Creamed corn with chilli and smoky paprika

Creamed corn with chilli and smoky paprika

  • serves 4-6 as a side
  • A little effort

A simple, side that uses fresh corn on the cob. Chilli gives it a kick of heat. Goes well with grilled chicken or fish or as part of a vegetarian meal. The recipe was inspired by Q Grill barbecue restaurant and bar.




  • corn cobs 4 large, husks removed and kernels cut from cobs
  • onions 2, finely chopped
  • garlic 1 clove, crushed
  • red chilli 1, seeded and finely chopped
  • butter 25g
  • rapeseed oil
  • smoked paprika ½ tsp
  • double cream 250ml
  • coriander to serve


  • Step 1

    Put the corn kernels, onions, garlic and chilli in a pan (with a lid), with the butter and 1 tbsp oil and cook over a very low heat for about 10 minutes, or until the onion is translucent and the corn is soft, but not browning. Stir in the paprika for a minute to toast.

  • Step 2

    Add in the cream with 200ml water, then bring to a gentle simmer before covering and cooking for 10 minutes. Lift off the lid and, using a stick blender, blitz roughly half of the corn in the pan. Bubble gently without the lid for roughly another 10 minutes, or until the corn is thick and creamy. Season well, particularly with salt and scatter with coriander to serve.  Recipe by Q Grill

Nutritional Information

  • Kcals 356
  • Fat 29.2g
  • Carbs 17.9g
  • Fibre 2.6g
  • Protein 4.2g
  • Salt 0.5g