Creamed Corn and Jalapenos
Creamy Jalapeño Corn is a rich and flavorful side dish made with sweet corn, fresh jalapeños, cream cheese, cheddar cheese, and a touch of smoked paprika. It comes together in one skillet in just 30 minutes, making it an easy side dish for weeknight dinners, cookouts, holidays, and family gatherings.
Servings: 6 Servings
Calories: 378kcal
Equipment
Ingredients
- 4 cups corn kernels fresh, frozen, or canned and drained
- 2 tablespoons butter
- 1 small onion finely diced
- 1 to 2 jalapeños seeded and diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- ½ cup whole milk
- 4 ounces cream cheese softened
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley or green onions for garnish
Instructions
- Melt the butter in a large skillet over medium heat. Add the diced onion and jalapeños. Cook for 4 to 5 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
- Add the corn to the skillet and cook for 3 to 4 minutes, stirring occasionally.
- Sprinkle the flour evenly over the corn mixture. Stir well until the corn and vegetables are evenly coated with the flour.
- Slowly pour in the heavy cream and whole milk, stirring constantly to prevent lumps.
- Bring the mixture to a gentle simmer. Cook for 3 to 4 minutes, stirring frequently, until the sauce begins to thicken.
- Add the softened cream cheese, salt, black pepper, smoked paprika, and shredded cheddar cheese. Stir until the cheeses are completely melted and the sauce is smooth and creamy.
- Reduce the heat to low and cook for another 2 to 3 minutes, stirring occasionally, until the corn is hot and the sauce has reached your desired consistency.
- Remove from the heat. Garnish with chopped fresh parsley or green onions and serve warm.
Notes
- Use Freshly Shredded Cheese: Cheese shredded from a block melts more smoothly into the cream sauce than pre-shredded cheese.
- Cut the Jalapeños Finely: Small, evenly diced pieces spread the jalapeño flavor throughout the corn without giving you one overly spicy bite.
- Taste Before Adding More Salt: The cream cheese and cheddar already add saltiness, so taste the finished corn before adjusting the seasoning.
- Let It Sit Before Serving: Give the creamed corn a few minutes to rest after cooking. The sauce will thicken slightly as it cools.
Nutrition
Serving: 1Serving | Calories: 378kcal | Carbohydrates: 23g | Protein: 8g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 589mg | Potassium: 299mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1348IU | Vitamin C: 9mg | Vitamin D: 1µg | Calcium: 150mg | Iron: 1mg