Creamy Jalapeno Corn

Celebrate the vibrant flavors of corn season with my Creamy Jalapeno Corn recipe. Freshly shucked corn kernels, at their peak sweetness, are combined with zesty jalapeños, aromatic garlic, and the richness of cream cheese. Mixed with cheddar cheese for a velvety finish, it's a perfect balance of heat and creaminess.

Course Appetizer, Side Dish, vegetables

Cuisine American, southern, southwest, tex-mex

Keyword creamed corn, jalapeno popper, tex-mex, fresh corn, vegetarian, easy, summer, spicy, cheesy

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 423

Ingredients

2 tbsp Unsalted butter
1 each Small red onion diced
2 each Jalapeños seeds and membrane removed, diced small
2 cloves Fresh garlic minced
6 cups Fresh corn kernels yellow or white
1 cup Heavy cream
6 oz Cream cheese full-fat
1 cup Cheddar cheese, sharp shredded
Salt and pepper to taste
Cilantro for garnish
Lime wedges for serving

Instructions

Remove the husks from the corn. Then, place a small bowl upside down in a larger bowl. Stand the corn upright on the small bowl. Hold the corn firmly and cut downward until all the kernels fall into the large bowl.
In a large skillet over medium heat, melt butter. Add chopped onions and jalapeños. Sauté until softened, about 3-4 minutes. Then, stir in garlic and cook until fragrant, about 1 minute.
Stir in the corn and cook for 4 minutes.
Pour in the heavy cream and mix with the corn and jalapeño mixture until combined. Bring mixture to a simmer.
Stir in the cream cheese and mix until melted and well combined with the corn mixture.
Lastly, turn off the heat and fold in the shredded cheese. Stir until completely melted. Adjust seasoning with salt and pepper.
Garnish with fresh cilantro (optional) and fresh cut lime wedges on the side. Enjoy!

Nutrition