Let’s talk about the easiest and fasted side dish ever. This spicy sweet corn is something I’ve always had on the dinner table once or twice a week. It’s so easy, fast, and only takes a handful of ingredients to make. It’s just corn, but I swear it’s a hit when you have company over. For whatever reason, my husbands friends love to rave about “the corn” as they call it. This corn takes less than 15 minutes to whip up..seriously it’s that quick! Although it’s only takes a short time to make, the flavors are not missing. This side dish seems to be a crowd pleaser every time! It’s not quite “creamed corn” but more special than just corn and butter. I added my own little South Texas spin on it and it turned out to be a winner.

If you’re looking to switch up your dinnertime side dishes to something with some extra pizzazz, make this corn. It’s buttery, spicy and slightly creamy from the Mexican crema. I love Mexican crema. It’s the perfect ingredient to add a little extra creaminess to a dish. It’s thicker than heavy cream but thinner than sour cream. I typically find it on the cheese isle next to the Mexican cheeses. It’s the perfect addition to this corn along with the jalapeño salt. I usually find my jalapeño salt in any grocery store, but a creole seasoning will do just fine as well. If you’re a fan of spice, add in the red pepper flakes, but it will be just fine without them if you like a more mild flavor!


Prep time: 5 minutes

Cook time: 8 minutes

Total time: 13 minutes

Serves: 4


  • 4 ears corn, cornels cut off
  • 4 tbsp unsalted butter
  • 1/4 cup yellow onion, diced small
  • 2 cloves garlic, minced
  • 1-2 tsp jalapeño salt or Tony’s creole seasoning
  • 1/4 tsp red pepper flakes (optional)
  • 4 tbsp Mexican crema
  • Scallions for garnish


Heat a tall sided pan to medium heat and add in butter an onions. Cook for two minutes or until onions are translucent. Add in garlic and cook for another 30-60 seconds (making sure not to burn the garlic).

Add in corn, jalapeño salt and red pepper flakes. Cook corn for 5 minutes while stirring occasionally.

Add in Mexican crema and cook another 2 minutes.

Serve hot with scallions.

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