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Guest Blog Post: John Dawson’s Southwest Creamed Corn

  • Author: Robyn
  • Yield: eight 3/4 cup servings 1x




  • 8 medium Ears of corn (I used frozen)
  • 1 can (10 oz) Rotel Tomato & Green Chilies (mild), undrained
  • 3/4 cup Crema Mexicana (Mexican sour cream – I used Cacique)
  • 1/2 cup Water
  • 1 Tbsp Your favorite hot sauce (I used Tapatio)
  • 2 Tbsp Butter, unsalted
  • 2 tsp Garlic salt
  • 1/2 tsp Ground cumin
  • 1/2 tsp Chili powder
  • Grated cotija cheese



  • Start your grill and prepare for indirect cooking at medium-high heat (400-450º).
  • Roast the corn, turning occasionally, until some of the kernels start to brown and char.
  • Remove the ears to a platter, tent with foil and let rest about ten minutes.
  • Carefully cut the kernels off of each ear and put them in a large sauce pan.
  • Using the back of your knife, scrape the remaining bits from each cob and add it to the sauce pan.
  • Add the water and Rotel to the pan and bring to a simmer over medium heat.
  • Add the remaining ingredients to the pan and stir to combine.
  • Cover the pan, reduce the heat to medium-low and simmer 20 minutes, stirring occasionally.
  • Remove from the heat, uncover and let sit ten minutes, stirring occasionally.
  • Serve topped with grated Cotija cheese.


If you’re using frozen corn, either partially thaw it, or expect additional cooking time.

For more of John’s fabulous cooking, go to

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