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Mexican elote creamed corn

Mexican Elote Creamed Corn

  • Author: Tiffany
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


This easy, one-pot creamed corn is a spin on delicious Mexican elote. This dish is creamy and savory with the perfect blend of cheese and spices.


  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and thinly sliced
  • 1 tablespoon flour
  • ½ cup whole milk
  • ½ cup heavy cream
  • 1 pound fresh or frozen (thawed) corn kernels (about 4 cups)
  • 2 teaspoons sugar
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • ½ teaspoon chili powder
  • ¼ cup grated Parmesan
  • ¼ cup chopped fresh cilantro
  • ⅓ cup crumbled cotija cheese
  • 1 lime, cut into 4 wedges
  • Salt and pepper, to taste


  1. Add the butter to a preheated 12” skillet. Once melted, stir in the garlic and jalapeño and cook 2 minutes until softened.
  2. Sprinkle the flour on top and stir in, cooking the mixture another minute. Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Add in the corn.
  3. Stir in the sugar, cumin, paprika, and chili powder. Season with salt and pepper. Let the mixture come to a low simmer and cook, stirring often, until thickened and the corn is tender and cooked through.
  4. Stir in the Parmesan and top with the fresh cilantro and cotija cheese. Serve with lime wedges.


This recipe is an especially delicious way to repurpose leftover grilled corn, which adds a great smoky flavor to this dish.


  • Serving Size: 1 serving
  • Calories: 389
  • Sugar: 9g
  • Sodium: 543mg
  • Fat: 23.4g
  • Saturated Fat: 13.8g
  • Carbohydrates: 37.6g
  • Fiber: 5.1g
  • Protein: 16.7g
  • Cholesterol: 72mg