This Jalapeño Creamed Corn is ready in just 25 minutes, making it perfect for holiday meals or any family gathering. The blend of sweet corn and spicy jalapenos creates creamy corn with a kick that's sure to be a hit!
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🥰 Why You'll Love This Recipe
- Quick and Easy: This creamed corn side dish recipe requires little prep time and takes only 25 minutes to make.
- Flavorful and Creamy: The combination of corn with cream cheese and jalapenos provides a rich and spicy taste that's perfect for any meal.
- Versatile Side Dish: Ideal for Thanksgiving, Christmas, or Easter, this stove-top creamed corn fits any holiday menu.
If you're looking for more sides, check out these Loaded Mashed Potatoes, White Queso Dip, Black Bean Corn Salad, or Chamoy Fruit Salad.
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Ingredient Substitutions
Frozen Corn- Used for better flavor, but canned corn can be substituted if needed.
Cream Cheese- Full-fat cream cheese ensures a creamier texture and is less likely to split.
Jalapenos- Seeded and finely chopped. For a little spice, don’t de-seed half of one.
Butter- Used to cook the jalapenos and bring out their flavor.
Milk- Helps to give the sauce a creamy, smooth texture. You can use any kind of milk.
Garlic Powder – Adds a slight garlic flavor to your creamed corn. Omit if you prefer without it.
Full ingredient list with quantities in the recipe card below
How to Make Jalapeño Creamed Corn
- Melt the butter over medium heat. Add the jalapenos and cook until they slightly soften about 5 minutes.
- Stir in the corn and cook until heated through, for about 10 minutes.
- Reduce the heat to low and mix in the cream cheese, milk, and seasonings. Once the cream cheese has melted, remove it from the heat to prevent the cream cheese from splitting.
- Transfer the creamed corn to a serving dish and enjoy!
Tip
Once you add the milk and cream cheese, reduce the heat to low so the dairy products don’t split.
Common Questions
Yes, you can make this jalapeno cream corn a day in advance. Just reheat it gently on the stovetop before serving.
It can vary depending on how you prepare it. If you remove all of the seeds and membranes from the jalapenos, the dish will have a very mild heat. If you include some seeds and membranes, the heat level will be more intense. I like to NOT remove the seeds from half a jalapeno for a medium heat level.
Have you tried this recipe yet? I'd love to see how it turned out! Tag @MeganVsKitchen on Instagram, and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Jalapeño Creamed Corn
Ingredients
- ¼ cup butter cubed
- 1 cup diced jalapenos (about 4 jalapeno peppers) seeded and finely chopped (don’t de-seed ¼ of one for medium spice)
- 2 16-oz bags frozen corn
- 1 8-oz block cream cheese cubed
- 2-4 tablespoons milk
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
Instructions
- Over medium heat, melt the butter in a large pot.
- Add the jalapenos and cook until they slightly soften, about 5 minutes.
- Stir in the corn and cook until heated through, stirring occasionally, for about 10 minutes.
- Reduce the heat to low and mix in the cream cheese, 2 tablespoons of milk, and seasonings. Once the cream cheese has melted, remove from heat to prevent the cheese from splitting. If the sauce isn't smooth add 1-2 more tablespoons of milk.
- Transfer the creamed corn to a serving dish and enjoy!
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Did you make this recipe? Let me know!