If ever a side dish could steal the spotlight, it’s this luscious, slightly spicy Jalapeño Creamed Corn. Imagine bursts of sweet corn blanketed in a creamy sauce, a kiss of heat from fresh jalapeños, and everything melded together with silky cheeses—each bite is pure comfort with a lively twist.
Why You’ll Love This Recipe
- Irresistibly Creamy: Rich heavy cream and velvety cream cheese make this Jalapeño Creamed Corn decadently smooth and comforting with every spoonful.
- Balanced Heat: Fresh jalapeños bring just the right amount of warmth—never overpowering, but enough to wake up your tastebuds.
- Bursting With Freshness: Sweet corn, aromatic onion, and garlic give the dish a pop of summery flavor, whether you use fresh or frozen kernels.
- Quick and Easy: Ready in about 20 minutes with straightforward steps, this creamed corn is unfussy, utterly satisfying, and perfect for any gathering.
Ingredients You’ll Need
The beauty of Jalapeño Creamed Corn is just how simply the ingredients come together, each one playing an essential role in flavor and texture. Here’s a closer look at what you’ll need, with a few handy tips to help your dish shine.
- Butter: The flavor foundation for all that follows, butter adds richness and helps coax out sweetness from the onions and corn.
- Yellow onion: Sautéed until soft, onion brings subtle sweetness and depth—don’t rush this step for maximum flavor.
- Garlic: A quick sizzle wakes up its aroma, adding a savory, mouthwatering undertone to the creamy base.
- Corn kernels: Fresh, frozen, or even well-drained canned corn all work beautifully—go with what’s freshest and most convenient for you.
- Fresh jalapeños: These transform the dish, lending brightness and a customizable level of heat. Remove seeds for a milder touch or keep a few for extra kick.
- Heavy cream: The secret to indulgent silkiness—it mingles with the corn for that signature velvety texture.
- Cream cheese: Softened cream cheese helps create the ultimate creamy consistency and a hint of tang that sets this dish apart.
- Parmesan cheese: Freshly grated parmesan melts in at the end, adding a savory, nutty note that balances the sweetness of the corn.
- Granulated sugar: A little sugar brings out the corn’s natural sweetness and rounds out the subtle heat.
- Salt and freshly ground black pepper: Don’t underestimate the finishing touch—season to taste at the end for maximum flavor.
Variations
One of the joys of Jalapeño Creamed Corn is how wonderfully it adapts to your own tastes and what you have in your kitchen. Don’t be afraid to make it your own—here are a few favorite ways to switch things up.
- Bacon Lover’s Upgrade: Stir in a handful of crisped bacon bits for a smoky kick and a bit of crunch.
- Lighter Option: Swap in half-and-half or whole milk for heavy cream and reduced-fat cream cheese for a lighter—but still creamy!—version.
- Extra Veggie Power: Add bell peppers, poblano, or even a few handfuls of baby spinach for more color and nutrients.
- Cheese Swap: Try pepper jack or smoked gouda for a different cheesy twist and an added layer of flavor.
How to Make Jalapeño Creamed Corn
Step 1: Sauté the Aromatics
Start by melting the butter in a large skillet over medium heat. Once it’s gently bubbling, toss in your diced onion and let it cook down, stirring often, until it turns soft and translucent—about 5 minutes. Slide in the minced garlic and let it sizzle for just a minute, until fragrant but not browned. This mellow, savory base makes all the difference!
Step 2: Add Corn and Jalapeños
With your kitchen smelling amazing, stir in the corn kernels. Let them cook for about 3 minutes, just enough to heat through and draw out their natural sweetness. Now, add in the minced jalapeños. Give the whole mixture a good stir and let everything mingle for another 5 minutes—the corn gets a touch of char, and the jalapeños begin to soften.
Step 3: Creamy Goodness
Pour in the heavy cream, and dot the skillet with the softened cream cheese. Stir often—at first it may look lumpy, but just keep going! The cream cheese will melt and combine beautifully, creating that irresistibly thick, creamy sauce. Let it bubble and reduce for 3–5 minutes until it all comes together and the sauce coats the corn.
Step 4: Season, Finish & Serve
Off the heat, stir in the parmesan, sugar, salt, and black pepper. This is the moment where everything clicks—the sugar enhances the corn, the parmesan adds savoriness, and salt and pepper round it all out. Taste and adjust seasoning as needed, then serve your Jalapeño Creamed Corn piping hot and ready to wow!
Pro Tips for Making Jalapeño Creamed Corn
- Chop Jalapeños Finely: The smaller you chop the jalapeños, the more evenly the spice and flavor are distributed—plus, nobody gets an accidental fiery bite!
- Room Temp Cream Cheese: Softened cream cheese melts and blends much faster, giving your creamed corn that silky, lump-free finish.
- Low and Slow Simmer: Letting the mixture gently bubble ensures the cream thickens without scorching, and the flavors meld smoothly.
- Freshly Grated Parmesan: Grating your own parmesan makes a world of difference—bags of pre-grated cheese often lack the melt-factor and flavor!
How to Serve Jalapeño Creamed Corn
Garnishes
Add a sprinkle of fresh chives, sliced green onions, or even a little extra grated parmesan right before serving. A few jalapeño wheels (or extra cracked black pepper) on top are a gorgeous finishing touch for both color and a hint about the heat inside.
Side Dishes
Jalapeño Creamed Corn is a total crowd-pleaser at potlucks and BBQs. It’s especially fantastic alongside smoky grilled meats, classic barbecue, or a hearty baked potato. It even shines next to roasted chicken or simple pan-seared fish.
Creative Ways to Present
Spoon this creamed corn into individual ramekins for a dinner party, or serve family-style in a big, rustic bowl. You can also use it as a decadent taco topping, spoon it over cornbread, or (trust me on this) stir leftovers into scrambled eggs or a breakfast burrito!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Jalapeño Creamed Corn (it does disappear quickly!), simply let it cool, then transfer to an airtight container. It keeps well in the refrigerator for up to 3 days, staying delightfully creamy.
Freezing
Want to freeze it for later? This dish can be frozen, but for best results, cool it completely first and store in a freezer-safe container. Note, the texture may be slightly thinner upon reheating, but the flavors remain bold and delicious.
Reheating
To reheat, gently warm on the stovetop over low heat, adding a splash of cream or milk if needed to restore the original creaminess. Alternatively, microwave in short bursts, stirring often until hot throughout.
FAQs
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Can I use frozen or canned corn for Jalapeño Creamed Corn?
Absolutely! Both frozen and canned corn work beautifully—just be sure to thaw and drain well before adding to the pan. Fresh corn is a treat in summer, but this recipe is delicious year-round with the convenience of frozen or canned kernels.
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How spicy is Jalapeño Creamed Corn?
The heat is customizable. Removing all seeds from the jalapeños makes for a gentle warmth, while leaving some seeds in creates a spicier bite—taste as you go and adjust for your preference.
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Can I make Jalapeño Creamed Corn ahead of time?
Yes! Prepare the dish up to two days in advance and refrigerate in an airtight container. Gently reheat before serving, and add a splash of cream if needed to restore its luscious texture.
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What substitutions work for cream cheese?
If you don’t have cream cheese, you can use mascarpone for an equally creamy result, or substitute with a little more heavy cream (though the sauce will be slightly less thick). Small cubes of Boursin or soft goat cheese can also work for a flavor twist!
Final Thoughts
Once you’ve tasted Jalapeño Creamed Corn, you’ll find yourself looking for any occasion to serve it—from cozy weeknights to festive cookouts. I can’t wait for you to try this recipe and watch it become a favorite at your table, too. Enjoy every creamy, vibrant spoonful—you deserve it!
Print
Jalapeño Creamed Corn Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Jalapeño Creamed Corn recipe combines sweet corn kernels with spicy jalapeños in a creamy, cheesy sauce for a flavorful side dish that will spice up any meal.
Ingredients
For the Jalapeño Creamed Corn:
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups corn kernels
- 2 fresh jalapeños, minced (seeds removed, if desired)
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1/2 cup parmesan cheese, freshly grated
- 1 tablespoon granulated sugar
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- In a skillet over medium heat, melt the butter. Add onion and cook until soft, stirring often, about 5 minutes.
- Add garlic and cook 1 minute more.
- Stir in corn and continue cooking for about 3 minutes, stirring occasionally.
- Add jalapeños and cook 5 minutes more.
- Stir in cream and cream cheese. Stir until cream cheese is incorporated and let cook until cream has thickened, about 3-5 minutes.
- Turn off heat and stir in parmesan, sugar, salt, and pepper. Taste and adjust seasoning as needed, then serve!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg
