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Creamed Corn with Green Chile, Cream Cheese and Honey

  • Author: Emily
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


This is the best creamed corn of your life! It hits all the right notes; sweet, smoky, savory, and perfectly seasoned. You can kiss bland creamed corn goodbye forever.


Units Scale
  • 3 Tablespoons unsalted butter
  • 2 tablespoons honey
  • 2 cans sweet corn, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 teaspoon mild green chile powder
  • 2 tablespoons heavy cream
  • 14 tablespoons milk
  • 1/3 cup chopped, roasted, peeled mild Hatch green chile
  • 3 ounces cream cheese, cut into chunks
  • additional chopped green chile to garnish


  1. In a 12 inch frying pan, melt the butter, over medium heat, then stir in the honey. Add the corn, salt, pepper, paprika, garlic powder, and green chile powder, stirring to coat. Cook for about 5 – 7 minutes to allow the corn to pick up the flavor of the honey butter. Remove from heat.
  2. Place about half the corn into a blender and add a tablespoon or two of water. Blend. Stir blended corn back into the whole corn.
  3. Place the corn over medium-low heat and stir in the heavy cream, 1 tablespoon milk, the green chile and cream cheese. Using a spatula, stir until all the cream cheese pieces are melted, adding more milk if necessary to achieve desired texture. Taste and add additional salt and freshly ground pepper if necessary. Serve with a garnish of chopped green chiles on top.


The green chile can easily be left out of this recipe if you prefer. Likewise, if you can’t find Hatch Green chile powder, simply add about 2-3 tablespoons of additional chopped chiles in step 2.

  • Prep Time: 10 minutes
  • Cook Time: 15


  • Serving Size: approximately 1/4 cup
  • Calories: 244
  • Sugar: 9.3
  • Sodium: 550
  • Fat: 13.9
  • Saturated Fat: 8.2
  • Carbohydrates: 28.6
  • Fiber: 3.4
  • Protein: 4.7
  • Cholesterol: 38