Chipotle Creamed Corn

This is actually a follow-up post for the previous post, Perfect Corn on the Cob.  I had several ears of corn left-over from that little cooking adventure and so I decided to try out a new idea I found by Carrie at Kiss My Whisk for Chipotle Creamed Corn.  This is a quick and easy recipe and is also a great way to use up any extra corn that you just might have residing in your refrigerator.

Carrie used fresh corn, but as I said earlier, I used the leftover corn from the night before.  Apparently Carrie’s mother uses frozen corn, so I’m thinking that all you need is CORN.  Is a Beatle’s song going through your head right now?  “All you need is corn; bop bop dadada…”

Chipotle Creamed Corn
Recipe adapted from Kiss My Whisk

  • 6 ears fresh or cooked corn
  • 2 tablespoons butter (more or less as needed)
  • 3 ounces cream cheese (low-fat or regular)
  • 3 teaspoons chipotle peppers in adobo sauce OR chipotle hot sauce, to taste (I used Cholula brand, probably about a tablespoonful.)
  • salt and pepper, to taste


  1. Cut the corn off of the cob.  Hold the cob upright with the stalk end resting against on a cutting board.  Then with a sharp knife, slice downward close to the corn kernel base, separating the kernel from the cob.  After the corn has been removed from the cob, scrape the knife blade down the cob to extract the last of the corn bits from the cob.
  2. In a large frying pan over medium-medium high heat, melt the butter.
  3. Add the corn to the melted butter.  Sprinkle with salt and pepper to taste.
  4. If using fresh corn, cook, stirring as needed until corn is tender, about 10 minutes.  If using previously cooked corn, cook and stir until corn is heated through.
  5. Stir in the cream cheese and chipotle chiles in adobo or the chipotle chili hot sauce.  Continue to cook and stir over medium heat until the cream has melted and has been well incorporated.


  1. says

    This really looks delicious.I have a similar recipe that my family loves, but I’m always open to new rec ipes. I wanted to thank you for your kind words and let you know how much I enjoy the time I spent here. I’ll be back.I hope you have a great day. Blessings…Mary

  2. says

    Mary–thank you for dropping by. I meant the things I posted on your blog. I don’t know where you get your energy for all of your cooking and posts.

    Sabrina–I wish that I could take the claim for this easy, simple, delicious recipe. Cream cheese goes really well with corn and chipotle–who knew?

    n82–Nice to hear from you. Thanks for dropping by.

  3. says

    Barefeet in the Kitchen–Thank you for you comments. Cholula chipotle hot sauce is a really easy way to go for this recipe, plus if there are people in your house who aren’t fans of hot foods, then the hot sauce can be added to taste at the table by whoever wants it>

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