This creamy jalapeno corn recipe is mildly hot and bursts with peppery flavors- all at the same time.
Do you know, this recipe is so quick and easy, and above everything, this impressive dish is an absolute delight. Excellent to serve as a snack, appetizer, or as a side dish with pork chops/grilled meat.
If you are planning for a party, this creamy jalapeno corn could take up multiple roles. The same dish can be played as an appetizer or a side dish.
Above all, it’s an affordable crowd-pleasing recipe with minimal ingredients- some of you already have in the kitchen.
It is highly customizable to satisfy your family and guests. It is also an effortless side dish perfect for a weeknight family dinner.
This creamy jalapeno corn has a silky textured sauce infused with sweetness from the corn and spiciness with the jalapeno peppers. It's a rare combination of tastes that can be a super hit.
In one sentence, every bite of this jalapeno cream corn is creamy with a bright jalapeno flavor.
The ingredients of creamy Jalapeno corn
Speaking about the ingredients, it's just a handful. Plus, they are pantry-friendly. And some of you might have already in your refrigerator.
Butter. Butter adds a wholesome, rich flavor. However, you may substitute with olive oil or ghee(clarified butter).
Corn. I have used canned corn, which is very convenient to whip up at the last minute for the party or the potluck. Alternatively, you may also use frozen corn kernels or fresh corn kernels(that are removed from the cob).
Jalapeno. Jalapeno provides an abandoned flavor and a kick. I wanted to keep this dish milder. Hence, I deseeded and removed the white membrane(that holds most of the heat) before using it in this creamy jalapeno corn recipe.
If you want to increase the heat level, add the jalapeños, its seeds, and the rib. In case you are unsure of how much heat you need, reserve the seeds while chopping and add them later in little quality to match up with your heat preference.
Milk. I opted for 1% low-fat milk. However, whole or plant-based milk also works perfectly.
Cream cheese. The star ingredient in this recipe, and never skip it. This adds a velvety texture and an indulging taste.
How to make it creamy jalapeno corn?
Prepping the ingredients. Bring the cream cheese to room temperature. Strain and drain the excess liquid from the canned corn. Slice the jalapeno into two. Remove the seeds from the rib and reserve them to add later(to increase the heat). Reserve a couple of chopped jalapeno for garnishing.
Cook the corn. Place a pan over medium heat. Add butter and the corn. Sauté until the corn gets cooked. This step would take anywhere between 3 and 5 minutes.
Make the sauce. Reduce the heat to low, add salt, milk, cream cheese, and chopped jalapeno. Stir it continuously as the sauce gets thicker rapidly.
If the sauce becomes too thick, add half a cup of milk and cook further in simmered heat until it reaches the desired consistency. Also, note that the cream cheese sauce gets thick once it’s cooled down.
Serve. Transfer to a serving bowl and ENJOY!! Garnish with the jalapeno slices, that’s not only to make the colors pop up but also to satisfy the spice lover’s palate.
How to store?
Refrigerator: Transfer the leftover creamy corn to a labeled airtight container and refrigerate within two hours. Good to consume within 3-4 days.
Freezer: Store in the self-labeled airsealed container or ziplock bags for 2-3 months.
To thaw: Place this frozen creamy corn in the refrigerator before reheating.
Reheat: Gently reheat it on the stove or microwave. If it thickens upon reheating, add a dash of milk or cream to restore creaminess.
Ways to serve this creamy jalapeno corn
On its own as a snack. This dish is a bit filling since the main ingredients in this jalapeno cream corn are cream cheese and corn kernels. To amp up, you may sprinkle some freshly chopped herbs. It is a satisfying dish that can meet your expectations in between your long, tiresome day.
As a side dish, it's an excellent side dish that pairs up excellently with pork chops, pulled pork, steak, or sandwiches.
Make an appetizer. Make a platter with tacos or chips. Drizzle hot sauce over the creamy jalapeno corn, a pleasing appetizer ready for the guest.
Recipe tips and variations
Servings. This ingredient and its quantity listed in this recipe make good enough for two servings.
Make ahead. It is good to make this dish and store it in the refrigerator one day in advance. Dilute the mixture with a cup of milk and reheat it before serving.
Cayenne pepper. A quarter teaspoon of cayenne pepper(have you tried this jalapeno hot sauce variation?) gives this dish a hue and a subtle heat.
Fresh herbs. If you love new herbs flavor, sprinkle chives, parsley, or cilantro. For intense flavors, chop it finely. Each variety adds a unique aroma, so decide accordingly.
Storage. You may keep the leftover creamy jalapeno corn for about three days in the refrigerator.
This creamy jalapeno corn recipe is highly adaptable if you have a dietary restriction. Swap butter with plant-based cooking oil for cream cheese, vegan cream cheese, and plant-based milk.
Cast iron skillet. Perfect for both baking and serving.
Measuring tools. It is always needed to make any recipe perfect.
Printable recipe card
Creamy jalapeno corn
- 1 tablespoon butter
- 8 ounce corn kernels /1 can
- 8 ounce cream cheese plain
- 1 cup milk
- ½ teaspoon salt
- 1 jalapeno
- Bring that cream cheese to room temperature. Place the jalapeño and remove the seeds and ribs. And chop it roughly. Drain the excess liquid in the canned corn.
- Place a pan over medium heat and add butter and corn kernels. Sauté until the corn gets cooked for about 3 to 5 minutes.
For the sauce
- Add cream cheese, milk, salt, and chopped jalapeno. And stir continuously until the cream cheese melts and forms a silky texture.
- Remove it from the heat and serve.
- You may store the leftovers for about three days when refrigerated.
- Always use a pair of gloves when dealing with jalapenos to avoid any skin irritations.
- For vegan options, substitute butter with cooking oil, milk with plant-based milk, and cream cheese with vegan cream cheese.