Chipotle Creamed Corn

Total Time
Prep 15 mins
Cook 6 mins

This is a recipe that I adopted after Mean Chef (IHHDRO) left the site. His original comments were, "Add a little zest to corn. So simple and tasty." My original review stated, "Thumbs up from my hubby. He loves corn, but I don't prepare it often due to the high carb content. He was in heaven with this recipe. We served it as a side to grilled turkey mignons, grilled sweet potato slices, and a simple salad. I had been lucky to find fresh corn and loved how its sweetness contrasted with the heat of the chipotle. I am sure that he will request this recipe again." We HAVE made this again and again...both with fresh corn in season, and with frozen sweet corn. My husband does love this.

Ingredients Nutrition


  1. Prepare Chipotle Cream first- In a small bowl, whisk together the sour cream, cream and pureed chipotle.
  2. Set aside.
  3. In a large saute pan over medium-high heat, heat oil.
  4. Add onion, zucchini and corn; saute until half done, about 2 to 3 minutes.
  5. Add Chipotle Cream and cook until just thickened and coating corn.
  6. Season liberally with salt to taste.
  7. Garnish with chives.
Most Helpful

We really enjoyed this plus it is so easy! I cooked mine longer than the picture, so it didn't have as much liquid.

Vicki in AZ August 01, 2011

Wow! Wow! Wow! This was fantastic. My daughter says that it was a bit warm, but she could not stop eating it. Followed directions as stated but did not use chives only because I didn't have any. Thank you for a wonderful recipe. Renee

Renee Ferraz July 02, 2010

This is great!! I didn't have the zucchini and I didn't want to go to the store so I left it out. I know it will be fabulous in this dish though because I love calabasitas!!! To save time, I just eyeballed and stirred everything into 1 can of drained corn and 1 can of creamed corn mixed together. I used 1 large pureed chipotle pepper. Loved this, thanks!

Chef*Lee August 03, 2009