Creamy, buttery, and just the right amount of spice, jalapeno creamed corn is the perfect addition to any meal. With frozen sweet corn, spicy jalapenos, and a creamy, rich sauce, it’s a crowd-pleaser. Creamed corn with jalapenos is perfect for holiday feasts or summer cookouts as it brings the heat without overwhelming the sweet. If you’re a fan of bold, spicy flavors, don’t miss my jalapeno mac and cheese or blackened corn for more mouthwatering sides.
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
This easy side dish made in a skillet is packed with flavor and couldn’t be easier to make. Ready in under 30 minutes, this spicy creamed corn recipe is ideal for everything from holiday feasts to weeknight dinners.
Jump to:
About Jalapeno Creamed Corn
Homemade creamed corn is easy to prepare in just one skillet, making it a quick side dish for weeknight dinners. Whether you're a fan of bold flavors or looking for a way to jazz up a classic, this creamy jalapeno corn is sure to become a new favorite in your recipe rotation.
What makes this jalapeño creamed corn recipe truly stand out is its versatility and flavor-packed profile. It pairs well with everything from turkey at Thanksgiving to burgers in the summer. From potlucks and parties, it's easy to transport and guaranteed to impress.
Ingredients
- Jalapeno peppers add a spicy kick, balancing the sweetness of the corn. I remove the seeds and ribs of from the jalapenos, but feel free to leave them in if you want more spice. To decrease the spice level, you can use poblano peppers or bell peppers instead.
- Shallot offers a subtle, sweet onion flavor that enhances the sweetness of this dish without overpowering it.
- Frozen sweet corn is convenient, flavorful, and what I use when making this recipe. Be sure to thaw the corn before adding it to the skillet. You can also use canned corn that has been drained and rinsed. Fresh corn works as well - just cut it off the cobs and cook as directed.
- Flour acts as a thickening agent to give the creamed corn its velvety texture.
- Whole milk adds richness and helps blend the flour smoothly for a creamy sauce.
- Butter provides a rich, buttery flavor that forms the base of the dish. I use unsalted butter when making this recipe.
- Heavy cream creates a rich, luscious sauce that brings the dish together.
- Cayenne powder adds to the heat level and complements the creamed corn and jalapeno. For less heat, you can omit this ingredient.
How to Make Jalapeno Creamed Corn
Step 1: In a small bowl, mix the flour and milk until fully combined and no lumps remain. Set aside.
Step 2: Melt the butter in a large skillet over medium heat. Add the diced jalapeño pepper and shallot, and cook for 1-2 minutes, stirring frequently, until softened and fragrant.
Step 3: Add the corn kernels and heavy cream to the skillet, stirring occasionally. Before pouring in the milk mixture, stir it again to ensure the flour hasn’t settled at the bottom. Gradually add the milk mixture to the skillet while stirring constantly. Let it cook until the sauce slightly thickens.
Step 4: Remove 2-3 cups of the creamed corn and blend it until smooth using a food processor or blender.
Step 5: Return the blended corn to the skillet and stir to combine.
Step 6: Season homemade creamed corn with salt, black pepper, and cayenne to taste. Mix well and serve warm.
Expert Tips
Don't skip the blending. Blending part of the corn mixture gives it that traditional velvety texture while still leaving some kernels whole for contrast. Use a stick blender for easier cleanup if you don’t want to transfer the corn to a food processor.
Thaw the corn. Make sure your frozen corn is completely thawed for even cooking.
Add cheese. For an extra indulgent twist, stir in ½ cup of shredded cheddar cheese, parmesan, or cream cheese at the end of cooking. Stir well until its melted.
Make jalapeno popper creamed corn! To make this fun twist, simply top with crumbled bacon and cotija cheese.
Serving Suggestions
For summer gatherings, pair spicy creamed corn with BBQ chicken flatbread for a flavorful feast.
During the holidays, this dish shines alongside air fryer turkey, fall pasta salad, and stove top stuffing with sausage.
For a simple weeknight dinner, I like to serve it with air fryer thin pork chops and a fresh green salad.
Storage
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make Ahead: Prepare jalapeno creamed corn up to 1 day in advance and reheat gently on the stovetop or microwave before serving.
Recommended
If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Jalapeno Creamed Corn
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- Large Skillet
Ingredients
- 1 Tablespoon flour
- 1 cup whole milk
- 2 Tablespoons unsalted butter
- 3 Tablespoons jalapenos seeded and diced
- 3 Tablespoons shallot minced
- 5 cups frozen sweet corn thawed
- 1 cup heavy cream
- ¼ teaspoon cayenne
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a small bowl, whisk together the flour and milk until the flour is fully dissolved. Set aside.
- In a large skillet over medium heat, melt the butter. Add the diced shallot and jalapeños and sauté for 1-2 minutes, stirring frequently, until softened and fragrant.
- Stir in the corn and heavy cream. Cook for about 3 minutes, stirring occasionally. Before adding the milk mixture, give it another stir to reincorporate any flour that may have settled at the bottom. Gradually pour the milk and flour mixture into the skillet, stirring constantly. Cook for an additional 4 minutes, or until the sauce begins to thicken slightly.
- Scoop out 2-3 cups of the creamed corn and add to a food processor or blender and blend until smooth. Pour blended corn back to the skillet and stir to combine. Note: Alternatively, you can use a stick blender and spot blend a few times.
- Season the creamed corn with salt, pepper, and cayenne to taste. Stir well and serve warm.
Notes
- 3 tablespoons of diced jalapenos is about 2 jalapenos.
- To make this dish extra creamy, stir in ½ cup of shredded cheddar cheese, parmesan, or cream cheese before serving.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. To make ahead, prepare recipe up to 1 day in advance and reheat gently on the stovetop or microwave before serving.
- Freeze creamed corn in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Leave a Reply