Mexican Street Corn Creamed Corn Print Difficulty Scale Recipe: 1x 2x 3x 4x Ingredients 1 pound corn kernels, approximately 4 cups 2 jalapeño peppers ¾ cups heavy cream ¾ cups whole milk 2 tablespoons unsalted butter 2 tablespoons sugar 1 tablespoon cornstarch, (or 2 Tablespoons flour) 1 teaspoon chili powder 1 teaspoon salt 1 lime's juice ½ cups mozzarella cheese, (or pepper jack, or monterey jack) ⅓ cups cotija cheese, for topping Instructions Dice the jalapeno peppers. Remove the seeds and white ribs inside if desired for less heat. In a medium saucepan over medium heat, combine the corn, diced jalapeno, heavy cream, milk, butter, sugar, cornstarch, chili powder, and salt. Stir and bring to a simmer over medium heat and cook until the sauce thickens, approximately 15 minutes. Remove from heat. Add in the juice of the lime and mozzarella cheese and stir to melt the cheese. Season to taste with additional salt, chili powder, lime, or cheese as desired. Top with the cotija cheese and serve warm.
