This post is sponsored by ALDI. This chipotle creamed corn is a modern take on a classic favorite: silky, savory corn with a hint of heat, fresh herbs and a generous sprinkle of crunchy golden garlic breadcrumbs.
Want a dish that wins over everyone at Thanksgiving? Make creamed corn.
Chipotle creamed corn—yes please. It balances sweetness and gentle heat perfectly.
This creamy, textured corn with a crisp breadcrumb topping pairs beautifully with traditional Thanksgiving sides.
This week I’m sharing my annual Thanksgiving spread. Alongside recipes like stuffed acorn squash, French onion mashed potatoes and maple mustard Brussels sprouts, this chipotle creamed corn is a standout.
We love shopping at ALDI and I’ve partnered with them for years. Their selection makes it easy to build an entire holiday menu without stress—affordable, reliable ingredients that have become staples in my kitchen.
They have all the things
Every ingredient for the dishes I’m sharing this week can be found at ALDI. Their products are affordable and shopping there is efficient, which takes a lot of stress out of holiday prep.
P.S. You can also make my favorite stuffing from last year using ALDI ingredients—definitely try it.
This chipotle creamed corn will likely become a repeat request at your table. It’s easy, full of flavor, keeps well as leftovers and complements nearly any main or side.
How to make chipotle creamed corn
- Use frozen corn for convenience—no need to thaw. I like Simply Nature Organic Frozen Corn from ALDI.
- Chipotle peppers provide the signature smoky heat. I use Pueblo Lindo Canned Chipotle Peppers in adobo from ALDI. They’re spicy, so adjust the number of peppers to suit your taste. Two peppers plus a bit of adobo usually gives a pleasant warmth without overpowering the dish.
- The corn gets a touch of sugar, butter, and seasoning (salt and pepper) to round out the flavor.
- Heavy cream is essential for a silky texture; combine it with a milk-and-flour slurry to thicken the creamed corn reliably.
- My favorite finishing touch is the garlic breadcrumbs. Panko cooked with butter and garlic becomes golden and crisp—perfect sprinkled over the warm creamed corn.
My family usually prefers classic Thanksgiving dishes, but this creamed corn wins everyone over—even the kids. It feels familiar enough for a traditional spread while offering a bright, slightly modern twist that works for Friendsgiving or a special holiday table.
Chipotle Creamed Corn
Chipotle Creamed Corn with Garlic Breadcrumbs
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Ingredients
- 2 (10 ounce) packages Simple Nature Organic Frozen Corn
- 2 Pueblo Lindo Canned Chipotle Peppers in adobo, 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
- ⅓ cup freshly grated Parmesan
- 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
Instructions
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Heat the corn, chipotle peppers, adobo sauce, cream, butter and sugar in a saucepan over medium heat. Season with a big pinch of salt and pepper. Stir until the butter melts and the sugar dissolves.
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Combine the milk and flour in a jar with a lid and shake to make a slurry. Whisk the slurry into the cream mixture and cook, stirring often, until the corn thickens and becomes creamy, about 5 to 6 minutes.
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Stir in the Parmesan. Taste and adjust salt, pepper and chipotle to your preference.
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Transfer the creamed corn to a serving dish, top with the garlic breadcrumbs and fresh herbs if desired, and serve.
garlic breadcrumbs
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Melt butter in a nonstick skillet over medium-low heat. Add garlic and cook briefly, about 20 seconds. Add breadcrumbs and stir continuously until golden and toasty. Remove from heat and sprinkle over the creamed corn.
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