Name: Jalapeño Creamed Corn
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 Tablespoon flour; 1 cup whole milk; 2 Tablespoons unsalted butter; 2 medium jalapenos (seeded and diced (about 3 tablespoons)); 3 Tablespoons shallot (minced); 5 cups sweet corn (drained and thawed if frozen); 1 cup heavy cream; ¼ teaspoon cayenne; ½ teaspoon salt; ½ teaspoon black pepper

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Sweet corn, fresh jalapeños, butter, and cream come together in one skillet for a rich, velvety side dish with just enough heat. My jalapeño creamed corn recipe gets its creamy texture without cream cheese or shredded cheese. A little flour thickens the sauce, then part of the corn is blended to make it extra creamy while leaving plenty of whole kernels for texture. This side dish is ready in about 25 minutes, making it just as easy for a weeknight dinner as it is for Thanksgiving or a backyard BBQ.

Jalapeno creamed corn in a skillet with a wooden spoon and topped with sliced jalapenos.

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About My Spicy Creamed Corn

Growing up in Texas, corn and jalapeños are two ingredients I cook with all the time, and I love the sweet-and-spicy combination they create here.

I tested this spicy creamed corn with fresh, canned, and frozen corn, and frozen corn was my favorite for both flavor and convenience.

I wanted to make creamed corn without cream cheese. Instead, whole milk, heavy cream, and a little flour create the rich sauce, then part of the corn is blended and stirred back into the skillet. That extra step is what gives the dish its thick, velvety texture while still leaving plenty of whole corn kernels for a little bite.

The heat is easy to adjust. I remove the ribs and seeds from the jalapeños for a flavorful kick that doesn't overpower the corn, then add a little cayenne for extra warmth. Best of all, it comes together in one skillet in about 25 minutes, similar to my other easy side dishes.

Jalapeno cream corn is sure to become a new favorite in your recipe rotation. It pairs well with everything from turkey at Thanksgiving to burgers in the summer. From potlucks to parties, it's easy to transport and guaranteed to impress.

Ingredient Notes

You only need a handful of simple ingredients for this creamed corn with jalapenos, but a few small choices make a big difference in its texture and flavor.

Ingredients needed to make spicy creamed corn with jalapenos.

Frozen sweet corn: Thaw it completely before cooking so excess water doesn't dilute the cream sauce. I found that frozen corn is the most convenient and flavorful, but canned corn or fresh corn also work.
Jalapeno peppers add a spicy kick, balancing the sweetness of the corn. I remove the seeds and ribs of from the inside of 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.
I make this creamed corn with no cheese. Instead, to get the creamy texture, I use a combination of milk and heavy cream.
Shallot offers a subtle, sweet onion flavor that enhances the sweetness of this dish without overpowering it.
Flour acts as a thickening agent to give the creamed corn its velvety texture.
Butter provides a rich, buttery flavor that forms the base of the dish. I use unsalted butter when making this recipe.
Cayenne powder adds to the heat level and complements the creamed corn and jalapeno. For less heat, you can omit this ingredient.

I love taking Tex-Mex ingredients, like corn, and putting a unique twist on them, just like my easy and cheesy corn casserole with jalapenos and skillet charred corn.

How to Make Jalapeño Creamed Corn

Flour and milk whisked together in a small bowl.

Step 1: Whisk the flour into the milk until completely smooth with no visible lumps. Set aside.

Give it another quick stir just before adding it to the skillet because the flour will settle as it sits.

Diced jalapenos and shallot sauteing in a skillet.

Step 2: Melt the butter in a large skillet over medium heat. Cook the shallot and jalapeño in melted butter until the shallot is softened and translucent and the jalapeño smells fragrant, about 1-2 minutes.

Heavy cream added to the skillet with corn and jalapenos.

Step 3: Add the corn and heavy cream and cook for about 3 minutes. Slowly pour in the milk mixture while stirring so the flour incorporates evenly.

Keep the mixture at a gentle simmer rather than a hard boil and cook until the sauce lightly coats the kernels and begins to cling to your spoon.

Step 4: Remove 2-3 cups of the creamed corn and blend it until smooth using a food processor or blender.

Note: Blending 2 cups will make the creamed corn chunkier while blending 3 cups will make the final result smoother.

Blended jalapeno creamed corn poured back into the skillet.

Step 5: Return the blended corn to the skillet and stir to combine.

A wooden spoon and seasonings added to the skillet of cream corn with jalapenos.

Step 6: Season homemade creamed corn with salt, black pepper, and cayenne to taste. Mix well and serve warm.

Tips for the Best Creamed Corn with Jalapenos

Thaw the corn completely. Excess water can thin the sauce.
Whisk the flour into cold milk. This helps prevent lumps.
Don't aggressively boil the cream sauce. A gentle simmer gives you better control over the consistency.
Don't skip blending some of the corn. It's what creates the creamy texture while preserving whole kernels.
Remember that it thickens as it sits. Keep it slightly looser than you think you need before taking it off the heat.

Flavor Variations

Make jalapeno popper creamed corn! To make this fun twist, simply top with crumbled bacon and cotija cheese.
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.

Spicy jalapeno creamed corn recipe in a bowl.

Serving Suggestions

This creamy jalapeño corn is one of those side dishes that works just as well at a Texas-style cookout as it does on a holiday table. The sweet corn and creamy sauce are especially good with smoky, savory meats, so I love serving it alongside my Dutch oven brisket, grilled chicken, ribs, or pulled pork. For an easy weeknight dinner, pair it with air fryer thin pork chops and a simple green salad.

It's also a great side for Thanksgiving and Christmas, especially when you want something a little more exciting than traditional creamed corn. Serve it with my air fryer turkey, stove top stuffing with sausage, and bourbon sweet potato casserole for a holiday spread with plenty of sweet, savory, and spicy flavor.

Storage

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat or in short intervals in the microwave. Stir in a splash of milk or cream if the sauce has thickened.

Make ahead: Prepare up to one day ahead. The corn will thicken as it chills, so add a splash of milk when reheating if needed.

Freezer: You can freeze creamed corn for up to 2 months, although the dairy sauce may separate slightly after thawing. Thaw overnight in the refrigerator and reheat slowly while stirring until creamy again.

More Recipes with Jalapenos

Jalapeño Corn Casserole: A creamy, cheesy corn casserole with sweet corn, green chiles, and fresh jalapeño for a little Tex-Mex kick.
Jalapeño Rice: Fluffy, savory rice loaded with jalapeños, cilantro, and lime that makes an easy side for tacos, enchiladas, or grilled meats.
Jalapeño Popper Potato Salad: A roasted potato salad inspired by jalapeño poppers, with plenty of bold, savory flavor and a little heat.
Jalapeño Mac and Cheese: Ultra-creamy mac and cheese with fresh jalapeños, cheddar, and smoked Gouda for a smoky, spicy twist on classic comfort food.

Jalapeño Creamed Corn