Creamed corn is another one of those canned foods that I grew up eating when I lived with my mom. I really loved me some creamed corn. But again, Hubby didn't care much for the canned stuff. So I had to figure out a way to please us both. Luckily I quickly found a way to change Hubby's mind about creamed corn. Now Creamed Corn a la Mexicana is the first side dish, followed by Piloncillo Caramelized Carrots (recipe on Que Rica Vida), Hubby requests when he wants BBQ Ribs.
Creamed Corn a la Mexicana is so much better than that canned stuff I grew up eating. This creamed corn has a little bit of everything: sweet golden corn kernels, spicy serrano chilies, and creamy Mexican crema.
Creamed Corn a la Mexicana
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 2 serrano chilies*, seeded and chopped
- 1 (15 oz.) can golden corn kernels, drained
- 3 roma tomatoes, chopped
- 1/2 cup Mexican crema
- 1 to 2 tablespoons finely chopped cilantro (optional)
Melt butter in a medium saucepan over medium-high heat. Add the chopped onion and serrano chilies; saute for about 2 minutes. Stir in the corn kernels, chopped tomato, and Mexican crema. Season with salt and pepper. Reduce heat to low and simmer for 10 to 12 minutes, stirring occasionally. Mash the corn kernels lightly with a potato masher. (This step is optional, but helps to thicken the creamed corn.) Remove from heat and stir in the chopped cilantro. Enjoy!
*If serrano chilies are too spicy for you, you can substitute 1 green bell pepper, chopped.