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Southwestern Creamed Corn

  • Yield: 7 cups 1x


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3 strips of Lepp’s double-smoked bacon, sliced into ¼ inch pieces

3 Tbsp. minced onion

1 canned chipotle pepper canned in adobo sauce, finely minced (remove the rest from the tin and place in a labelled freezer zip-lock bag and freeze.  From frozen, break off a piece and add to any dish that requires a little bit of smoky heat)

2 garlic cloves, minced

5 cups fresh Lepp’s corn kernels (approximately 6 cobs)

1 medium red bell pepper, diced small (approximately 1 cup)

1 1/2 tsp. salt

1/4 tsp. pepper

1 cup whipping cream

1 cup grated old Cheddar Cheese

Juice of a half lime


In a large pan over medium heat, cook the bacon pieces until cooked but not crisp, approximately 5 minutes. Remove bacon pieces and place on a paper towel lined plate to absorb the excess bacon fat.

To the pan with the remaining bacon fat, add the onion, chipotle, and garlic. Stir and cook for 1 minute.

Stir in the corn, bell pepper, salt and pepper and continue to cook for 4-5 minutes until pepper and corn are softened.

Add the whipping cream and cheese and mix well.  Continue to cook, stirring occasionally, until slightly thickened to desired consistency, approximately 2 to 3 more minutes.

Remove from the heat, stir in the fresh lime juice and serve immediately.

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#weeknightdinners #sidedishes #corn #summer

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