This Jalapeño Cream Corn is rich, buttery, and irresistibly creamy, with sweet corn, a kick of spicy jalapeño, and just the right amount of heat in every bite! Ready in 10 minutes, it's a perfect side dish for regular weeknight dinners, BBQs, and the Holidays!
If you love corn, try also my Grilled Corn Salad and Mexican Street Corn Salad (Esquites), and my Cheesy Hot Dogs with Corn!
Quick Look: Jalapeño Cream Corn
- 🕐 Ready in: 10 minutes.
- 👪 Serves: 4 people.
- 🥣 Main ingredients: Corn, jalapeños, heavy cream, milk, butter, flour, sugar, salt, pepper.
- 😋 Taste: Rich and buttery with all the flavor of sweet corn and the smoky heat of jalapeños.
- 📖 Dietary info: Vegetarian, can easily be made gluten-free.
- ⭐️ Why you'll love it: It has the perfect balance of sweet corn and spicy jalapeño, comes together in just 10 minutes, and pairs with everything from weeknight dinners to holiday menus!
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I love a good creamed country-style side that works all year round, from regular weeknight dinners to the Holidays! And this Jalapeño Creamed Corn is exactly that! It’s rich, creamy, and velvety but made special by that deliciously smoky heat of jalapeño peppers. Of course, you can make it less spicy by leaving out the seeds and membranes, but I usually go all in for the perfect spicy cream corn hehe!
PS: If you love jalapeños as I do, try my Jalapeño Popper Bites (ultra cheesy, these always disappear FAST).
And if you’re looking for more quick and easy but crowd-pleasing sides, check out my Viral Sweet Potato Fries with Aioli, Spicy Honey Garlic Glazed Carrots, Garlic Butter Green Beans, and my Mashed Purple Sweet Potatoes, which are some of my favorites!
Ingredients
Full measurements included in the recipe card below 🙂 .
Corn. You can use fresh, frozen, or canned corn for this recipe. I usually either use frozen (you can thaw it if you want, but you can also just cook straight from frozen) or canned (removing all the liquid), but, of course, fresh corn has the best flavor and texture!
Jalapeños. If you want maximum spiciness, add all the seeds and membranes, and if you want it just a bit spicy, make sure to remove those. Not all jalapeños are the same level of spiciness so keep that in mind and maybe taste-test a tiny bit before adding them in, that’s what I do!
Heavy cream and full-fat milk. I use both: heavy cream gives you that rich, velvety base that we all want in a good creamed corn, and while it simmers, it naturally thickens without needing too much flour. Milk adds volume to the sauce without adding even more cream (too much cream would make this side way too heavy!).
Butter. I like using unsalted butter so I can add in the perfect amount of salt.
Sugar, optional, it boosts the natural sweetness of corn and balances the heat of jalapeños. If you’re using fresh summer corn, it might be sweet enough!
Flour or cornstarch (for gluten-free). I tested both and they both work well as thickeners, helping the sauce reach the perfect thick yet velvety consistency that we all love. Make sure to dissolve whichever you use in a tablespoon of room-temperature or cold cream or milk before adding it into the sauce to avoid clumps.
Substitutions and Variations
No jalapeños? Serrano peppers are another great option for an even spicier corn! For spiciness without smokiness, add cayenne pepper or red pepper flakes. When I have leftover pickled jalapeños from my Taco Bell Chicken Quesadilla, I throw those in, and the tang they add is delicious, so those work too!
No heavy cream? Try half and half or evaporated milk (you might not need flour with this).
Gluten-free. Use cornstarch (half the amount) or gluten-free flour blend (same amount).
Bacon: Cook bacon in a hot skillet, then remove the bacon and leave any leftover bacon grease in the pan for extra flavor (if you have lots of bacon grease, reduce the amount of butter or skip it). Add the bacon back in once the creamed corn reaches the perfect consistency.
Cheesy: Add a handful of shredded Monterey Jack, Cheddar, or 1-2 tablespoon cream cheese and skip the flour, as the cheese will naturally thicken the sauce.
Garlic: Add 1-2 cloves garlic or 1/4 teaspoon garlic powder in step 1.
How to Make Jalapeño Cream Corn
Step-by-step instructions are included in the recipe card below 🙂 .
STEP ONE: Prepare the corn. Add the corn, jalapeños, heavy cream, butter, sugar (if using), salt, and pepper to a skillet. Stir to combine and cook.
STEP TWO: Whisk together the milk and flour or glutinous rice flour. Make sure the flour or glutinous rice flour has dissolved before pouring the mixture into the skillet, or you may end up with lumpy creamed corn. Pour the mixture into the skillet and mix.
STEP THREE: Cook until the sauce has thickened and the corn has cooked. Cooking time may vary depending on whether you’re using fresh, frozen and thawed, or canned corn. If you’re in a rush, use canned corn.
Expert Tips
Don’t let the cream boil. A gentle simmer is enough to thicken the sauce and bring the flavors together. Boiling can give you an overly thick sauce or even a split/oily result if the heat is too high.
Keep the corn slightly firm. The corn should be tender and juicy, not mushy. If you’re using canned corn, which is already tender, you may need to cook it a bit less to keep it from turning mushy.
Add a zesty topping. This is optional, but if you love a bright, zesty finishing touch to cut through the richness of creamed corn, I recommend freshly chopped cilantro or even a squeeze of lime juice! My favorite is cilantro!
Jalepeno Cream Corn FAQs
Allow the creamed corn to cool down to room temperature then store covered or in an airtight container in the refrigerator for up to 3 to 4 days or in the freezer for up to 2 months.
Allow the creamed corn to cool down to room temperature, then store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator, warm gently in a saucepan over low heat with a splash of milk or cream.
You can add any leftovers to this Corn Chowder (leaving out the pumpkin, if you prefer) or to any soup you like or even chili. You can use it as a topping for baked potatoes. You can also add it to your favorite cornbread or cornbread muffins. Or you can turn it into a corn casserole or corn pudding. Or even turn it into corn fritters by adding an egg and a spoonful of flour to the leftover creamed corn and frying it in hot oil.
Check out my Mexican Street Corn Salad (Esquites) for classic street-style Mexican creamed corn. Or just add cotija cheese, lime juice, and cilantro to this recipe for a fusion moment!
What to serve with Jalapeño Creamed Corn
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @itsdamnspicy on Instagram and use the hashtag #itsdamnspicy so I can see your creations and re-share them with my followers! ⭐️
Jalapeño Cream Corn
Ingredients
- 10 oz (290 g) corn kernels canned, fresh, or frozen and thawed (I used canned)
- 2 fresh jalapenos minced
- 1/2 cup (125 ml) heavy cream
- 1 tbsp (14 g) unsalted butter
- 1/2 teaspoon salt or to taste
- 1/2 tablespoon white granulated sugar or to taste, optional
- Freshly cracked black pepper to taste
- 1/2 cup (125 ml) milk
- 1 tablespoon all-purpose flour or glutinous rice flour if gluten-free
Instructions
- Prepare the corn. In a large skillet over medium heat, combine the corn, jalapenos, heavy cream, butter, salt, sugar, and black pepper. Mix until combined.
- Whisk together the milk and flour or glutinous rice flour until the flour has dissolved, then pour the mixture into the skillet and mix until combined. Cook stirring often for 5-6 minutes or until the corn has cooked and the sauce has thickened. Cooking time may vary depending on whether you're using fresh, frozen, or canned corn. Serve immediately.
Janelle says
I’ve never made creamed corn before, and was so surprised how easy this one is. No adjustment needed 10/10