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A cast-iron skillet filled with Mexican cream corn topped with crumbled queso fresco, chopped tomatoes, and chopped cilantro.

Mexican Cream Corn

Course: Side Dish
Cuisine: Mexican-American
Keyword: easy BBQ side dish, how to grill corn on the cob, how to make Mexican cream corn
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 281kcal
Mexican cream corn is about as good as you'll find. Use fresh corn from the farmer's market, and you just won't believe how good this is. Grilling or roasting is best, but in a pinch, you can go with drained canned corn.
Print Recipe


  • A grill (charcoal or gas), or an oven.


  • 8 ears corn husks and silk removed
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium onion chopped
  • 2 jalapeno peppers cored, seeded, and finely diced
  • 1 cup heavy cream
  • 8 oz cream cheese cut into chunks
  • 1 lime juice
  • ½ tsp chili powder
  • ½ tsp cumin ground
  • tsp Kosher salt
  • ½ tsp black pepper freshly ground
  • 2 tbsp queso fresco crumbled, for garnish
  • 1 tomato chopped, for garnish
  • 2 tbsp cilantro chopped. for garnish


  • Turn your grill onto medium-high heat. Toss the ears of corn in the olive oil. Grill the corn, turning occasionally, until lightly charred and fully cooked, 15 to 20 minutes.
  • Once the corn is cool enough to handle, use a large knife to cut the kernels from the cob. Set aside.
  • Melt the butter in a medium-sized skillet over medium heat. Add the onions and jalapenos and cook, stirring often, until soft and lightly browned, about 8 minutes.
  • Add the corn and mix well.
  • Stir in the cream cheese, cream, lime juice, chili powder, cumin, salt, and pepper. Simmer for 10 minutes.
  • Garnish with crumbled queso fresco, tomatoes, and cilantro. Serve at once.



The corn can also be roasted in an oven heated to 350 F.  Roast for 30 minutes.  Allow to cool before removing the kernels.
In a pinch, use six 15 oz. cans of good-quality corn, drained.
This recipe is not terribly spicy, however, for low heat, only go with one jalapeno.  Be sure to remove the seeds and ribs.  Pickled jalapenos are a good option, too. 
The corn can be grilled/roasted and kernels cut from the cob up to 2 days in advance.  The entire dish can be made 24 hours in advance of serving. Re-heat on the stove over medium heat until bubbly.
Leftovers will keep in an air-tight container in the fridge for up to 1 week and freezes beautifully for up to 2 months. 


Calories: 281kcal | Carbohydrates: 5g | Protein: 3g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 570mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1154IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 1mg