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Creamy Tex-Mex Corn

Creamy Texmex Corn

A great dish to cook corn leftovers! 


  • 4 cups fresh or thawed corn kernels
  • ½ cup light cream or milk
  • 4 Tbsp butter
  • 1 Spanish onion, chopped
  • 1 red pepper, diced
  • 1 Tbsp Tex-Mex spices, ground
  • 1 medium tomato
  • Choice of garnishes: Parsley, basil, coriander or chives


  1. 1

    Place half the corn and the cream in a blender. Blend to a smooth purée and set aside.

  2. 2

    Heat a large pan on medium heat. Add the butter, onion, spices and pepper. Cook slowly for a few minutes without browning.

  3. 3

    In the meantime, cut the tomato in two and grate to extract the pulp. Discard the skin.

  4. 4

    Add the tomato pulp, the remaining corn to the pan and salt to taste. Mix well and cover. Let simmer for 10 minutes on low heat.

  5. 5

    Pour in the cream corn, mix well, and cook for another 2 to 3 minutes.

  6. 6

    Garnish with herbs and serve.