This Jalapeno Cream Corn is slightly spicy, a little sweet and perfectly creamy. It makes a great weeknight side dish or simple holiday option.
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I feel like this is going to be a divisive subject but we just need to go ahead with it. Cream corn is the best corn in all the land. I’m pretty sure it’s a love it or hate it kind of food and I’m all about it obviously.
I can totally get when someone doesn’t love the mushy, weird textured stuff from a can. I’m not hating on it because I like that version too, but homemade is a million times better.
The Ingredient List
You only need 6 ingredients to make this Jalapeno Cream Corn and that includes the salt and pepper!
- 1 large fresh jalapeno
- Frozen corn
- Half and half
- Kosher salt
- Fresh cracked black pepper
How to Make Jalapeno Cream Corn
To start, melt the butter in a skillet over medium heat. I always love using a cast iron skillet and especially love it for this dish since it adds some nice color and caramelization to the corn.
Once the butter is hot and bubbly, the chopped jalapeno gets added to the party. You’ll want to dice the jalapeno to about the size of the corn or a little smaller.
If you like things spicy, leave in the seeds and ribs (white part inside jalapeno) while you are dicing. If you want a more mild version, remove the ribs and seeds before dicing.
Also, be sure to wear clean, food safe gloves. Or if you don’t have any, place a ziplock bag on the hand that is handling the jalapeno. If you don’t, wash your hands a gazillion times before you touch your face. Trust me.
Once the jalapeno starts to soften, add the corn and cook until it’s extra golden in color. Season with kosher salt and pepper then it’s time for the half and half.
You only need to cook it another minute at this point as the half and half will bubble up and thicken quickly. Make sure to remove it from the heat when there is still a little that hasn’t thickened up so that it’s still extra creamy.
Serving Jalapeno Cream Corn
Since this side dish only takes about 15 minutes to make and it uses simple ingredients, I really love serving it on weeknights. It’s especially my favorite with any kind of barbecued meat. This BBQ Bacon Wrapped Chicken Stuffed with Cream Cheese is THE best with the jalapeno cream corn.
This is also a great side dish option for the holidays. I personally think some kind of corn dish is a requirement on the holiday table. We always have creamy corn casserole, which is stupid easy, but this would be so good too.
More Simple Side Dishes:
- Asian Green Beans
- Stove Top Honey Butter Carrots
- Roasted Teeny Tiny Taters
- Honey Sesame Baked Cauliflower
- Parmesan Zucchini Corn
Jalapeno Cream Corn
- 2 Tbsp. butter
- 1 large jalapeno, ribs and seeds removed and diced into small pieces
- 12 oz. frozen sweet corn
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 cup half and half
- Heat a large skillet over medium heat. Add butter to hot skillet and melt. Add jalapeno and cook until slightly softened, 2 to 3 minutes.
- Bump up heat to medium high heat and add corn. Saute until golden and brown in some spots, 6 to 8 minutes. Add salt, pepper and half and half. Stir constantly until thickened and saucy. This should only take a minute. Serve.