Creamy, cheesy, and just the right amount of spicy, Jalapeño Creamed Corn is comfort food with a kick! It’s the perfect way to turn humble corn into a standout side dish that steals the show at family dinners and festive gatherings.
Why You’ll Love This Recipe
- Creamy with a Kick: The buttery cream sauce and cream cheese make every bite velvety smooth, while fresh jalapeños add a lively pop of heat.
- Easy and Quick: This Jalapeño Creamed Corn comes together in just 30 minutes—trust me, you won’t believe something so good is also weeknight easy.
- A Crowd-Pleaser: Whether at BBQs or holidays, everyone asks for seconds (and the recipe!)—it’s the ultimate make-ahead side.
- Versatile: You can adjust the heat and play with the cheeses, making it deliciously adaptable for any palate.
Ingredients You’ll Need
Everything you’ll need for Jalapeño Creamed Corn is likely already in your kitchen, but it’s how these simple ingredients work together that makes this dish shine. Each one adds its own richness, heat, creaminess, or cheesy goodness—so don’t skip a thing!
- Butter: Sets the base with richness, helping the onions become perfectly soft and sweet.
- Yellow onion: Adds subtle sweetness and extra flavor depth when sautéed until golden.
- Garlic: Brings a gentle aromatic kick that lingers in every creamy bite.
- Corn kernels: The star of the show! Use fresh, frozen, or even drained canned corn for bursts of sweetness and texture.
- Fresh jalapeños: Finely minced, they provide a mild to medium heat that’s balanced, not overpowering—remove the seeds if you prefer it less spicy.
- Heavy cream: Makes the sauce extra luscious and ensures every bite is silky-smooth.
- Cream cheese: Melts into the corn, giving an irresistible creamy tang and a thick, velvety texture.
- Parmesan cheese: Grated fresh, it infuses the dish with a savory, nutty complexity.
- Granulated sugar: Just a touch heightens the natural sweetness of the corn.
- Salt & black pepper: Simple but essential to bring out all the flavors and balance the richness.
Variations
The best part about Jalapeño Creamed Corn is how easily you can tweak it to match your family’s cravings, spice tolerance, or what you have on hand. Experiment with your favorite add-ins and discover your personal signature version!
- Extra Cheesy: Fold in shredded cheddar or pepper jack for a melty, gooey twist.
- Bake It: After preparing, transfer to a baking dish, top with breadcrumbs and a sprinkle of cheese, then broil until bubbly and golden for a gratin-style finish.
- Lighter Option: Swap heavy cream for half-and-half and use reduced-fat cream cheese for a slightly lighter take that’s still creamy.
- More Heat: Add a pinch of cayenne or use serrano chiles for an extra fiery version that heat lovers will adore.
How to Make Jalapeño Creamed Corn
Step 1: Sauté Aromatics
Begin by melting the butter in a large skillet over medium heat. Add the diced onion and let it cook, stirring often, until it’s soft, translucent, and just golden around the edges—this takes about 5 minutes. Toss in the garlic and let it bloom for another minute; this brings out its fullest flavor, making the base incredibly fragrant.
Step 2: Add Corn and Jalapeños
Stir in your corn kernels and let them warm through for about 3 minutes, stirring occasionally so they pick up all the buttery goodness. Next, add the minced jalapeños and cook for another 5 minutes. This lets the jalapeño’s heat infuse right into the corn, while everything gets just a touch caramelized.
Step 3: Make It Creamy
Pour in the heavy cream and add the cream cheese. Stir well as the mixture slowly thickens and the cream cheese fully melts—this takes about 3 to 5 minutes. Keep stirring gently so the sauce becomes extra smooth, creamy, and coats every kernel beautifully.
Step 4: Finish and Serve
Turn off the heat and stir in the parmesan, sugar, salt, and pepper. Give it a quick taste—adjust the seasoning as you like, maybe a little more salt or a sprinkle of black pepper. Serve immediately while luscious, creamy, and piping hot. Your Jalapeño Creamed Corn is ready to be devoured!
Pro Tips for Making Jalapeño Creamed Corn
- Fresh vs. Frozen Corn: If corn is in season, fresh kernels absolutely shine, but good-quality frozen corn is a fantastic year-round shortcut.
- Adjusting Spice Level: Remove the jalapeño seeds and membranes for milder heat, or leave some in for extra spicy creamed corn energy.
- Cream Cheese Softening: Make sure your cream cheese is at room temperature—it’ll melt quickly and blend into the sauce with zero lumps.
- Do Not Overcook: Once the sauce thickens, turn off the heat to avoid curdling or drying out. The corn should stay juicy and plump!
How to Serve Jalapeño Creamed Corn
Garnishes
A sprinkle of extra parmesan, sliced fresh jalapeños, or a shower of chopped chives adds color and a bright finish to your Jalapeño Creamed Corn. If you like, toss on some crispy bacon bits for a savory surprise!
Side Dishes
This recipe pairs magically with barbecue classics like grilled chicken, ribs, or smoked brisket. It’s also fabulous alongside roast turkey, ham, or any hearty entrée where you want a creamy, spicy contrast.
Creative Ways to Present
Serve Jalapeño Creamed Corn in mini skillets or individual ramekins for a dinner party, or spoon it over baked potatoes for a crowd-pleasing upgrade. It also makes an irresistible topping for nachos or tacos—hello, taco night hero!
Make Ahead and Storage
Storing Leftovers
Let your creamed corn cool to room temperature, then transfer it to an airtight container. Stored in the fridge, Jalapeño Creamed Corn will stay delicious for up to 3 days.
Freezing
You can absolutely freeze this dish! Scoop cooled creamed corn into freezer-safe bags or containers and store for up to two months. Thaw overnight in the refrigerator for best texture.
Reheating
Reheat gently in a saucepan over low heat, stirring frequently—add a splash of cream or milk if needed to loosen it. For single servings, the microwave on low also works beautifully!
FAQs
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Can I use canned corn instead of fresh or frozen?
Yes! Just be sure to drain and rinse the cans well before adding. Canned corn works great in a pinch, though it’s a bit softer in texture than fresh or frozen.
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How spicy is Jalapeño Creamed Corn?
It’s moderately spicy with just two jalapeños as written, but you can dial it up or down. Removing the seeds and membranes makes it milder, and you can always start with one pepper and taste as you go.
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Is this recipe gluten-free?
Yes, Jalapeño Creamed Corn is naturally gluten-free as long as all your ingredients are too (double-check your cream cheese and cheese labels to be sure).
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Can I make Jalapeño Creamed Corn ahead of time?
Definitely! Prepare it a day ahead, cool, and refrigerate. Just reheat gently before serving and stir in a splash of cream if it’s thickened up too much.
Final Thoughts
If you’re ready to wow at your next meal, give this Jalapeño Creamed Corn a spot at your table. It’s warm, welcoming, and absolutely unforgettable—just one taste and you’ll understand why it’s a staple in my kitchen. Enjoy every spoonful!
Print
Jalapeño Creamed Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Jalapeño Creamed Corn recipe takes the classic creamed corn to a whole new level with the addition of spicy jalapeños and rich cream cheese. It’s a perfect side dish for any occasion, adding a kick of flavor to your meal.
Ingredients
Ingredients:
- 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
- Preparation: 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! Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
