Jalapeno Creamed Corn

If you’re looking for the best side dish that’s easy and delicious, it’s this Jalapeño Creamed Corn. Sweet corn meets cheesy, spicy goodness—easy to make with just a couple of ingredients and super addicting. It pairs perfectly with any main course.

This Jalapeno Creamed Corn is about to knock your socks off. Not a summer has gone by that my family hasn’t made this recipe. It’s one of the easiest 30 minute side dishes that’s always invited to the party.

If you’ve never had “creamed corn,” it’s basically a dish made by cooking fresh or frozen corn kernels in a creamy sauce, usually with butter, cheese, and seasonings, that results in a rich, smooth, and slightly thickened corn mixture. This recipe has the perfect balance of sweet and heat.

What makes this recipe so good is how easy it is to adapt. You can swap the cheeses, make it milder or spicier, and you can add a boost of flavor with yummy toppers like cooked bacon, cilantro, parsley, fresh jalapeños, or extra cheese because…why not?!

Add this to your next summer get-together menu along with my viral Southern Macaroni Salad and Baked Beans Recipe for a Crowd and you’ll have the neighbors always wanting to come to your house!

Why You’ll Like This Recipe

• Rich & Creamy: The combination of half-and-half, cream cheese, and cheddar makes for an irresistible sauce. 
• Perfectly Spicy & Sweet Balance: Jalapeños add just the right amount of heat, balanced by the sweetness of corn and a touch of sugar. 
• Easy to Make: Simple ingredients and straightforward steps make this dish quick to prepare. 
• Versatile Side: Great for BBQs, holiday dinners, or as a comforting veggie side any day of the week.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Salted Butter: Provides a rich base flavor and helps create a luscious, smooth sauce. 
• All-Purpose Flour: Acts as a thickening agent.
• Half-and-Half: Adds creaminess and richness without being too heavy. You can add extra half and half or milk to adjust the thickness.
• Sharp Cheddar Cheese: For bold cheesy flavor and extra creaminess in the sauce. 
• Cream Cheese: Adds a tangy, silky texture and thickens the sauce. 
• Corn Kernels: The star of the dish, providing natural sweetness and texture. You can use fresh or frozen corn. 
• Jalapeño Peppers: Brings the heat; adjust the quantity based on your heat preference. 
• Granulated Sugar: Balances the spice with a touch of sweetness.
• Salt: Enhances overall flavors; adjust to taste. 
• Garnish Options: Jalapeño slices for heat, parsley and cilantro for freshness, cheddar for extra cheese—perfect for finishing touches.

Tools You’ll Need

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Corn Peeler
• Cutting Board
• Chef’s Knife
• Bundt Pan
• Large Skillet
• Flat Whisk

How to Make Jalapeno Creamed Corn

1. Melt butter in a large skillet over medium heat. If you desire mild heat, sauté the jalapeno in this step for 1 minute. If you desire more heat, wait to add the jalapeno later.

2. Whisk in flour, and cook until it turns light in color and is bubbly, about 2 minutes.
3. Lower the heat to medium-low. Gradually stir in 2 cups of the half and half.

4. Once bubbles start to appear at the edge of the pan, add cheddar cheese and cream cheese. Allow them to melt, undisturbed, for 3 minutes, then stir until the mixture is smooth. Cook until the mixture slightly thickens, around 5 minutes.

5. If using fresh corn, cut the kernels off the ears. If using frozen or canned, thaw and/or drain.

6. Fold in the corn, jalapeno (if not previously added), sugar, and salt to the mixture. Cook for 5 minutes. Add the remaining half and half or milk to adjust the consistency, if needed.

7. Serve hot, and garnish as desired.

Pro Tips and Substitutions

• Adjust the Consistency. After you add the corn, you can add the remaining half and half or milk to thin the consistency if needed. The juiciness of fresh corn and the milk it yields varies.
• Adjust Spice Level: Use fewer jalapeños or remove the seeds to lower heat; add hot sauce for more intensity. Want it milder, sauté the in the butter before adding the flour. Want it hotter, add it when you add the corn. Mix in a pinch of cayenne pepper or chili powder for extra heat.
• Use Frozen Corn to Make it Even Easier: For convenience, frozen corn works just as well as fresh. Just be sure it’s fully thawed and drained. 
• Swap the Cheese: Monterey Jack, Pepper Jack, or gouda can be great substitutions depending on your flavor preference.
• Add a Flavor Boost:  Use fresh garlic or fold in fresh herbs like parsley or cilantro for a burst of fresh flavor. Chopped cooked bacon is an excellent topper. A sprinkling of paprika, chili powder, or tajin (chili lime seasoning) can also add a pop of flavor and color.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop over low heat, adding a splash of milk or half-and-half if needed to loosen the sauce. 

It’s not recommended to freeze, as dairy-based sauces can separate upon thawing. However, if frozen, reheat slowly and stir well.

Frequently Asked Questions

More Delicious Side Dishes

• Corn Chip Salad
• Apple Pie Baked Beans
• Old Fashioned Easy Squash Casserole
• KFC Coleslaw Recipe (Copycat)