Jalapeno Cream Corn

This Jalapeno Cream Corn is slightly spicy, a little sweet and perfectly creamy. It makes a great weeknight side dish or simple holiday option. Made on the stove top with frozen sweet corn, fresh jalapenos, butter and half and half. Ready to serve in minutes.

This Jalapeno Cream Corn is slightly spicy, a little sweet and perfectly creamy. It makes a great weeknight side dish or simple holiday option. 

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This Jalapeno Cream Corn is slightly spicy, a little sweet and perfectly creamy. It makes a great weeknight side dish or simple holiday option. Made on the stove top with frozen sweet corn, fresh jalapenos, butter and half and half. Ready to serve in minutes.
I feel like this is going to be a divisive subject but we just need to go ahead with it. Cream corn is the best corn in all the land. I’m pretty sure it’s a love it or hate it kind of food and I’m all about it obviously.

I can totally get when someone doesn’t love the mushy, weird textured stuff from a can. I’m not hating on it because I like that version too, but homemade is a million times better.

The Ingredient List

You only need 6 ingredients to make this Jalapeno Cream Corn and that includes the salt and pepper!

  • 1 large fresh jalapeno
  • Frozen corn
  • Butter
  • Half and half
  • Kosher salt
  • Fresh cracked black pepper

How to Make Jalapeno Cream Corn

To start, melt the butter in a skillet over medium heat. I always love using a cast iron skillet and especially love it for this dish since it adds some nice color and caramelization to the corn. 
This Jalapeno Cream Corn is slightly spicy, a little sweet and perfectly creamy. It makes a great weeknight side dish or simple holiday option. Made on the stove top with frozen sweet corn, fresh jalapenos, butter and half and half. Ready to serve in minutes.
Once the butter is hot and bubbly, the chopped jalapeno gets added to the party. You’ll want to dice the jalapeno to about the size of the corn or a little smaller.

If you like things spicy, leave in the seeds and ribs (white part inside jalapeno) while you are dicing. If you want a more mild version, remove the ribs and seeds before dicing.

Also, be sure to wear clean, food safe gloves. Or if you don’t have any, place a ziplock bag on the hand that is handling the jalapeno. If you don’t, wash your hands a gazillion times before you touch your face. Trust me. 

Once the jalapeno starts to soften, add the corn and cook until it’s extra golden in color. Season with kosher salt and pepper then it’s time for the half and half. 

You only need to cook it another minute at this point as the half and half will bubble up and thicken quickly. Make sure to remove it from the heat when there is still a little that hasn’t thickened up so that it’s still extra creamy.
This Jalapeno Cream Corn is slightly spicy, a little sweet and perfectly creamy. It makes a great weeknight side dish or simple holiday option. Made on the stove top with frozen sweet corn, fresh jalapenos, butter and half and half. Ready to serve in minutes.

Serving Jalapeno Cream Corn

Since this side dish only takes about 15 minutes to make and it uses simple ingredients, I really love serving it on weeknights. It’s especially my favorite with any kind of barbecued meat. This BBQ Bacon Wrapped Chicken Stuffed with Cream Cheese is THE best with the jalapeno cream corn.

This is also a great side dish option for the holidays. I personally think some kind of corn dish is a requirement on the holiday table. We always have creamy corn casserole, which is stupid easy, but this would be so good too.

More Simple Side Dishes:

Jalapeno Cream Corn
Cook Time
10 mins
Total Time
10 mins
 

This Jalapeno Cream Corn is slightly spicy, a little sweet and perfectly creamy. It makes a great weeknight side dish or simple holiday option. Made on the stove top with frozen sweet corn, fresh jalapenos, butter and half and half. Ready to serve in minutes.

Course: Side Dish
Cuisine: American
Keyword: jalapeno cream corn
Servings: 4 servings
Author: Meg's Everyday Indulgence
Ingredients
  • 2 Tbsp. butter
  • 1 large jalapeno, ribs and seeds removed and diced into small pieces
  • 12 oz. frozen sweet corn
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 cup half and half
Instructions
  1. Heat a large skillet over medium heat. Add butter to hot skillet and melt. Add jalapeno and cook until slightly softened, 2 to 3 minutes.

  2. Bump up heat to medium high heat and add corn. Saute until golden and brown in some spots, 6 to 8 minutes. Add salt, pepper and half and half. Stir constantly until thickened and saucy. This should only take a minute. Serve.

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This Jalapeno Cream Corn is slightly spicy, a little sweet and perfectly creamy. It makes a great weeknight side dish or simple holiday option. Made on the stove top with frozen sweet corn, fresh jalapenos, butter and half and half. Ready to serve in minutes.

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