Jalapeno Cream Corn

5 from 1 vote

This creamy corn with jalapeno will be your new cookout side dish go-to. The sweet pop of fresh corn is enrobed in a rich, creamy cheese and jalapeno sauce and pairs beautifully with just about anything you can cook on your grill from steaks to chicken to pork and beyond!

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

¼ cup butter
1 large fresh jalapeno OR 2 smaller jalapenos, seeds removed and finely diced, about 3 tablespoons worth (adjust as desired for more or less heat)
32 ounces frozen corn
8 ounces cream cheese cut into 1″ cubes
⅓ cup heavy cream
2 tablespoons sugar
½ teaspoon freshly ground black pepper adjust to taste
¼ teaspoon kosher salt adjust to taste
2 tablespoons chopped fresh cilantro

Instructions

In a large deep-sided skillet, melt the butter over medium-high heat. Add the jalapenos and saute until fragrant, until 2 minutes. Add the corn, cream cheese, heavy cream, sugar, salt, and pepper. Stir to combine.
Reduce heat to medium and cover with a lid. Let cook for about 6 minutes, uncover, and stir to melt the cream cheese. Reduce heat to low, cover again with a lid, and let the corn gently simmer for 5 more minutes.
Sprinkle with cilantro before serving.

Notes

YES! You can make this dish with fresh corn, and you should certainly do so if you're lucky enough to have fresh corn on hand. You'll need 10-12 ears of corn for this recipe.

Nutrition