Jalapeño Cream Corn
This Jalapeno Cream Corn is rich, creamy, and a little spicy! Ready in just 10 minutes, this delicious jalapeno creamed corn is the perfect side dish for any occasion, from regular weeknights to Holiday dinners.
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.
Notes
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Nutrition
Calories: 200kcalCarbohydrates: 14gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 45mgSodium: 456mgPotassium: 186mgFiber: 2gSugar: 7gVitamin A: 683IUVitamin C: 10mgCalcium: 61mgIron: 0.2mg
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