Creamy Jalapeno Corn
Despite it being called a 'side dish,' this dish disappears from our plate faster than the main dish at any barbecue. When made with fresh sweet summer corn, it's the best! But using frozen corn makes it available all year long.
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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!