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Chipotle Creamed Corn with Garlic Breadcrumbs

This chipotle creamed corn is a modern twist on the classic favorite! Dreamy, creamy corn with a touch of heat, some herbs and lots of crunchy golden bread crumbs on top!
4.91 from 10 votes
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  • 2 (10 ounce ) packages Simple Nature Organic Frozen Corn
  • 2 Pueblo Lindo Canned Chipotle Peppers in adobo sauce, diced
  • 2 tablespoons adobo sauce from the can of chipotles
  • 1 cup heavy cream
  • 2 tablespoons Simply Nature Organic Unsalted Butter
  • 2 tablespoons Baker’s Corner Granulated Sugar
  • kosher salt and pepper
  • 1 cup Simply Nature Organic Omega-3 Whole Milk
  • 2 tablespoons Baker’s Corner All-Purpose Flour
  • cup freshly grated Emporium Selection Parmesan Italian Cheese Wedge
  • fresh herbs, such as parsley, for topping

garlic breadcrumbs

  • 1 tablespoon Simply Nature Organic Butter
  • 2 garlic cloves, minced
  • ¾ cup Chef’s Cupboard Panko Breadcrumbs


  • Heat the corn, chipotle peppers, adobo sauce, cream, butter and sugar in a saucepan over medium heat. Add in a big pinch of salt and pepper. Stir, cooking until the butter is melted and the sugar is dissolved.
  • Combine the milk and flour in a shaker cup with a lid. Shake for 30 seconds to create a slurry. Whisk the slurry into the cream mixture. Cook the corn, stirring often, until it thickens and is creamy, about 5 to 6 minutes.
  • Stir in the parmesan cheese. Taste the mixture and add more salt and pepper if needed or even more chipotle peppers if you wish.
  • Pour the corn into a serving dish or bowl. Top with the crunchy garlic breadcrumbs and some fresh herbs if you wish. Serve!

garlic breadcrumbs

  • Heat the butter in a nonstick skillet over medium-low heat. Add the garlic and cook for 20 seconds. Add the breadcrumbs and stir continuously, cook until they are golden and toasty. Remove from the heat and sprinkle all over the creamed corn.

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