This Creamy Jalapeno Corn recipe is creamy, mildly hot, sweet, and bursts with peppery flavors—all at once. It's a quick, budget-friendly recipe that is ready in 15 minutes! YES!
I love fast and simple recipes like this creamy jalapeño corn. It’s an impressive dish and always a treat for my family. I enjoy serving it as a snack, appetizer, or side with pork chops(with this jalapeno hot sauce) or grilled meat!
If you are planning for a party, this creamy jalapeno corn could take up multiple roles. You can serve the same dish, a dip with an appetizer, or a side dish.
Above all, it’s an affordable, crowd-pleasing recipe with minimal ingredients—some of which you already have in the kitchen.
Results? My friends LOVED this creamy jalapeno corn.
Jump to:
Why You'll Love This Recipe
⭐️It's highly customizable!
⭐️It's also an effortless side dish, perfect for a weeknight family dinner.
⭐️An excellent party-friendly recipe!
Ingredients
- Butter: Butter adds a wholesome, rich flavor. However, you can substitute it with olive oil or ghee(clarified butter).
- Corn: I have used canned corn, which is very convenient to make at the last minute for the party. Alternatively, you may also use frozen or fresh corn kernels(removed from the cob).
- Cream cheese: I've used regular plain cream cheese, but you can also choose low-fat plain cream cheese.
- Jalapeno: Remove and reserve the core and seeds of the jalapenos. You can add them later to adjust the heat.
- Milk: I opted for 1% low-fat milk. However, whole or plant-based milk also works perfectly.
How To Make Creamy Jalapeno Corn?
- Bring the cream cheese to room temperature. Prepare the jalapeño by removing the seeds and ribs, then chop. Drain the canned corn. In a pan over medium heat, sauté the corn with butter for 3-5 minutes.
- Add cream cheese, milk, salt, and chopped jalapeño to the pan. Stir continuously until the cream cheese melts into a smooth, silky sauce. Remove from heat and serve.
♨️How To Adjust The Heat Level?
This creamy jalapeno corn tastes medium heat and has a noticeable spiciness, thanks to the jalapeno peppers.
If you prefer this dish with mild heat, deseed and core the jalapeno and adjust the amount used.
On the other hand, if you want to increase the heat level, add the reserved seeds and the core jalapeños back to the dish. If you are unsure how much heat you need, add them in small quantities until they match your preference.
Storage & Reheating
The leftover creamy corn can be used to make corn chowder, added to a casserole, or as a layer for tacos and burritos.
You can refrigerate the leftovers for up to three days or freeze them for about two months.
Once it cools down, the texture will turn thick, so dilute the consistency with water or milk. Then, reheat gently over the stovetop or microwave.
FAQ
Yes, you can swap the butter and cream cheese with plant-based versions.
If you love the flavor of herbs, sprinkle chives, parsley, or cilantro. Each variety adds a unique aroma, so decide accordingly. And enjoy this jalapeno garlic bread.
Yes, absolutely. You can make and refrigerate this creamy jalapeno corn two days before. On the day of serving, dilute the mixture with a cup of milk, reheat gently, and ENJOY!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Creamy Jalapeno Corn
Ingredients
- 1 tablespoon butter
- 8 ounce corn kernels /1 can
- 8 ounce cream cheese plain
- 1 cup milk
- ½ teaspoon salt
- 1 jalapeno
Instructions
- 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.
- 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.
Notes
- Adjust the heat by adding or removing jalapeño seeds.
- Refrigerate for up to three days or freeze for two months.
- Reheat with milk or water for the best creamy texture.
Claudia Lamascolo says
Really amazing in taste and flavors in these jalapenos, Will make again, very good recipe!
Pepper Bowl says
Yeah! It was an absolute deliciousness!
Tavo says
Such a yummy and hearty dish! I had it with pita chips and paired very well!
Pepper Bowl says
So happy to hear that, Tavo!
Ieva says
What a great side dish! We made it last night for dinner to go with simple pork chops and all the family enjoyed it! Thanks for another great recipe!
Pepper Bowl says
I’m so happy that you enjoyed them, Ieva! Thank you for sharing this kind review!
Louise says
I made a vegan version of this and it was uttterly delicious! So creamy and snacky.
Pepper Bowl says
Yay! So happy to hear that, Louise!
sarah says
This looks so good! If serving as a side, do recommend serving with tortilla chips? And if it’s been refrigerated, how do recommend preparing it to serve again (reheat?, add more liquid? room temp?)? Thank you!
Sujatha Muralidhar says
Thank you Sarah, Tortilla chips would be awesome to pair with. To reheat this creamy corn, dilute with milk and gently reheat in microwave in 30 seconds of interval until it turns warm. Hope this helps.