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.
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.
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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.