Jalapeño Creamed Corn
Made with jalapenos, cream, butter, and parmesan, Jalapeno Cream Corn is the perfect complement to summer dinners and parties.
Servings: 8 servings
Chef Alli
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 9x13-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.
Nutrition
Calories: 263kcalCarbohydrates: 11gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 70mgSodium: 377mgPotassium: 125mgFiber: 0.2gSugar: 8gVitamin A: 898IUVitamin C: 2mgCalcium: 138mgIron: 0.2mg
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