Jalapeno Creamed Corn Recipe

I absolutely love this jalapeño creamed corn recipe because it’s comfort food with a kick—perfect for when I need a little spice in my life! The combination of sweet corn, creamy goodness, and just the right amount of heat from the jalapeños makes it both nostalgic and exciting, like a little fiesta in every bite.

I love to blend different fresh flavors in my kitchen and my Jalapeño Creamed Corn is the perfect example of the simple yet flavorful dishes I like to serve. With sweet corn kernels, rich heavy cream, and a hint of heat from the diced jalapeños, I offer a delightful balance of taste and texture.

The unsalted butter and a touch of sugar take the sweetness to another level, while Parmesan cheese makes for a satisfyingly savory and rich dish.

Jalapeno Creamed Corn Recipe Ingredients

• Fresh Corn Kernels: Rich in fiber and naturally sweet, providing carbohydrates and essential nutrients.
• Heavy Cream: Adds a rich, creamy texture and luxurious mouthfeel to the dish.
• Jalapeños: Introduce a spicy kick with capsaicin, which can boost metabolism.
• Unsalted Butter: Enhances flavor and provides a smooth, rich base for creamed corn.
• Parmesan Cheese: Imparts a savory umami depth and contributes protein and calcium.

Jalapeno Creamed Corn Recipe Ingredient Quantities

• 4 cups fresh corn kernels (about 6 ears of corn)
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 jalapeños, seeded and finely diced
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh cilantro (optional)

How to Make this Jalapeno Creamed Corn Recipe

1. In a very big frying pan, unsalted butter is melted at medium heat.

2. Finely dice the jalapeños and add them to the skillet. Sauté for 2-3 minutes until they are softened.

3. In the fresh corn kernels, stir, and cook for 5 minutes, stirring now and then, until the corn starts to soften and show off its lovely yellow hue.

4. Lower the heat and add the heavy cream to the skillet. Stir to combine with the corn and jalapeños.

5. Add the granulated sugar, salt, and freshly ground black pepper, and mix thoroughly.

6. Let the mixture gently simmer for about 10 minutes or until the cream is slightly thickened and the corn is tender.

7. Slowly add the finely grated Parmesan cheese, stirring constantly until it is entirely melted and the mixture is smooth and creamy.

8. Sample the creamed corn and see if it needs any more seasoning; if it does, season it with some more salt and/or pepper.

9. Take the skillet off the heat and spoon the jalapeño creamed corn into a serving dish.

10. If you want, you can garnish it with chopped fresh cilantro and then serve it warm.

Jalapeno Creamed Corn Recipe Equipment Needed

1. Large frying pan or skillet
2. Cutting board
3. Chef’s knife
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or spatula
7. Grater (for Parmesan cheese)
8. Serving dish
9. Mixing spoon or tasting spoon

FAQ

• Can I use frozen corn instead of fresh corn?You can indeed use corn that has been frozen. Just be certain to thoroughly thaw and drain it prior to application.
• How do I adjust the spiciness of the dish?Remove the seeds and ribs from the jalapeños to reduce the heat, or add more jalapeños if you want it spicier.
• Is there a substitute for heavy cream?You can use half-and-half or whole milk for a version that’s lighter, but the dish will be less creamy.
• What can I use instead of Parmesan cheese?You can use grated Pecorino Romano or a mix of cheddar and mozzarella as substitutes.
• How do I store leftovers?Chilled creamed corn can be stored in any airtight container in the refrigerator for up to 3 days. To reheat, return to the stovetop and warm slowly or do the same in the microwave.
• Can this recipe be made vegan?Substitute vegan butter for the butter, coconut cream for the heavy cream, and nutritional yeast for the Parmesan cheese.

Jalapeno Creamed Corn Recipe Substitutions and Variations

1 cup heavy cream – Substitute with 1 cup of half-and-half for a lighter version.
Unsalted butter, 2 tablespoons – Use 2 tablespoons of olive oil for a dairy-free option.
2 jalapeños, with seeds removed, diced finely – Less heat? Substitute with 1/2 cup diced green bell pepper.
1 tablespoon of granulated sugar – Natural sweetener substitute: 1 tablespoon of honey.
1/2 cup finely grated Parmesan cheese – Substitute nutritional yeast 1/2 cup for a dairy-free option.

Pro Tips

1. Char the Corn Before cutting the kernels off the cob, consider lightly charring the corn on the grill or in a hot skillet. This adds a smoky flavor that complements the creaminess and heat from the jalapeños.

2. Roast the Jalapeños For an extra layer of flavor, roast the jalapeños before dicing them. This enhances their sweetness and depth, while mellowing the heat slightly.

3. Cheese Variations While Parmesan adds a nice umami flavor, you can experiment with other cheeses for different profiles. Try adding some smoked cheddar or a sprinkle of cotija cheese for a Mexican twist.

4. Control the Heat Adjust the level of spiciness by leaving some of the seeds and membranes in the jalapeños, or use a milder pepper like poblano if you prefer less heat.

5. Make it Ahead This dish can be prepared a day in advance. The flavors meld beautifully when it sits overnight, and you can reheat it gently on the stove before serving. Just add a splash of cream or milk to adjust the consistency if needed.