Jalapeno Cream Corn is a quick and easy way to sass up your side dish game with simple ingredients, simple recipe, and fantastic results.
Creamed Jalapeno Corn
Jalapeno Cream Corn is NOT the gooey, ooey canned creamed corn of elementary school menus.
This recipe is sweet, spicy, creamy, and delicious. And... also super easy. We will guide you every step from the pot to the table.
Grandma D was the first one to introduce me to this little recipe jewel. She would cut corn on the cob off each summer and save up bags for big special meals like Thanksgiving, Christmas, and Easter.
Grandma D fed about 40 people each holiday and made it all seem like a walk in the park. She was one of my heroes and I loved her.
Grandma D was a traditionalist and wouldn't have cared for the heat in my recipe, but I've added the jalapeno to add some heat.
I think of her and all the lessons she taught me each time I make this recipe.
Adjust the amount of kick in your jalapeno by removing the seeds and white membrane to reduce the heat or leave it in to increase the heat.
If you don't like spicy foods, you can leave the jalapeno out altogether or substitute a little minced bell pepper instead.
If you don't cut the corn off the cob each summer and freeze it, no worries! Canned or store-bought frozen corn works just as well.
Keep an eye on the cooking corn! It can burn. Cook on medium-low and don't walk away.
- Frozen or Canned Whole Kernel Corn (drained)--either works well for this recipe.
- Butter--We use salted or unsalted butter, but never margarine.
- Sugar--Amps up the sweetness of the corn.
- Cream Cheese--Makes the cream corn creamy.
- Milk or Cream--Adds a little richness while adding needed liquid for cooking.
- Salt and Pepper--Season to your taste
- Jalapenos, minced--This adds the spicy note that makes this corn even better. If you don't like it hot use bell peppers or simply leave the peppers out.
How to make Jalapeno Cream Corn
These simple instructions give some fantastic results! Isn't it wonderful when a recipe just says "put it all in a pan and cook it"?
Simple is sometimes the best. This is one of those times.
Place corn, sugar, cream cheese, milk/cream, salt & pepper, and a half stick of butter in a heavy-bottomed pan.
Cook over medium-low heat with the lid on until the corn mixture starts to bubble.
Keep an eye on it! The dairy has a tendency to bubble over on you before you know it.
Cook for 10-15 minutes until corn is tender.
Add the minced jalapenos and cook for 1-2 minutes longer.
I prefer my jalapeno to have a fresh bite to it. If you want it to be more tender, cook it a bit longer.
Use frozen or canned corn. Just make sure it is whole kernel corn. Do not buy canned creamed corn.
Use a bell pepper if you don't want your corn to be spicy.
Make this recipe fit your family's preferences.
Original: Leave the pepper out if you want! That's the original way Grandma D made it and it is delicious this way!
Dairy Free: Use all the substitutions you want--almond milk, oat milk, vegan cream cheese, etc.
We do find that a heavy-bottomed saucepan works best for this recipe since the dairy in it can burn pretty easily. So I use my Le Crueuset saucepan and a nice medium-low heat.
Jalapeno Cream Corn stores well in a covered bowl in the refrigerator for 3-5 days--if it lasts that long.
At Grandma D's house, everyone always wanted to be sure to get in line for the second helping early on.
We find that reheating in a glass bowl in the microwave or in a heavy-bottomed saucepan works well.
Jalapeno Cream Corn is a favorite side dish for the smokey, sweet ham made with our 3-Ingredient Ham Glaze recipe.
Serve it alongside Twice Baked Mashed Potatoes... and ooooohhhhwwwweeeee! You have a meal worth talking about!
DID YOU TRY THIS RECIPE?
Lastly, if you made Jalapeno Cream Corn following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag me on Instagram! Seeing your photos is my favorite thing!
- Wash hands before cooking
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Jalapeno Cream Corn
- 2 cups Frozen or Canned Whole Kernel Corn drained
- 4 tablespoons Butter
- 1 tablespoon Sugar
- 3 ounces Cream Cheese
- 2-3 tablespoons Milk or Cream more if needed
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ Jalapeno minced, seeded
- Place corn, sugar, cream cheese, milk/cream, salt & pepper, and a half stick of butter in a heavy-bottomed pan.
- Cook over medium-low heat with the lid on until the corn mixture starts to bubble. Remove lid to avoid boil over.
- Cook for 10-15 minutes until corn is tender.
- Add the minced jalapenos and cook for 1-2 minutes longer. I prefer my jalapeno to have a fresh bite to it. If you want it to be very tender, cook longer.