Jalapeno Cream Corn
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.
Servings: 8 Servings
Calories: 376kcal
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
Calories: 376kcal | Carbohydrates: 33g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 544mg | Potassium: 340mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1175IU | Vitamin C: 6mg | Calcium: 158mg | Iron: 1mg