Oaxacan Creamed Corn

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Oaxacan creamed corn

Ingredients
  • 1 40-oz package of frozen sweet corn
  • 8 oz cream cheese (low fat is fine in this recipe), cubed
  • ¾ cup heavy cream or milk
  • ½ cup Central Market organic chicken broth
  • ½ cup 'Texas on a Plate' brand Pasilla de Oaxaca Sauce
  • 1 12 oz. container Fresh Pico de Gallo
  • Adams Reserve House Rub or salt & pepper, to taste
  • Optional garnish: fresh cilantro
Serving Size

8-10

This is a taste sensation! Thanks to HEB Cooking Connection for this delicious recipe! The cream and the pico go perfectly together. It’s easy too. Find the ingredients at any HEB store with a Cooking Connection.

Directions:

Heat oven to 325°. Place all ingredients in a 9” x 13” pan and cover with foil. Bake for 1 ½  hours, stirring half way through. Serve warm. Garnish if desired. Can also be done in a crock pot (3-4 hours) or microwave (cook on high about 20 minutes stirring several times).

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9 Responses to Oaxacan Creamed Corn

Paula Schechter says: March 3, 2011 at 2:53 pm

This sauce and the Adams reserve rub may be purchased at any of the 68 HEB stores with a Cooking Connection Department. If you would like assistance in locating the store closest to you contact 210-938-7054 during business hours.

Reply
faith heidner says: November 13, 2011 at 3:39 pm

Exactly what is the ½ cup Texas on a Plate Pasilla de Oaxaca Sauce. I am sure I can find it in our new HEB that is opening soon in Boerne, I would just like to know what it is. Thanks,

Reply
Deb Thompson says: November 18, 2011 at 9:42 pm

I found it at the HEB in the Woodlands. It’s at the cooking station where they demo dishes and give you samples.

Reply
Liz Groat says: November 23, 2011 at 3:03 pm

I am preparing a big Thanksgiving dinner down here in Oaxaca and this looks fantastic. I’m very happy that it can be made in the microwave since I will not have any space in my horno. Now, however, to my embarasment, I have to inquire of one of my guests, who is the best cook in Oaxaca, what the heck pasilla is. She has taught me to make mole to die for and if you ever want the secret hints I will be glad to let you know.

For years the favorite of all Oaxacans at parties has been the HEB brisket that I bring back every time I cross the border.

Reply
    Tanji says: November 23, 2011 at 3:23 pm

    It’s a commonly used chile – very dark brownish color…rich flavor and medium heat. Google pasilla images and I’ll bet you recognize it. WOW…sounds like you’re in for a fabulous meal. Enjoy!!! :)

    Reply
Gloria says: December 22, 2012 at 11:48 pm

‘Texas on a Plate’ brand Pasilla de Oaxaca Sauce
I can not find it. Been to two HEB’s and both did not have it. Boerne and Leon Springs.
Anyone know where it is?
Gloria

Reply

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