TexMex Cheesy Cream Corn

Lynn Socko


I saw a picture of someone having cream style corn and it brought back a flood of memories. Not being too fond of can corn in any shape or form I decided I'd take a stab at creating a creamy corn dish, and of course it turned into a TexMex version.


★★★★★ 1 vote

20 Min
20 Min


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  • 3 c
    fresh corn
  • 8 oz
  • 1/4 c
  • 1/4 c
    ea. red and orange bell peppers
  • 1/4 c
    green pepper, mild or spicy
  • 1/2 tsp
    granulated garlic
  • 1/4 tsp
    granulated onion
  • 1/4 tsp
    black pepper
  • 3/4 tsp
  • 1 tsp
    mccormick's mexican seasoning
  • ·
    **salt to taste
  • 1 1/2 c
    grated cheddar
  • 8 oz
    cream cheese
  • 1 c
    chicken broth
  • ·
    cilantro, fresh

How to Make TexMex Cheesy Cream Corn


  1. Begin by cooking the bacon. I like to lay it on a baking sheet and cook in the oven on 375° for about 20 min, time depends on thickness of bacon. Once cooked, allow it to cool then chop it up and set aside.
  2. You will need to chop your peppers, you can use regular orange & red bell peppers, or the mini sweet peppers. For the heat in the dish, Serrano and Jalapenos are hotter than Anaheim peppers. For the scallions I like to use scissors, just cut the green off of a few bunches, into small pieces.
  3. Now remove the corn from the cob.
  4. In a medium size bowl place all your dry ingredients, season with granulated garlic, granulated onion, sugar, black pepper and McCormick's Mexican seasoning. Toss really well to incorporate all the seasonings with the corn. Now add in the grated cheese and bacon and toss again. You can add salt, but if you are using store bought chicken broth, be sure to taste test the mixture first for saltiness before adding any.
  5. In a small saucepan heat 1 c of chicken broth with 8 oz of cream cheese on very low until you are able to whisk the cheese and break it down completely. Pour the warm cheese sauce over top and mix together, then place in a casserole dish or an elec. skillet that you have sprayed with nonstick spray. Bake in the oven on 350° for about 20-30 min. If using an elec. skillet, place on warm for about 15 min. All you're really trying to do is melt the cheese and infuse some of the pepper flavor into the dish.
  6. Allow to cool for about 20 min. before serving. Garnish with cilantro when serving.

Printable Recipe Card

About TexMex Cheesy Cream Corn

Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #corn

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