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
- 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.
- In a large frying pan over medium-medium high heat, melt the butter.
- Add the corn to the melted butter. Sprinkle with salt and pepper to taste.
- 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.
- 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.