Easy Jalapeno Creamed Corn
Sweet corn simmered in a rich, creamy sauce with a gentle jalapeño kick. A cozy side that’s table-ready in minutes.
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Servings:
Ingredients
Main Ingredients
- 2 tbsp unsalted butter
- 0.5 cup diced jalapeño seeded for mild heat
- 0.5 cup finely chopped onion
- 2 tsp minced garlic
- 4 cup sweet corn kernels frozen or canned, drained if canned
- 0.5 cup heavy cream
- 0.5 cup whole milk
- 4 oz cream cheese, cut into cubes room temperature if possible
- 1 tbsp cornstarch
- 2 tbsp water for slurry
- 0.75 tsp kosher salt more to taste
- 0.5 tsp black pepper
- 0.25 tsp smoked paprika
- 1 tsp granulated sugar optional, balances heat
- 2 tbsp chopped chives or cilantro for garnish
- 1 tsp fresh lime juice optional, brightens flavors
Instructions
Preparation Steps
- Melt butter in a large skillet over medium heat.
- Sauté onion and jalapeño until softened and glossy, about 3 to 4 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Add corn and cook, stirring occasionally, for 3 minutes to heat through.
- Pour in heavy cream and milk; bring to a gentle simmer.
- Mix in cream cheese and stir until the sauce is smooth and creamy.
- Whisk cornstarch with water, then stir the slurry into the skillet; simmer until thickened, 2 to 3 minutes.
- Season with salt, pepper, smoked paprika, and sugar to taste. Finish with lime juice if using.
- Scatter chives or cilantro over the top and serve warm.
Notes
For extra richness, stir in 2 tbsp grated Parmesan at the end. Want it spicier? Keep some jalapeño seeds or add a pinch of cayenne. Leftovers keep refrigerated up to 3 days; reheat gently with a splash of milk to loosen.
This recipe is an original creation inspired by classic Easy Jalapeno Creamed Corn flavors. All ingredient ratios and instructions are independently developed.