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Chipotle Creamed Corn

Chipotle Creamed Corn

  • Sometimes a side dish can be the highlight of a meal.

    Sometimes something as simple as fresh corn with just a few other ingredients can turn into something almost magical.

    I think one of the reasons why this recipe is so good is that when most people think of creamed corn they think of the canned stuff. That can save time, but creamed corn made with fresh corn will take people by surprise!

    To spice up and complement the corn, I like to add a few chipotle peppers to the mix. If you don’t like spicy stuff, you can leave them out or cut back on them a bit.

    I like that this Chipotle Creamed Corn has a bit of a kick to it and isn’t overly creamy. The star is still the fresh corn, which you should be able to find this time of year!

    If you’ve ever tried to cut fresh corn off the cob, you know it can be frustrating. As you slice the corn, it just scatters in all directions. To solve this problem, I rip the husks off my corn and cut it while the cob sits in a bowl. Then as the kernels come off they fall in the bowl and not all over my kitchen.

    This recipe makes a good amount of creamed corn, but a general rule is one corn cob per person or serving.

    If you aren’t familiar with chipotle peppers you can usually find them canned in Adobo sauce in the Latin section of your supermarket. They are smoked jalapenos so they have some really deep flavor and are pretty spicy.

    I like to add a bunch to my creamed corn, but feel free to start with just one or two if you’re worried about the heat. As you pull them out of the sauce, be sure to cut off the stems and remove the seeds. They will be a bit messy, but it’s worth the work.

    Speaking of the sauce, the stuff that they store the peppers in is really flavorful. It’s a strong peppery mix and has great flavor. I recommend adding a spoonful of this to your creamed corn also.

    When you’re ready to start cooking the creamed corn, add the olive oil to a medium pot along with the onions. Cook that for a few minutes over medium heat until the onions start to soften. Then stir in your chipotle peppers and Adobo sauce.

    Cook this down for a few minutes and then stir in all your corn along with about a cup of water. It might not make sense to add water, but it helps to steam the corn before we add the cream.

    So add the water and cook the corn for a few minutes until all the water is evaporated. It’ll take about 10 minutes.

    Then you can go ahead and stir in your cream and milk. You could use all cream if you wanted, but I like a slightly lighter version.

    Turn the heat down to low at this point since you don’t want to scald the cream. Cook this for another 5-8 minutes until the cream starts to thicken. Then get out your favorite masher and just lightly mash the corn. This will thicken the dish even further.

    Season the corn with a pinch of salt and you can serve it immediately or keep it warm on low heat until you need it. If you let it stay warm for too long, you’ll need to stir in some extra milk if it gets really thick.

    I’ve never had creamed corn this good. It’s spicy and sweet, but not too sweet.

    The next time you are having a BBQ or just want a side dish that shines, give this a shot!

    More Creamed Corn Options

    Article: Creamed Corn Fritters
    "Healthified" Creamed Corn Recipe
    The Ultimate Slow Cooker Creamed Corn Recipe

    Nick served this with a grilled steak and potatoes and it was heavenly. Be sure to check out his blog, Macheesmo, his book Cornerstone Cooking and his Tablespoon profile.

Black turtle beans with smoky chipotle creamed corn

Both of these recipes are traditional Mesoamerican dishes. They work perfectly together but also stand alone in their own right.



Skill level

I like to add crème fraîche, or the avocado, sunflower and tomatillo salsa that you will find in my book, and masses of chopped coriander to this.


  • 280 g (10 oz) dried black turtle beans (this will yield about 600 g/1 lb 5 oz cooked beans)
  • filtered water, to cover
  • 5 cm (2 in) piece kombu, rinsed, or a small pinch bicarbonate of soda (baking soda)
  • 3 tbsp olive oil
  • 3 onions, finely diced
  • a sprig of dried oregano, leaves only
  • ½ tsp sweet paprika
  • 400 ml (14 fl oz/1⅔ cup) stock
  • a bunch flat-leaf (Italian) parsley, leaves picked, finely sliced
  • a large bunch coriander (cilantro), stems finely chopped and leaves roughly chopped
  • fish sauce or salt, to taste (see Note)
  • juice of 1 lime
  • black pepper

Chipotle creamed corn

  • 1–2 dried chipotle chillies
  • 2 sweetcorn cobs, husks removed and kernels cut (see Note)
  • a bunch coriander (cilantro), roots scraped, stems and roots chopped and leaves picked
  • coarse sea salt, to taste
  • 3 tbsp ghee or olive oil
  • 1 head garlic, roasted and peeled
  • juice of 1 lime
  • 185 g (6½ oz/1 cup) crème fraîche or kefir cream

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time: Overnight

The night before, soak the beans in tepid filtered water. When ready to cook, drain the beans, rinse them well and place in a large saucepan and cover with cold filtered water. Place the saucepan of beans over a high heat and bring to a fast rolling boil, uncovered, skimming the scum from the surface as it rises. Once the scum has stopped resurfacing, add the kombu. Lower the heat and simmer for 30 minutes, or until the beans are soft. Turn off the heat, and leave the beans to sit in the pan until ready for use.

Cook the onions in the olive oil in a large heavy-based saucepan over medium heat, until they begin to brown. Stir in the oregano leaves, and cook for 2 minutes then add the sweet paprika, drained beans (remove the kombu first) and stock of your choice. Bring to the boil and simmer, uncovered, for 30–40 minutes while you prepare the creamed corn.

Once the beans are completely tender, add the chopped herbs and season with fish sauce, or sea salt, lime juice and some black pepper, to taste. Stir gently to combine then serve.

Heat a frying pan over a high heat and toast the chillies all over, until softened. Remove the chillies to a bowl and pour over enough boiling water to just cover. Soak for 10 minutes. Put the pan used for the chillies back over medium–high heat and, once very hot, add the sweetcorn, coriander roots and stems and toast them quickly, stirring so they do not burn, until the kernels have brown spots on them. Put one-third of this toasted mixture in a food processor or blender and blitz to a creamy consistency. Stir in the remaining mixture, and season well with salt.

Drain the chillies, add their soaking liquid to the beans, then remove the stems. For a milder taste, scrape out the seeds. Pound the chillies to a paste using a mortar and pestle. Taste for heat and use accordingly. Store any remaining chilli paste in an airtight container for later use.

Combine the chilli paste with the roasted garlic, lime juice and crème fraîche. Add the toasted corn mixture, stir well and use as is, or store in an airtight glass jar in the fridge for up to 1 week.

· Not all fish sauce is naturally fermented. Look for one that lists fish and salt as its only ingredients. It should smell clean, not overly ‘fishy’. I like the Vietnamese brand Red Boat 40°N best.

To remove the corn kernels from the cobs, nestle the blade of a small sharp knife between a row of kernels and push the kernels off in a row, moving the knife away from your body. Repeat all the way down each row and once a single row has been removed, use your thumb to nudge the kernels sideways off the cob. Taking the time to do this will ensure you have beautiful intact kernels that retain more of their nutrients.

Recipe from Ferment by Holly Davis (Murdoch Books, hb, $45.00). Photography by Ben Dearnley. Read more from Holly about the joy of fermenting here.

Recipe Summary

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • ½ red onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 tablespoon cumin
  • 1 teaspoon ground dry mustard
  • ground cayenne pepper to taste
  • salt to taste
  • ground black pepper to taste
  • 1 (16 ounce) can kidney beans, with liquid
  • 1 (15.25 ounce) can whole kernel corn, with liquid

Heat the olive oil in a skillet over medium-high heat, and cook garlic and onion until onion is tender. Stir in the green bell pepper, and cook until tender but firm. Season with cumin, mustard, cayenne pepper, salt, and black pepper.

Stir the kidney beans with liquid and corn with liquid into the skillet. Bring to a boil, reduce heat to medium, and continue cooking 20 minutes, stirring occasionally. Serve immediately.

Grilled corn with chipotle butter and Manchego

Manchego, the classic Spanish sheep’s milk cheese, adds complexity and savoury notes to Neil Perry's chargrilled corn dish with chipotle butter. It's rich, sweet, sophisticated, and a texture-play if ever we've known one.



Skill level


  • 10 cobs of corn
  • 50 g butter
  • 1 onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 300 ml water
  • 40 g Manchego cheese, finely grated

Chipotle butter

  • 200 g butter, coarsely chopped at room temperature
  • 20 g chipotle chillies in adobo

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


For the chipotle butter, combine the butter and chipotle in a food processor, season to taste and process until smooth and combined. Transfer to a container and refrigerate until required.

Steam half the corn in a large steamer for 5-6 minutes or until cooked through and bright yellow. Set aside to cool. Once cool enough to handle, peel and grill on a barbecue or chargrill plate for 5-6 minutes or until charred. Set aside to cool, then cut kernels from the cob and set aside.

Remove husks from the remaining corn. Cut kernels from the cob and set aside. Heat butter in a large saucepan over medium heat. Add onion and garlic and sauté for 5-6 minutes or until tender. Add the raw corn kernels and cook, stirring occasionally, for 8-10 minutes or until kernels become a deep yellow. Add water, reduce heat to low and simmer for 10-12 minutes or until corn is tender. Transfer one-third of the corn to a blender and blend until smooth. Transfer to a clean saucepan and repeat with the remaining corn. Season to taste, stir through barbecue corn kernels, warm over low heat, cover and keep warm.

Heat 80 g of chipotle butter in a small saucepan over medium heat for 4-5 minutes or until the chilli starts to fry.

Transfer the corn puree to a serving bowl. Drizzle over the butter, scatter over Manchego and serve.

Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food preparation by Alice Storey & Georgina Larby.

Pineapple coconut Green tablecloth from Bonnie and Neil. Pebble bowl in slate from Mud Australia. Robert Gordon Australia mini tapas bowl in salt (for cheese) from Chef and The Cook.

Neil Perry is the chef and restaurateur of Sydney's Rockpool Bar and Grill.

Chipotle Chicken Corn Chowder

This Creamy Chipotle Chicken Corn Chowder is such a quick and delicious meal!

Dinnertime is always a frenzy around here recently…just then I think things are supposed to slow down, they speed up again. And again. And again.

I was a fool to think after the holidays I would have a moment to breathe. What a jerk I was to think that.

Apparently life goes on after Christmas. Who knew?

But one thing I am sure of…when I need a quick meal the first place I start is my pantry. I have a bit of a hoarder husband who is convinced the end of the world will be coming any day now…so he’s successfully prepped about 2 weeks extra food so we will survive. For 2 weeks. He’s like a baby-prepper.

Also, I am just going to say that if the end of the world comes, I have given my husband permission to put me down.

I will be of no good to anyone if there is no longer internet and electricity. I will slow the family down in running situations and quite frankly I will make them all miserable with my constant complaining. It’s my last gift to them.

But anyway, the stocking up my husband has done has actually made weeknight dinners a breeze. My pantry is stocked with lots of canned goods that make putting together soups like this Chipotle Chicken Corn Chowder easy breezy.

The recipe is really simple and you can make this as spicy, or as mild as you prefer with the addition of the Chipotle peppers.

Additionally, February is National Canned Month, proving that a well-stocked “Cantry” can help you make nutritious and flavorful meals in a pinch. Plus, canned food is typically about 15-20% less expensive than fresh, BUT it’s one of the best ways to get food from farm to table, as they lock in the freshness at the peak of ripeness just hours after picking. Love that!!

Recipe Summary

  • ¼ cup all-purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 tablespoon olive oil
  • ½ cup diced onion
  • ½ cup chopped green bell pepper
  • 1 tablespoon butter
  • ¾ cup low-sodium chicken broth
  • 2 chipotle peppers in adobo sauce
  • ½ cup sour cream
  • ¼ cup chopped cilantro (Optional)

Place the flour, garlic powder, salt, and black pepper into a large plastic bag. Close the bag and shake a few times to mix the seasonings, and drop in the chicken pieces, a few at a time. Shake the bag to coat the chicken with seasoned flour.

Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and green pepper in the oil until the onion is translucent, about 6 minutes. Stir in butter, and allow to melt. Add the seasoned chicken to the skillet, and cook and stir until the chicken pieces are browned on all sides, about 10 minutes.

Increase heat to medium-high, and pour in chicken broth stir in the chipotle peppers with adobo sauce. Bring to a boil, and reduce the chicken broth by half, stirring often, about 10 minutes. Remove from heat, stir in the sour cream to make a smooth sauce, and sprinkle with cilantro to serve.

Slow-Cooker Recipes You'll Want to Make All Summer

When it's too hot to turn on your oven, don't! Your slow cooker can handle everything from weeknight dinners to family barbecues. It might even be the best-kept secret for making fabulous summer desserts.

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Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

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Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

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Yes, you can cook ribs in a slow cooker! In this easy recipe, the seasoning paste transforms into a savory dipping sauce. Slather it on the ribs and pop them on the grill just before serving for a final char.

Slow-Cooker Peach Cobbler

This slow-cooked cobbler is a great use for frozen peaches and so easy to make. Add some toasted, chopped pecans for a little Southern flair.

Slow-Cooker Corn Dip

The hardest part about making this creamy corn dip is having to wait (and smell it!) while it&rsquos in the slow cooker. Simply mix together the frozen corn, cream cheese, jarred pimentos, diced jalapenos and spices, then get your tortilla chips ready!

Slow-Cooker Berry Cobbler

This colorful cobbler is very juicy, but the sweetened berry "sauce" is so delicious it's worth spooning up. If you don't have time to make the sour cream topping, a sprinkle of confectioners' sugar or a dollop of vanilla yogurt works well, too.

Slow-Cooker Georgia Pulled Pork Barbecue

Barbecue is serious business in a lot of Southern families, and Trisha's is no exception. Throughout her childhood in Georgia, her father's pulled pork-an all-day project-was a must at summer get-togethers. Now Trisha has figured out a way to adapt her dad's recipe for the slow cooker, so she won't have to keep disappearing to tend to the meat.

Slow-Cooker Teriyaki Ribs

Ree cooks her ribs in a slow cooker, then uses the juices as the base for her mouthwatering sauce, flavored with honey, soy sauce and rice vinegar.

Summer Slow-Cooker Cobbler

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Slow-Cooker German Potato Salad

Potato salad may never be the same after you make it in a slow cooker. Crispy bacon adds flavor and texture to this summertime staple.

Slow-Cooker Chipotle Ribs

Season the ribs with brown sugar and chipotle chile powder before slow-cooking, then brush them with chipotle barbecue sauce, sweetened with a touch of agave, under the broiler. No one will be able to resist the finger-licking-good meat.

Slow-Cooker Shrimp Boil

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Slow-Cooker Plum Cobbler

Keep your oven (and home) cool this summer with a seasonal fruit cobbler baked in the slow cooker. Sprinkle with toasted almonds for some extra crunch.

Slow-Cooker Pulled Pork Sandwiches

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Slow-Cooker Creamed Corn

Hosting a summer BBQ? Prepare this simple creamed corn ahead of time and let the slow cooker do its job while you tend to the grill.

Perfect Baby Back Ribs

This recipe turns amazing ribs into an easy-to-prepare meal. Let the slow cooker do all the work all day, then just finish them in minutes on the grill.

Slow-Cooker Brown Sugar Cheesecake

The moist environment of a slow cooker works double duty on cheesecake: It prevents cracks from forming and helps achieve a smooth and creamy texture. We love this dessert topped with ripe summer peaches.

Slow-Cooker Turkey Mole Tacos

Why wait till Thanksgiving to fill up on turkey? With this recipe, you can turn a bone-in turkey breast into tacos any night of the week. Prep the meat in the morning, then sit down to a ready-to-eat meal at the end of your day.

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Although this dough has no color, it is light and airy, like the soft inside of a loaf of French bread. The other surprising part is there's no need to let it rise. You can go directly from making the dough to baking with no waiting around. Magic.

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Coconut milk and curry paste provide the flavorful base for this easy dinner. Don't be surprised if slow-cooking becomes your new favorite way to cook boneless chicken thighs!

Slow Cooker Macaroni and Cheese

When a recipe calls for almost 5 cups of Cheddar, you know it'll be filled with cheesy goodness. Evaporated milk and whole milk add creaminess to this fan-favorite, and a dash of paprika on top lends Southern flair.

Slow-Cooker Vegetable Lasagna

Busy families, this recipe is for you. Enjoy the comfort of homemade lasagna, without the lengthy assembly time that often accompanies the dish. The slow cooker makes the entire process really simple.

Slow-Cooker Baked Beans

Put the days of store-bought baked beans behind you. Dress up dried beans with Ree's easy recipe, featuring molasses, brown sugar and bacon.

Fajita-Filling Onions and Peppers

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The key to Valerie's shredded beef sandwiches is her Italian seasoning. It's filled with everything you'd expect, like basil, oregano and parsley, but she includes a surprising addition to spice things up just a little.

Chipotle-Corn Turkey Burgers

Preheat a grill to medium. In a bowl, combine the turkey, creamed corn, chile, chopped cilantro, 1 teaspoon salt and 1/2 teaspoon pepper. Form the mixture into 4 patties and refrigerate for at least 10 minutes.

Brush the tops of the patties with 1 tablespoon oil arrange on the grate oiled side down and grill until deep golden-brown, about 5 minutes. Brush the other side of the patties with the remaining 1 tablespoon oil, turn and continue grilling until cooked through, about 5 minutes. During the last few minutes of grilling, arrange the buns split side down on the grate and grill until toasted.

Spread the mayonnaise on the toasted bun bottoms and top with the lettuce, patties, tomato and whole cilantro leaves. Set the bun tops into place.

One-Pan Chicken Thighs With Coconut Creamed Corn

David Malosh for The New York Times. Food Stylist: Simon Andrews.

If it’s possible to upstage crispy-skinned chicken thighs, the coconut creamed corn in this dish comes close. The sweetness of caramelized corn and coconut milk is balanced by the brightness of the ginger, chile, scallions and lime. As the corn simmers, the browned chicken thighs finish cooking right on top, so the flavors meld and deepen. It’s a complete summery meal in one skillet, although you can make it anytime. Just use frozen corn. Garnish it with cilantro, chives, fried shallots or coconut flakes, and serve it with a green side. If you feel like it, you could use shrimp instead of chicken. (Use this recipe as a guide.)

Mexican Street Corn Creamed Corn

This Mexican Street Corn Creamed Corn is a creamy corn side dish perfect with Mexican or BBQ.

I have fallen in love with Mexican Street Corn, called Elote, and have been making so many recipes with the same flavors. Elote is traditionally a roasted corn cob slathered in mayonnaise with chili powder, lime, and cilantro. It is a magically, simple food full of fresh flavors and I just love it! Find more Mexican Street Corn recipes here!

To turn Elote into a creamed corn, I used those same flavors with a simple creamed corn recipe. Homemade creamed corn is so simple and fast to make, and holds very well if you want to make it in advance. I love to serve up different creamed corns with BBQ and grilling recipes. Find more creamed corn recipes here!

To make Elote Creamed Corn, combine everything except the cheese, lime and cilantro in a pot. Bring it to a simmer and let it cook to thicken for 15 minutes. Then remove it from the heat and add the mozzarella cheese, lime, and cilantro. Season it to taste at this point with salt, lime, and chili powder. If desired, crumble cotija cheese on top (the classic elote cheese!) and serve warm. Use more chili powder , jalapeno, ground red pepper, or hot sauce to make it spicier. Frozen corn works beautifully in this Mexican Street Corn Creamed Corn. There is no need to defrost the corn, just add the pound bag of corn to the pan cold.