My Jalapeño Creamed Corn uses fresh summer corn and jalapeños. Ready is 30 minutes or less for a creamy and fresh side dish.
Jalapeño Creamed Corn is one of my favorite summer side dishes. It uses 6 ingredients and is easily adaptable depending on your preferences. It is easy to omit the jalapeño or add a little cheese for a cheesy creamed corn recipes.
The corn thickens as it sits and can easily be made in advance. Great for a cookout, a holiday meal, or a weekday side dish!
Ingredients
- fresh sweet corn- canned corn works as well, but fresh tastes better in Jalapeño Creamed Corn
- whole milk
- salted butter
- heavy cream
- all-purpose flour
- fresh jalapeño- you cane used canned or pickled jalapeño as well
- salt and pepper
Instructions
- Cut the corn kernels off the cobs. Make sure to scrape the cobs to get the corn milk from the cob.
- Place 1 ½ cups of corn and the whole milk into a food processor or blender. Pulse till smooth.
- In a rimmed skillet, add 1 tablespoon of butter and the jalapeños. Sauté till tender.
- While peppers are cooking, whisk the flour into the heavy cream. Set aside.
- Next, add the pureed corn, remaining kernels, remaining butter, and heavy cream mixture to the peppers. Simmer and allow it to thicken and corn to cook. Cook for about 8-10 minutes.
- Season with salt and pepper to taste. Allow corn to cool slightly before serving.
Looking For More Corn Recipes?
Mexican Street Corn Elote Bowls
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Jalapeño Creamed Corn
Ingredients
- 10 ears fresh sweet corn, shucked about 5 cups of corn kernels
- ½ cup whole milk
- 3 tablespoon salted butter, divided
- 1 cup heavy cream
- 1 ½ tbsps all-purpose flour
- 1 ½ tbsps finely chopped fresh jalapeño
- salt and pepper to taste
Instructions
- Cut the corn kernels off the cobs. Make sure to scrape the cobs to get the corn milk from the cob.
- Place 1 ½ cups of corn and the whole milk into a food processor or blender. Pulse till smooth.
- In a rimmed skillet, add 1 tablespoon of butter and the jalapeños. Sauté till tender.
- While peppers are cooking, whisk the flour into the heavy cream. Set aside.
- Next, add the pureed corn, remaining kernels, remaining butter, and heavy cream mixture to the peppers. Simmer and allow it to thicken and corn to cook. Cook for about 8-10 minutes.
- Season with salt and pepper to taste. Allow corn to cool slightly before serving.
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Colleen - Faith, Hope, Love, & Luck
Love that you added jalapeños to this creamed corn...a spicy little kick sounds like a great addition. And, the fact that you use actual cream in your creamed corn makes me really happy. Friends and I are always debating whether or not creamed corn should have actual cream in it. They just use flour or cornstarch as a thickener with broth. ICK!!!
Jolene
it's been tough getting good corn here this summer but I'm going to have to go out and search again because this looks incredible!