Creamy Jalapeno Corn

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This creamy jalapeno corn is an easy, 20 minute side dish that is perfect for a barbecue or weeknight meal. Spicy and cheesy, this dish is packed with bold flavor.

This spicy corn makes a delicious appetizer or side dish. For other tasty side dishes, try these onion rings or these coconut shrimp.

Jump to:

• Recipe Highlights
• Ingredients & Substitutions
• Equipment
• Instructions
• Storage & Reheating
• Expert Tips
• How To Serve
• FAQ
• 📖 Recipe

Recipe Highlights

• This dish is quick and easy to make in only 20 minutes so you can make it even on busy weeknights.
• It is easy to adjust the spiciness to make it even spicier or to tone it down to a milder flavor.
• This creamy corn can be served as both a side dish or as a spicy dip with tortilla chips.

Ingredients & Substitutions

• Corn: This recipe uses canned corn since this is the easiest to find year round. However you can use fresh corn on the cob or frozen corn as well.
• Jalapeno: Use a small to medium sized jalapeno. Use a Serrano pepper as a substitute. For extra spice, leave in some of the seeds and membranes. For a milder version, replace half or all of the jalapeno with green bell pepper.
• Cheeses: A combination of cheddar and cream cheese are used to make this dip extra cheesy. You can substitute the cheddar cheese for Colby cheese if needed.
• Garlic: If you don’t have freshly minced garlic, you can use ¼ teaspoon of garlic powder instead.
• Seasoning: Red pepper flakes, cayenne pepper, salt and black pepper give this dish extra spice and flavor. To reduce the spiciness, decrease the amount of red pepper flakes and cayenne pepper.

Equipment

• A medium nonstick pan to make the jalapeno corn in.
• A cheese grater to grate the cheddar cheese.

Instructions

Step 1: Melt the butter on a medium nonstick pan over medium heat. Add the onions and salt and cook until they are soft and translucent.

Step 2: Add the corn, jalapeno, garlic, red pepper flakes, cayenne pepper and black pepper. Cook for another 3 to 4 minutes, stirring occasionally.

Step 3: Add the cream cheese and cheddar and stir until fully melted. Add in the cream and mix until smooth.

Storage & Reheating

Fridge: Store leftovers in an airtight container in the fridge for 3 to 4 days.

Freezer: Freezing this dish is not recommended.

Reheating: Reheat in the microwave or on a pan over medium-low heat until warmed through. Add a tablespoon of milk or cream while reheating if the sauce is too thick.

Expert Tips

• Adjust the spiciness to your liking. For an extra spicy version, add more jalapeno, or leave some of the seeds and membranes in. For a milder version, substitute half of the jalapeno with bell pepper. Additionally, reduce the amount of red pepper flakes and cayenne pepper.
• When adding the cheese, heat the mixture on medium to low heat. Lower heat allows the cheese to melt into a smooth, creamy sauce.
• If the creamy corn is too thick, add an extra splash of milk or cream to thin it out.

How To Serve

This creamy jalapeno corn is versatile and can be served as an appetizer, a side dish or as a filling. 

To serve as an appetizer, serve on a dip platter with tortilla chips, crackers or toasted baguette. 

As a side dish, this dish pairs well with burgers, chicken or steak fajitas, fried chicken, or steak. 

This creamy corn could also be used as a filling for homemade tacos or burritos.

FAQ

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📖 Recipe