My jalapeno cream corn is the perfect blend of creamy, savory, and spicy. It’s made with just 7 ingredients including two kinds of cheeses to make it super creamy and flavorful.
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My Spicy jalapeno creamed corn Recipe
I first had jalapeno cream corn years ago when I had dinner over a friend’s house. I love the combination of creamy and spicy and just needed to recreate it.
My goal was to upgrade frozen corn and make it as creamy and flavorful as possible without taking too much work or ingredients. So I added in some cream cheese and heavy cream and it tasted great, but the Monterey Jack cheese took it over the top!
My husband Ben loves that we can enjoy a spicy side dish that’s been super versatile. He’s a cook in progress, but even he can put together this jalapeno creamed corn on his own!
For more corn recipes, be sure to check out my creamed corn, corn nuggets, Cajun corn on the cob, and corn dip!
Ingredients
- Butter – I start with butter to sauté the jalapeños and corn, plus it helps create the base for the creamy sauce.
- Frozen sweet corn – I use slightly thawed frozen corn for convenience or when I’m in a rush. Sometimes when corn is in season, I cut fresh kernels straight from the cob.
- Jalapeños – Fresh minced jalapeños add the signature heat and flavor. I remove the seeds if I want a milder dish.
- Salt – A pinch helps balance the sweetness of the corn and the richness of the sauce.
- Cream cheese – Cream cheese is my key ingredient to create the thick, creamy texture that makes this dish feel so indulgent.
- Heavy cream – I add heavy cream to loosen the sauce and help everything come together smoothly.
- Shredded Monterey Jack cheese – This cheese melts beautifully into the corn mixture and adds even more creamy, cheesy flavor.
How to Make Cream Jalapeno Corn
STEP ONE: Place a large, high-sided skillet over medium heat and melt the butter. Add the corn, jalapenos, and salt and stir.
STEP TWO: Cook until the corn is warmed through and starts to brown slightly.
STEP THREE: Reduce the heat to low, then stir in the cream cheese and heavy cream. Continue stirring until the cream cheese has melted.
STEP FOUR: Add the Monterey Jack cheese and stir it in until it melts.
STEP FIVE: Remove the corn from the stovetop and garnish it with extra jalapenos and cheese, if desired.
Recipe Tips
- I usually thaw my frozen corn slightly so it cooks more evenly in the pan.
- Cooking the jalapeños in butter first helps soften their bite, plus I love the way it brings out their natural flavor.
- I saute the corn and jalapenos until the corn kernels just start to brown before I lower the heat and add the cream cheese and heavy cream.
- To help the cream cheese melt smoothly, I let it sit out at room temperature for at least 30 minutes and cut the block into cubes.
- I stir pretty continuously once I add the dairy to help everything melt smoothly and to make sure the sauce doesn’t separate.
Variations and Substitutions
- I sometimes bulk this dish up with beans like black beans or pinto beans. For a non-vegetarian version, I’ll add chorizo or chicken for extra protein.
- Adding extra jalapeños and leaving the seeds in is my easy way to dial up the heat when I want a spicier version.
- For a milder version that’s a little more kid friendly, I’ll swap out the jalapenos for green chiles.
- I love stirring in extra veggies like zucchini, mushrooms, onion, or bell peppers.
- Because I can never have too much cheese, I sometimes stir in some cheddar cheese or even Parmesan cheese with the Monterey Jack.
What to Serve With Jalapeno Creamed Corn
I love pairing this side with classic BBQ fare like bison burgers, air fryer hot dogs, or hamburgers in the oven.
It also fits right alongside some of my favorite grilled dishes like grilled chicken legs, grilled pork chops, or grilled chicken thighs!
Jalapeno Cream Corn FAQs
Can I use canned corn for this corn cream cheese jalapeno dish?
I usually reach for frozen corn because it’s the easiest, but canned corn works if that’s what I have on hand. When I use canned corn, I drain it REALLY well first so the sauce doesn’t become too thin and liquidy.
What is the best way to thicken cream jalapeno corn?
The easiest way I thicken this dish is by letting the sauce simmer for a few extra minutes while stirring. If it still feels too thin, I’ll create a cornstarch slurry by combining cornstarch with a bit of water until a paste forms and stirring it slowly into the sauce.
How should I store leftovers?
I let my leftover jalapeno cream corn fully cool and store it in an airtight container. It keeps well in the refrigerator for 3-4 days.
How should I reheat leftovers?
I like to reheat my jalapeno cream corn gently in a skillet over low heat. I stir continuously to help the sauce loosen back up, and if it seems too thick, I’ll add a splash of heavy cream to get the consistency where I want it.
More Easy Side Dishes
- Pea salad with eggs
- Roasted carrots and asparagus
- Sweet potato cornbread
- Garlic green beans
- Baked beans
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Easy Jalapeno Cream Corn
Ingredients
- 4 tablespoons butter
- 20 ounces frozen corn slightly thawed
- 2 jalapenos minced (with or without the seeds, depending on spice preference)
- 1 teaspoon kosher salt
- 4 ounces cream cheese cubed, at room temperature
- ¾ cup heavy cream
- ½ cup monterey jack cheese shredded
Instructions
- Melt the butter in a large high-sided skillet over medium heat. Add the corn, jalapenos, and salt and stir to combine.
- Cook the corn and jalapenos, stirring occasionally, until the corn is warmed through and just beginning to brown, about 10 minutes.
- Reduce the heat to low and add the cream cheese and heavy cream to the skillet. Stir until the cream cheese is melted.
- Add the shredded monterey Jack cheese and stir until the cheese is fully melted.
- Enjoy garnished with sliced fresh or pickled jalapenos and additional cheese, if desired.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat leftovers in a skillet on low heat. If it’s a little too thick, add a splash of heavy cream to loosen it up.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
I am assuming you can use canned corn, yes? As I have a bunch.
Hi Janet, I have not personally tried this recipe with canned corn, but I think it should work. I would lightly saute the jalapenos first before adding the corn. Since canned corn is already cooked through, it can be added once the jalapenos are cooked to your liking. Follow the rest of the recipe as written. Enjoy!