Jalapeno Cream Corn
This Jalapeno Cream Corn is slightly spicy, a little sweet and perfectly creamy. It makes a great weeknight side dish or simple holiday option. Made on the stove top with frozen sweet corn, fresh jalapenos, butter and half and half. Ready to serve in minutes.
Servings 4 servings
- 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.