Go Back

Creamy Jalapeno Corn

This is one of those side dishes that disappears faster than the main course at a barbecue. It works perfectly with fresh summer corn, but frozen corn makes it a year-round staple without sacrificing much flavor.
Print Pin
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

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.

Notes

Use 9 cups corn kernels from fresh or frozen. If using fresh corn, stand cob on small bowl inside larger bowl and slice downward to catch kernels.
Tried this recipe?Leave a comment below & let me know!