Ancho Cream Corn

Prep Time
Cook Time
Ready In

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

Original is 5 servings


  • Serving Size: 1 (457.7 g)
  • Calories 533.1
  • Total Fat - 34.3 g
  • Saturated Fat - 20 g
  • Cholesterol - 102.8 mg
  • Sodium - 811.9 mg
  • Total Carbohydrate - 54.4 g
  • Dietary Fiber - 9.5 g
  • Sugars - 2 g
  • Protein - 11.6 g
  • Calcium - 100.8 mg
  • Iron - 2.4 mg
  • Vitamin C - 33.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 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.

Step 2

In a large skillet on medium-;ow heat, melt the butter. Add garlic and cook 1 minute.

Step 3

Add the corn, cream, cream cheese, cumin, cayenne and diced ancho chili. Cook 15 minutes, stirring occasionally.

Step 4

Add lime juice. Season with salt and pepper.

Step 5

Serve with Cotija cheese sprinkled on top, if desired.


No special items needed.

2 Reviews

Daily Inspiration

Made this creamed corn tonight and it was a hit! I love ancho chilies as they impart such a wonderful flavor to a dish, but no real heat. We also loved the addition of the cream cheese along with the cream. Will be making this dish again soon. Nancy : )


(1 Sep 2015)


I love this!! I love ancho because it has loads of flavor & not just heat. This is delicious! Thanks, Mike. Made for CQ '15, Munching Minions. (I edited my name so Beth & elmotoo SHOULD show up)


review by:
(30 Aug 2015)

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