Vincent Price’s Mexican Creamed Corn

This may well be my number one favourite of ALL Silver Screen Suppers dishes.  I absolutely ADORE this stuff and can eat it by the ladle-ful.  Recipe is at the end of this post.  I cannot recommend anything else you will find here as highly.  Except maybe I will, in a couple of months when the blog will be 10 YEARS OLD.  I’m gonna decide on my top 100 dishes Silver Screen Suppers dishes.  Or maybe just 10 – ha ha! 


I just love it when my kitchen is full of people when I am making them dinner.  I threw out a dumb question when I embarked upon slicing the kernels off 6 cobs of corn.  “Does anyone know a way of preventing bits of corn flying all over the kitchen when you slice it off cobs?”  Nathan came back with the very sensible suggestion of slicing it into a deep bowl.  Which I did, my lovely teak salad bowl.  Worked perfectly.

So for the main course of my BEST EVER DINNER PARTY I mad the following recipes from:


Lomo borracho (drunken pork loin) – this was a showstopper!  I made it with Hammerton Brewery N7 and tequila!  Whoosh!!


when I sliced it, there was much admiration…  Mmmm CHORIZO!


Frijol de novios (sweetheart beans) – sooooo delicious – with fried onions and chorizo to go on top…


Arroz verde (green rice) (forgot to take a photo but you’ll see it in the murky photo at the very top)

Carne con chile colorado y garbanzos (beef with chile and chickpeas) – on the bottom left of this picture.


Plus aformentioned best of all sweetcorn dishes – Elote Con Crema a la Mexicana – Mary and Vincent Price’s Creamed Corn from A Treasury of Great Recipes (1965)


  1. In a skillet melt 4 tablespoons butter.
  2. Add 1 medium onion, chopped (4 tablespoons), and 1 clove garlic, minced.  Saute until onion is lightly browned.
  3. Add the kernels cut from 8 ears of fresh corn, 4 chilies poblanos, thinly sliced, 1/2 teaspoon salt, and 3/4 cup diced Swiss or Muenster cheese.
  4. Cover with a towel and cook over low heat, stirring occasionally, for 30 minutes.


Serve the corn with a bowl of sour cream on the side.  A generous spoonful on top of each portion is delicious.

aaaaaaaaaarg!  Yes!


11 Responses to Vincent Price’s Mexican Creamed Corn

  1. Tina Blacksmith 29 Oct, 2015 at 3:43 am #

    I made the Mexican Creamed Corn for dinner tonight and it turned out amazing! I used pepperjack cheese instead, which made it spicier. I also added a pinch of chili powder. I could make a giant pot of this stuff and eat it for days.

    • Jenny 29 Oct, 2015 at 8:38 am #

      Tina, I hear you! I absolutely LOVE this and keep thinking about the little portion that is tucked away in my freezer. It is DIVINE. Are you going to blog about it for the #TreasuryCookalong? I do hope so!

      • Tina Blacksmith 30 Oct, 2015 at 12:23 am #

        I am seriously thinking of doing this for the #TreasuryCookalong now that I’ve made it and know how good it is! I need to buy some more corn….

        Do you know of anyone else who is doing the #TreasuryCookalong?

        • Jenny 30 Oct, 2015 at 3:31 pm #

          Hi Tina – yes, lots of folks have said they are joining in and I’ve had 5 entries sent in so far – still over a week to go!

  2. mark brisenden 15 Jul, 2017 at 3:34 pm #

    I’m having some friends over for Cowboy Cook Day this year and I’m going to do this as a side dish. But as I can’t wait I’m going to try a ‘cheat’ version today with tinned corn,garlic puree and with some jalapeno slices. As I love sweet corn, chili’s and garlic I can’t see how I’m not going to like this.

  3. Jenny 16 Jul, 2017 at 11:09 pm #

    Oooh, let me know how it turns out, a “cheat’ version sounds like a very good idea. I WANT SOME OF THIS RIGHT NOW. In fact, I can’t think of any moment, in any day that i wouldn’t eat some of this. Seriously delicious…

    for some reason,the tea towel bit seems to be crucial!


  4. Jenny 16 Jul, 2017 at 11:12 pm #

    PS – I use DRIED chilies poblanos (which I think are called Ancho chiles when dried) which i soak in hot water for about 15 minutes then I chop up. Mmmmmm

  5. mark brisenden 17 Jul, 2017 at 6:51 pm #

    It was delicious . Did not look as dark as yours but I guess that’s the colour in the darker chili you used. Unaccountably could not find tea towel, so part covered whilst I simmered. I also added a little paprika . Going to do again on sat with different chili’s and tea towel ! Thanks .

  6. Jenny 18 Jul, 2017 at 1:16 pm #

    Mmmmmm – I am JEALOUS because I love this stuff so much… Paprika is a good idea too…. yum, yum, yum!

  7. Mark Brisenden 23 Jul, 2017 at 8:29 pm #

    Made this again last night and my guests loved it. Served it with ‘Chisum’s Chili’ from ‘True Grits: Recipes Inspired from The Movies of John Wayne.’ book . And Robert Quarry’s Texas Potato Salad as the other side . For the P.Salad though I roasted some baby potatoes in garlic puree, salt and pepper and made the salad up from them once they’d cooled . Again guests loved ‘much better than that crap they sell in the supermarket’ was one comment ! Good stuff . Will be cooking many times again I’m sure.

  8. Jenny 24 Jul, 2017 at 6:30 am #

    Mmmmm – yum, yum! Your dinner sounds sooooooo good. I didn’t know about the True Grits book * goes on short detour via to buy a copy * Roasting the potatoes first for the Robert Quarry potato salad is a brilliant idea. Reading all that has made me SO HUNGRY!!

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