Mexican creamed corn with jalapenos, bacon, scallions, and cilantro is a great side dish for a potluck or cookout.
The bacon got you didn’t it? Bacon just makes everything taste better. Well, most things. Bacon is trendy at the moment so folks are putting it in almost anything, even dessert. Sorry, but I don’t want bacon in my dessert. But in creamed corn? Yes, please.
Jalapenos, bacon, red bell pepper, garlic, cilantro, parsley, lime—this recipe has it all. And it’s a great Cinco de Mayo dish with all those Mexican flavors.
I’ve served this Mexican Creamed Corn with pork carnitas, oven-roasted brisket, and chicken enchiladas. I would also serve with a hearty fish, like salmon or swordfish. Corn really goes great with almost anything.
You may also like…
Jalapeno Turkey Burgers – spicy turkey burgers with jalapeno and sundried tomatoes
You could also do an all vegetable spread and include some grilled portabellas.
How to make Mexican Creamed Corn
You can use frozen corn or fresh corn for this creamed corn recipe, but I usually use frozen whole corn kernels because it’s easier.
Everything will cook in one large skillet—first the bacon, then the onion, peppers, and garlic. Then you’ll add corn, heavy cream, and chicken stock and finally, stir in lime juice, parsley and cilantro, and bacon.
It’s a great blend of flavors and brings a nice zing to your meal!
If you’ve tried this recipe, please rate the recipe and leave me a comment below!
You can also follow me on Facebook, Twitter, Instagram, and Pinterest.
And please join the Southern Food and Fun Facebook group to get all the Southern Food and Fun recipes.
- 8 slices bacon, cut into 1 inch pieces
- 1 large Spanish onion, chopped
- 2 red bell peppers, chopped
- 2 jalapeno peppers, seeded and chopped
- 4 cloves garlic, finely minced
- 8 cups fresh or frozen corn kernels
- 1 1/2 cups heavy cream
- 1/2 cup chicken stock
- 4 tablespoons unsalted butter
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Juice from one lime
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
- Cook bacon in large skillet or Dutch oven until crispy. Remove to a paper towel lined plate. Pour off all but two tablespoons of bacon grease.
- Add onion to skillet and cook for twenty minutes on low to medium-low. You are going to slightly caramelize the onions. Sprinkle a little salt on the onions and keep a close eye. You want the onions to brown but not burn. Add a little water if the onions start sticking to the pan and add a little olive oil. Stir occasionally.
- Add peppers and garlic and cook for another five minutes. Add corn, cream, stock, butter, cumin, salt, and pepper. Bring to a high simmer then turn down to medium-low and cook for ten minutes.
- Stir in lime juice, parsley, cilantro, and bacon and cook for ten minutes. Season to taste with additional salt and pepper and serve with fresh scallions on top.
Nutrition Information:Yield: 8 Serving Size: 8 servings
Amount Per Serving: Calories: 454 Saturated Fat: 17g Cholesterol: 91mg Sodium: 785mg Carbohydrates: 36g Fiber: 4g Sugar: 7g Protein: 8g