Mexican-Style Creamed Corn is the perfect simple to make, almost foolproof side dish for almost any meal you enjoy corn with, combining a deliciously sweet, freshly picked, organic corn on the cob, rich heavy cream, a drizzle of organic honey, sweet unsalted butter, a touch of minced jalapeño peppers, chopped organic cilantro and a hint of freshly squeezed lime juice to really bring out the wonderful flavors of the freshly picked sweet corn.
I love this time of year, the sweet corn is in full swing here on the Tennessee, Mississippi border and there is nothing that compares to using the freshest, sweetest, juiciest, corn on the cob you can find over at the farmers market when you’re considering making this recipe for Mexican-Style Creamed Corn.
Creamed Corn has always been a touch and go subject with me, if I can make it from scratch I simply adore the sweet yummy flavor, however, I am pretty much anti-canned corn these days, and meh on frozen corn most of the time. I know sometimes we have to substitute a few fresh ingredients during the winter freeze if I have to substitute corn than I guess I would pick frozen organic corn over the canned corn any day. Continue reading