Cream Jalapeno Corn
This jalapeno cream corn is the perfect easy side dish that you can have ready in just 20 minutes. The corn is sweet and crisp, mixed with spicy jalapeno, and tossed in an easy, creamy cheese sauce. Pair this cream corn with anything from tacos to grilled chicken or BBQ.
Ingredients
- 4 tablespoons butter
- 2 bags 10 ounces each frozen sweet corn, slightly thawed*
- 2 jalapenos minced (with or without the seeds, depending on your spice preference)
- 1 teaspoon kosher salt
- 4 ounces cream cheese cubed and at room temperature
- ¾ cup heavy cream
- ½ cup shredded monterey jack cheese
Instructions
- Melt the butter in a large high-sided skillet over medium heat (you’ll want at least a 10” skillet). Add the thawed 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
*If using fresh corn on the cob, just remove it from the cob and follow the recipe as written. You will need about 3-5 ears of corn.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 8gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 81mgSodium: 395mgFiber: 1gSugar: 3g
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