Jalapeno Creamed Corn
If you’re looking for a side dish that's easy and delicious, Jalapeño Creamed Corn is where it’s at. Sweet corn meets cheesy, spicy goodness—easy to make and super addicting. Perfect for every summer party!
Servings: 8 servings
Calories: 276kcal
Ingredients
- 4 tablespoons salted butter
- 4 tablespoons all-purpose flour
- 2-3 cups half and half
- 3/4 cup shredded sharp cheddar cheese
- 4 ounces cream cheese
- 4 cups corn kernels fresh, frozen or canned
- 1-2 jalapeno peppers seeded and diced
- 1-2 tablespoons granulated sugar
- salt amount as desired
- Garnish options: additional diced or sliced jalapeño, chopped parsley or cilantro, cooked and crumbed bacon and/or additional cheddar cheese
Instructions
- 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.
- Whisk in flour, and cook until it turns light in color and is bubbly, about 2 minutes.
- Lower the heat to medium-low. Gradually stir in 2 cups of the half and half.
- 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.
- If using fresh corn, cut the kernels off the ears. If using frozen or canned, thaw and/or drain.
- 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.
- Serve hot, and garnish as desired.
Video
Notes
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: 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 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.Nutrition
Calories: 276kcal | Carbohydrates: 20g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 370mg | Potassium: 241mg | Fiber: 2g | Sugar: 9g | Vitamin A: 629IU | Vitamin C: 4mg | Calcium: 166mg | Iron: 0.5mg
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