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
Remove the Corn from the Cob
If you are using frozen corn, skip this step.
If using fresh corn, remove the husks and silks. A great trick to keep kernels from flying everywhere is to place a small bowl upside down inside a larger bowl.
Stand the corn cob on the small bowl and slice downward with a sharp knife; the kernels will collect in the large bowl rather than bouncing off the counter.
Sauté the Onions and Peppers
Place a large skillet or Dutch oven over medium heat and melt the butter.
Add the diced onion and jalapeños. Cook these for ~3-4 minutes.
You aren’t looking to brown them, just soften them until the onions are translucent.
Add the minced garlic and cook for another ~60 seconds until fragrant.
Add the Corn and Cream
Dump the corn kernels into the skillet and stir to combine with the aromatics. Cook this for ~4 minutes.
You will notice the corn turning a brighter, more vibrant yellow as it heats through.
Pour in the heavy cream and stir well. Bring the mixture to a simmer.
Melt the Cheeses
Add the cubed cream cheese to the skillet. Stir constantly until it melts down and creates a uniform sauce with the heavy cream.
Once the cream cheese is fully incorporated, turn off the heat.
Fold in the shredded cheddar cheese and stir until completely melted and velvety.
Taste the mixture and adjust with salt and black pepper as needed.
Top with fresh cilantro and serve with lime wedges on the side to cut through the richness.
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.
