Creamy jalapeño corn is an easy homemade side dish for your next barbecue or weeknight meal. Corn and diced jalapeños are cooked on the stove top and coated in a creamy, flavorful sauce.
This creamy jalapeño corn recipe is so delicious that you'll be adding it to your weekly dinner rotation. It's made with a handful of ingredients and ready in just 15 minutes on the stovetop!
Corn and diced jalapeños are sauteed in a skillet, then coated in a flavorful cream sauce. Prefer a milder flavor? It's easy to substitute the jalapeños with a bell pepper.
Serve creamy jalapeño corn with your next weeknight meal. It goes well with beef, chicken, and pork.
Ingredients and substitutions
- Butter - Adds the best flavor, but can be substituted with olive oil if needed.
- Corn - For this recipe, you'll need 16 ounces of corn kernels. Frozen corn, fresh corn cut off the cob, or canned corn can be used. Keep in mind that the weight on canned corn includes the water inside - a 15 ounce can of corn contains about 9 ounces of actual corn. I'd recommend using two 15 ounce cans for this recipe. If using corn on the cob, you'll need about 3 medium corn cobs, or 3 cups of corn kernels.
- Seasoning - Salt, paprika, and red pepper flakes add flavor to the dish. Red pepper flakes can be substituted with black pepper for a milder flavor.
- Garlic cloves - Two cloves of garlic can be substituted with ½ teaspoon of garlic powder if needed.
- Jalapeños - Can be substituted with a bell pepper for a mild flavor. You can also remove the seeds and membranes of your jalapeños for slightly less heat.
- Heavy cream - Heavy cream creates a rich and creamy sauce and can't be substituted with milk.
Tips and tricks
Dicing jalapeños - Dice your jalapeños to a similar size as your corn kernels. This creates a consistent texture throughout the dish.
Membranes and seeds - Remove the membranes and seeds from your jalapeños for a milder flavor. Leave them in for hotter flavor.
Don't turn the heat too high - Too high a heat can scorch dairy products like heavy cream and cause them to burn or separate. Instead, keep your heat to about medium.
Storage
Creamy jalapeño corn reheats well and will keep for 3-4 days in the refrigerator.
To reheat, add leftovers to a small saucepan and cook over medium heat until warmed through. It can also be microwaved, lightly covered, until warmed through.
Frequently asked questions
The red pepper flakes can be substituted with black pepper, and the jalapeño pepper can be substituted with bell pepper. If using jalapeños, remove the seeds and membranes inside for a milder flavor. Include some or all of the seeds and membranes for a hotter flavor.
No. If you're using frozen corn kernels, they can be tossed right in the skillet from the freezer.
Recommended
📖 Recipe
Creamy Jalapeño Corn
Ingredients
- 2 tablespoons unsalted butter
- 2 jalapeños, diced
- 2 cloves garlic, minced
- 16 ounces frozen corn
- ½ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon red pepper flakes
- ½ cup heavy cream
Instructions
- In a skillet over medium heat, melt butter. Add diced jalapeños and minced garlic, cooking for 1 minute.
- Add corn, salt, paprika, and red pepper flakes, stirring to combine. Cook for 5 to 7 minutes, or until ingredients are heated through.
- Add heavy cream and stir to combine. Cook for 1 minute, or until cream thickens slightly. Remove from heat and serve.
Equipment Recommendations
Notes
- Cooking time will depend on whether using frozen, frozen and thawed, canned, or fresh corn - any will work in this recipe. Cook until ingredients are heated throughout.
- 16 ounces frozen corn = about 3 cups of corn kernels = about 3 medium ears of corn = two 15 ounce cans of corn, drained.
- Optionally, top with freshly grated parmesan cheese and chives before serving.
This is a fav of mine! I also like to add a little shredded cheddar and 1/2 tsp of liquid smoke!
Made this tonight over rice and air fryer Chicken. DELISH!!! Will be in placed on my rotation. Thank you!