Ancho Cream Corn

Mikekey *


A great side for Texas BBQ. If using corn on the cob, you need about 8 ears, shucked and corn cut off the cob.


☆☆☆☆☆ 0 votes

30 Min
20 Min
Stove Top


  • 1 large
    dried ancho chili, stem and seeds removed
  • 4 Tbsp
    unsalted butter
  • 2 clove
    garlic, peeled and minced
  • 5 c
    whole kernel corn, fresh or frozen
  • 1 c
    heavy cream
  • 4 oz
    cream cheese
  • 1/4 tsp
    ground cumin (or more to taste)
  • 1/8 tsp
    cayenne pepper
  • 1 Tbsp
    fresh lime juice
  • ·
    salt and pepper, to taste
  • ·
    cotija cheese, crumbled (for garnish-optional)

How to Make Ancho Cream Corn


  1. In a dry skillet heated on high, toast the ancho chili on each side for about 10 seconds or until it begins to puff. Fill the skillet with enough water to cover chili, bring to a boil and turn off heat. Let chili soak until soft, about 30 minutes. Discard water and dice chili.
  2. In a large skillet on medium-low heat, melt the butter. Add garlic and cook 1 minute.
  3. Add the corn, cream, cream cheese, cumin, cayenne and diced ancho chili. Cook 15 minutes, stirring occasionally.
  4. Add lime juice. Season with salt and pepper. Serve with Cotija cheese sprinkled on top, if desired.

Printable Recipe Card

About Ancho Cream Corn

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southwestern

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