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Southwestern Salsa Creamed Corn

Southwestern Salsa Creamed Corn: Rich and creamy corn infused with the bold flavors of jalapeño, cumin, and smoked paprika. Try it tonight and elevate your side dish game!

Southwestern flavors meet creamy comfort in this silky, spicy side dish.

Fresh corn, red bell pepper, and jalapeño come together in a rich, velvety sauce infused with cumin and smoked paprika, perfect for adding a touch of excitement to your next family gathering or holiday feast.

Ready Time

25 mins


10 servings


  • 1 cup heavy cream
  • 1 cup half-and-half
  • 2 cups corn kernels, fresh or frozen, thawed
  • 1 cup diced red bell pepper
  • 1 cup diced small red onion
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 cup crumbled queso fresco or feta cheese (optional)
  • Chopped fresh cilantro, for garnish (optional)


Preheat your oven to 375°F. In a large skillet, melt 1 tablespoon of butter over medium heat.

Add the diced red bell pepper and cook until tender, about 5 minutes.

Add the diced red onion to the skillet and cook for an additional 2 minutes, until softened. Add the chopped jalapeño pepper to the skillet and cook for 1 minute, until fragrant.

Add the minced garlic to the skillet and cook for 1 minute, until fragrant.

In a separate saucepan, combine the heavy cream, half-and-half, ground cumin, smoked paprika, salt, and pepper. Bring the mixture to a simmer over medium heat.

Reduce the heat to low and let the cream mixture simmer for 5 minutes, stirring occasionally.

Add the cooked bell pepper mixture to the cream saucepan and stir to combine. Add the corn kernels to the saucepan and stir to combine.

Continue to simmer the mixture for an additional 5-7 minutes, until the corn is tender and the sauce has thickened slightly.

Stir in the remaining 1 tablespoon of butter until melted. Taste and adjust the seasoning as needed.

Transfer the creamed corn mixture to a serving dish.

If using, sprinkle the crumbled queso fresco or feta cheese over the top. Garnish with chopped fresh cilantro, if desired.

Serve warm and enjoy!


Don’t forget to thaw your frozen corn kernels before using them in the recipe. Fresh corn is a great option too, but make sure to remove the kernels from the cob.

You can always adjust the level of heat in your salsa creamed corn by using more or less jalapeño pepper, depending on your taste.

If you don’t have smoked paprika, you can substitute it with regular paprika, but you’ll miss that lovely smoky flavor. Queso fresco or feta cheese adds a nice salty flavor, but feel free to omit it if you’re looking for a lighter version.

This recipe makes a pretty large batch, perfect for a party or gathering, but you can easily halve the ingredients if you’re serving a smaller crowd.

Nutrional Value

  • Calories: 240
  • Total Fat: 18g
  • Saturated Fat: 12g
  • Cholesterol: 40mg
  • Sodium: 250mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 2g
  • Sugars: 6g
  • Protein: 6g
Southwestern Salsa Creamed Corn
Southwestern Salsa Creamed Corn

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