Jalapeno Creamed Corn with Frozen Corn
This spicy jalapeno creamed corn recipe is the ultimate side dish! Made with simple ingredients and ready in 25 minutes, it’s perfect for a summer BBQ cookout and holiday feast.
Servings: 10 servings
Calories: 196kcal
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.
- I also tested this recipe with drained and rinsed canned corn and fresh corn on the cob. Both work well, but I found frozen corn to be the most flavorful and convenient.
- I prefer the taste of this creamed corn without cheese, but feel free to stir in ½ cup of shredded cheddar cheese, parmesan, or cream cheese at the end of cooking for an extra indulgent flavor.
- 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.
Nutrition
Calories: 196kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 134mg | Potassium: 252mg | Fiber: 2g | Sugar: 6g | Vitamin A: 732IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 0.5mg
