Jalapeño Cream Corn is one of those side dishes that quietly steals the show. It’s rich, creamy, and just a little bit spicy, with pops of sweet corn in every bite. Whether you’re serving it for a holiday meal, backyard bbq, or a weeknight dinner. It brings big comfort with very little effort.
What makes this version stand out is the balance. The jalapeño adds a gentle heat without overpowering, while the creamy base and hint of sugar keep everything smooth and slightly sweet. Finished with Parmesan and a sprinkle of crunchy breadcrumbs, it’s the kind of side you’ll keep going back for.
Helpful Tips
- Control the heat: Remove all the seeds and ribs from the jalapeño for a mild dish, or leave a few in if you want a little more kick.
- Whisk constantly: When adding the flour and liquids, keep whisking to avoid lumps and ensure a smooth, creamy texture.
- Let it rest: The sauce will thicken as it cools, so give it a few minutes out of the oven before serving for the best consistency.
You Might Also Like
Jalapeno Cream Corn
Ingredients
- 1 tablespoon cooking oil
- 2 medium jalapeños seeded and diced
- 3 tablespoons butter melted
- 3 tablespoons all-purpose flour
- 12 ounces heavy cream
- 10 ounces milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons granulated sugar
- 2 cans corn well drained, 15.25 oz each
- 1/2 cup Parmesan cheese grated
- 1/2 cup Panko breadcrumbs
Instructions
- Preheat oven to 350°F(175°C).
- Heat a Dutch oven or large oven-safe pot over medium heat and add the oil. Once hot, add the jalapeños and saute for 1-2 minutes, just slightly softened.
- Add the butter and let it melt, then add the flour. Whisk and cook for 2 minutes.
- Pour in the cream, milk, salt, pepper, and sugar. Bring the mixture to a gentle boil, stirring frequently.
- Add the corn and gently stir to combine. Return the mixture to a boil and cook for 1-2 minutes until thickened, stirring constantly to avoid burning.
- Sprinkle on the Parmesan cheese.
- Bake, uncovered, for 20-25 minutes or until hot and bubbly throughout. It will thicken more as it cools. Serve hot with breadcrumbs for garnish.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.