This creamy jalapeno corn recipe is mildly hot and bursts with peppery flavors-all at 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 play as an appetizer or as a side dish.
Above all, it’s an affordable crowd pleasing recipe, with minimal ingredients- some of you already have in the kitchen.
Highly customizable to satisfy your family and guests. An effortless side dish perfect for the weeknight family dinner as well.
This creamy jalapeno corn has a silky textured sauce that’s infused with sweetness from the corn and spiciness with the jalapeno peppers. It's a rare combination of tastes that can turn out to be a super hit.
To put 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 of ingredients. 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-very convenient to whip up at the last minute for the party or the potluck. Alternatively, you may also use frozen corn kernels or the fresh corn kernels(that are removed from its cob).
Jalapeno. Jalapeno provides an abandoned flavor and a kick. I wanted to keep this dish in a milder way. 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 in the jalapeños along with its seeds and the rib. In case, if you are unsure of how much heat you need, reserve the seeds while chopping and add it later in little quality to match up with your heat preference.
Milk. I opted for 1% low-fat milk, however whole milk or any plant-based milk works perfectly as well.
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, 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 the medium heat. And add butter and the corn. Sauté until the corn gets cooked. This step would take anywhere between 3 to 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 you find the sauce becoming too thick, add in half a cup of milk and cook further in simmered heat, until it reaches the desired consistency. Also make a 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.
Ways to serve this creamy jalapeno corn
On its own as a snack. Since the main ingredients in this jalapeno cream corn are the cream cheese and corn kernels, this dish is a bit filling. To amp up, you may sprinkle some freshly chopped herbs. A satisfying dish that can meet up 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, stake, 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 makes good enough for two servings.
Make ahead. Good to make this dish and store in the refrigerator one day in advance. And dilute mixture with a cup of milk and reheat it just before serving.
Cayenne pepper. A quarter teaspoon of cayenne pepper gives this dish a hue and a subtle heat.
Fresh herbs. If you are a lover of fresh herb’s flavor, sprink 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 in the refrigerator for about three days.
If you have a dietary restriction, this creamy jalapeno corn recipe is highly adoptable. Swap butter with plant-based cooking oil, for cream cheese, opt for vegan cream cheese, and plant-based milk.
Cast iron skillet. Perfect for both baking and serving.
Measuring tools. Always needed to make any recipe perfect.
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.