Ingredients (~9-10 servings)
- 2 Tbsp unsalted butter
- 1 medium red onion, diced
- 3 jalapeños, seeds removed and diced small
- 3 cloves garlic, minced
- ~9 cups corn kernels (fresh from ~10-12 ears or frozen)
- 1 1/2 cups heavy cream
- 1 block (8 oz) cream cheese, softened and cubed
- 1 1/2 cups sharp cheddar cheese, shredded
- Salt and black pepper
- 1 bunch fresh cilantro, chopped (optional)
- 2 limes, cut into wedges
To Remove the Corn from the Cob
If you are using frozen corn kernels, you can skip this step.
If you are using fresh corn kernels, husk and silk them first. One way to prevent the kernels from flying all over your kitchen is to place an upside-down, small bowl inside of a large bowl. Then place the corn cob on top of the small bowl, and slice down the sides of the corn cob using a sharp knife; this allows the kernels to fall directly into the large bowl rather than bouncing off the counter.
Sauté Onion and Peppers
Put a large skillet (or Dutch oven) over medium heat, and melt some butter. Once the butter is melted, add the diced onion and jalapeños, and cook for about 3-4 minutes.
The goal is not to brown the onion and jalapeños, but just to soften them until the onion is translucent.
Once the onion and jalapeños have softened, add the minced garlic, and continue to cook for about 60 seconds, or until it is fragrant.
Add Corn and Cream
Once the onion and jalapeños are cooked and you have added the garlic, add the corn kernels to the skillet, and combine with the cooked vegetables. Cook for approximately 4 minutes, or until the corn has turned a bright yellow color.
Pour in the heavy cream, and mix thoroughly. Bring the mixture to a simmer.
Melt the Cheeses
Once the heavy cream is simmering, add the cubed cream cheese to the skillet. Continuously stir the mixture until the cream cheese is melted and becomes one uniform sauce with the heavy cream.
Once the cream cheese is melted, turn the heat off and fold in the shredded cheddar cheese. Stir until melted and velvety smooth.
Taste the mixture and adjust the salt and black pepper to your liking.
Garnish with chopped fresh cilantro and serve with lime wedges to cut through the richness of the dish.
Creamy Jalapeno Corn
Ingredients
Ingredients (~9-10 servings)
- 2 Tbsp unsalted butter
- 1 medium red onion diced
- 3 jalapeños seeds removed and diced small
- 3 cloves garlic minced
- ~9 cups corn kernels fresh from ~10-12 ears or frozen
- 1 1/2 cups heavy cream
- 1 block cream cheese 8 oz, softened and cubed
- 1 1/2 cups sharp cheddar cheese shredded
- Salt and black pepper
- 1 bunch fresh cilantro optional, chopped
- 2 limes cut into wedges
Instructions
- Melt butter in large skillet over medium heat.
- Add diced onion and jalapeños, cook 3-4 minutes until softened.
- Add garlic, cook 1 minute until fragrant.
- Add corn kernels, cook 4 minutes until bright yellow.
- Pour in heavy cream, bring to simmer.
- Add cubed cream cheese, stir constantly until melted and smooth.
- Turn off heat, fold in shredded cheddar until melted.
- Season with salt and pepper to taste.
- Top with cilantro and serve with lime wedges.
