Jalapeño Creamed Corn

This Jalapeño Creamed Corn incorporates a delicious balance of flavors and textures. You have the sweetness of the corn along with the heat from the jalapeños. Then you get that slightly salty flavor of the Parmesan cheese.

All this is enhanced by the rich cream and cream cheese based sauce. The dish is cooked over the stove top and then finished in the oven.

All the flavors combined make this creamy jalapeño corn recipe reminiscent of the taste of jalapeño poppers.

Bring this delicious jalapeno creamed corn to your next Thanksgiving potluck, along with other options such as:

Thanksgiving Stuffing

Steakhouse Creamed Spinach

Creamy Garlic Mashed Potatoes

Sautéed Hariot Verts (French Green Beans)

Mushroom Gravy

Candied Yams with Marshmallows

While perfect for Thanksgiving or Christmas, you’ll love this dish all year round.

Ingredients for jalapeño creamed corn

4 tablespoons butter
1 shallot, diced
2 jalapeños, seeds and veins removed and diced
5 (15 ounce) cans corn (about 7 cups) (use organic corn for better taste)
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons corn starch
1-1/3 cups cream (you can use either heavy cream or light cream)
2 tablespoons cream cheese
2 tablespoons Parmesan cheese

How to make the creamy jalapeño corn

Melt the butter in a Dutch oven or pot. Add the diced shallot and jalapeños. Cook on low-medium heat for about 4 minutes. You want the jalapeño to be tender.

Stir in the corn, along with about half of the liquid in the cans. Add 1/2 teaspoon of the salt and 1/2 a teaspoon of sugar. Cook for about 30 minutes, or until the liquid thickens. Make sure to stir periodically.

This is after 30 minutes of cooking. Notice most of the liquid is gone.

Sprinkle the corn starch over the corn. Cook for 2 more minutes.

Pour in the cream. Stirring frequently, continue cooking until the mixture thickens. This will take about 6 to 7 minutes. Add 1/2 a teaspoon of salt.

Stir in the cream cheese. Cook until the cheese has incorporates smoothly into the sauce.

Sprinkle the Parmesan cheese on top. Bake in a preheated oven at 350 degrees Fahrenheit for 10 minutes, or until hot and bubbly.
- Alternatively, at this point you can transfer the corn to an oven safe baking dish and top it with the Parmesan cheese. You can proceed to make it, or store it in the refrigerator (covered with non stick foil) until you are ready to bake it (up to 2 days is recommended). When you are ready, take the dish out of the refrigerator at least half an hour before baking it.

You can garnish with extra diced jalapeños for the super brave. Spicy!

For everyone else, add a little extra parmesan cheese to garnish.