Jalapeno Cream Corn
Made with jalapenos, cream, butter, and parmesan, Jalapeno Cream Corn is the perfect complement to summer dinners and parties.
Cream Corn Jalapeno Recipe
There’s a running joke around our house about all the vegetables that my guys eat.
There’s a total of two: Corn and green beans.
It’s frustrating because I love vegetables, and I want them to enjoy them with me, but I don’t see it anytime soon, sadly.
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This simple jalapeno creamed corn makes a fantastic side dish for dinner or a covered dish for a crowd.
If your family isn’t fond of jalapenos or if you feel they are just too spicy, you can substitute chopped green chilies.
You can also just leave the jalapenos out of the cream corn – it will still be absolutely delicious.
Everyone loves how rich and creamy it is.
Jalapeno cream corn is also easy to make and store in the fridge until you’re ready to bake it.
Ingredients needed to make Jalapeno Cream Corn recipe
- Jalapeño: I used a fresh jalapeno but you could substitute jarred (pickled) jalapenos, if preferred. I remove the seeds and membranes of the fresh jalapeno so it’s not over-the-top too hot.
- Vegetable or canola oil: This is for sauteing the jalapenos until softened. You can substitute any type of oil that you prefer- olive oil, avocado oil, coconut oil.
- Corn: Shoe peg corn is very sweet and tender – it makes this cream corn dish fantastic. You can substitute any type of canned corn (drain well) or even frozen corn.
- Heavy cream and milk: These two ingredients make cream corn luscious and rich. You can use whole milk or 2% like I do because that’s what is always on hand at my house.
- Seasonings: kosher salt and white pepper. If you don’t have white pepper, you can substitute black pepper, as long as you don’t mind the little specks of pepper throughout the side dish.
- Granulated sugar: An extra little sweetness adds to the flavors of this corn side dish.
- Roux ingredients: The usual suspects, butter and flour for thickening this side dish.
- Grated parmesan: The perfect topping – delicious, but optional.
How to make creamy jalapeno corn
Preheat oven to 350°F. In a Dutch oven or large pot over medium heat. Add the oil to the pan.
When the oil is hot, add the minced jalapeños, cooking them for 1-2 minutes, just until they have softened a bit.
If you are substituting pickled jalapenos, there’s no need to cook them in oil.
Add the cream, milk, salt, pepper (if using), and sugar to the jalapeños in the saucepan still over medium heat.
Bring the mixture to a gentle boil, stirring frequently.
Meanwhile, combine the melted butter with the flour in a small mixing bowl to make a roux.
Whisk until smooth, paste-like.
Once the cream mixture comes to a boil, remove from the heat.
Stir 1/2 cup of the hot cream mixture into the bowl of prepared roux, whisking until smooth.
Return the roux to the Dutch oven with the rest of the hot cream mixture.
Add the drained corn, gently stirring to combine.
If you want to add a little more color contrast to this corn side dish, stir in a small jar of diced pimentos or sauté half of a sweet red bell pepper with the jalapenos.
Cook the creamed corn over medium heat until the mixture returns to a boil.
Continue cooking for 1-2 minutes just until it begins to thicken, stirring constantly.
Place the hot creamed corn mixture into a greased 9×13-inch pan.
Sprinkle evenly with Parmesan cheese.
Garnish the Parmesan with more diced jalapeños, if desired.
Bake, uncovered, for 20-25 minutes or until hot and bubbly throughout.
The consistency of cream corn will solidify more so as it cools down a bit. Serve at once.
Jalapeno cream corn is also delicious with chopped cilantro and topped with crispy, crumbled bacon.
How to store creamed corn
Store leftover cream corn refrigerated for 2-3 days in an air-tight container.
How to reheat cream corn
You can easily reheat creamed corn in a sauce pan over low heat, stirring often so it doesn’t scorch on the bottom.
Alternatively, you can reheat creamed corn in the microwave at full power in 30-second intervals, stirring after each interval.
Can you freeze cream corn?
I have tried this a couple of times and wasn’t thrilled with the texture.
It was watery and runny, so I’m not recommending that it can be frozen and reheated.
More favorite side dish recipes
My husband often asks me to make Delta Cornbread Salad, especially if we are going to a covered dish gathering.
This easy Corn Salad with Fritos has a creamy mayo and Greek Yogurt dressing that compliments the corn, celery, tomatoes, cheese, and crunchy Chili Cheese Frito corn chips.
Creamed Corn with Bacon features sweet, tender corn in a velvety ricotta cheese cream sauce topped with crispy bacon.
We love corn on the grill and Cheesy Grilled Corn is no different. You have to try this!
Jalapeño Creamed Corn
Ingredients
Jalapeno Cream Corn
- 1 medium jalapeño, seeds and membranes removed diced
- 1-2 Tbs. vegetable or canola oil for sautéing the diced jalapeño
- 3 11 oz. cans shoe peg corn well drained
- 12 oz. heavy cream
- 12 oz. milk
- 1 tsp. kosher salt
- 1/2 tsp. white pepper optional
- 2-3 Tbs. granulated sugar
Roux
- 3 Tbs. butter melted
- 3 Tbs. all-purpose flour
- kosher salt, to taste
Topping
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 350°F.
- In a Dutch oven or large pot over medium heat; add the oil.
- When the oil is hot, add the minced jalapeños, cooking them for 1-2 minutes, just until they have softened a bit. (If you are substituting pickled jalapenos, there's no need to cook them in oil, fyi.)
- Add the cream, milk, salt, pepper (if using) and sugar to the jalapeños in the saucepan still over medium heat; bring the mixture to a gentle boil, stirring frequently.
- Meanwhile, in a small mixing bowl, combined the melted butter with the flour to make a roux; whisk until it’s a smooth, paste-like consistency.
- Once the cream mixture comes to a boil, remove from the heat. Stir 1/2 cup of the hot cream mixture into the bowl of prepared roux, whisking until smooth.
- Return the roux to the Dutch oven with the rest of the hot cream mixture; add the drained corn, gently stirring to combine.
- Cook the creamed corn over medium heat until the mixture returns to a boil, cooking for 1-2 minutes just until it begins to thicken, stirring constantly.
- Place the hot creamed corn mixture into a greased 9×13-inch pan; sprinkle evenly with Parmesan cheese. Garnish the Parmesan with more diced jalapeños, if desired.
- Bake, uncovered, for 20-25 minutes or until hot and bubbly throughout. Consistency of cream corn will solidify more so as it cools down a bit. Serve at once.