresh lime juice.
Notes
- I recommend mixing the seasonings in a separate bowl before adding to the pot, that way you can reserve a small amount to sprinkle over the top before serving.
- I like my jalapeno creamed corn pretty thick, but if you want more of a sauce-like texture you can thin it out with heavy cream, milk, water, or even a little chicken broth.
- For parties and potlucks, you can keep this jalepeño creamed corn warm by transferring it to a slow cooker.
- Store leftovers in an airtight container in the refrigerator for up to a week.
- Reheat in a saucepan over the stove or microwave until heated through.
Nutrition
Serving: 1cup | Calories: 377kcal | Carbohydrates: 29.7g | Protein: 13g | Fat: 27.3g | Saturated Fat: 14.8g | Cholesterol: 83.5mg | Sodium: 581.7mg | Fiber: 2.9g | Sugar: 11.7g