This Creamed Corn with Jalapeño is the ultimate side dish for Thanksgiving and Christmas. It's creamy, cheesy, a bit spicy and made with fresh corn on the cob, which makes it so much tastier than other recipes on the internet! Ready to eat in just 35 minutes.
My husband is haunted by that mushy canned version of creamed corn from his childhood. This recipe is pretty much the opposite of what you would expect from a can.
The fresh corn on the cob makes all the difference. You get this perfectly tender and sweet corn with a bit of a crunch, smothered in a cheddar cheese sauce. It's amazing!
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Why You'll Love This Recipe:
- Big on Flavor. Creamed Corn meets Southwest flavors in this recipe with jalapeño, cumin, chili powder and cheddar cheese.
- Fresh Corn. Fresh corn on the cob allows us to get the best taste from the kernels, while also getting the sweet milk that comes from the cob.
- Easy to Make. Minimal prep work and simple step by step instructions.
- Holiday Favorite. This Creamed Corn Recipe is a favorite for Thanksgiving and also great for Christmas!
For more easy corn recipes, try these Street Corn Chicken Rice Bowls, Street Corn Pasta Salad, Chicken Corn Soup in the Slow Cooker, and Charred Corn.
Ingredients:
Corn on the Cob: The most important part of this recipe. We want it fresh for tender kernels with a bit of crunch and to get the fresh corn milk from the cob.
Heavy Cream: A high fat content is needed to get the best creamy texture.
Cheddar Cheese: White Cheddar or regular Cheddar work well in this recipe. Make sure to shred it from the block for the best melt. Bagged cheeses have preservatives that will not give you the best texture.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- If you want a traditional creamed corn recipe, just remove the jalapeño, cumin and chili powder. Some traditional recipes use cheddar cheese, and some do not.
- I do not recommend using canned or frozen corn for this recipe.
- Parmesan cheese or Monterrey Jack cheese can be substituted for the cheddar cheese.
For more Holiday Side dishes, try this Broccoli Cheddar Casserole, Sweet Potato Casserole with Marshmallows, Fresh Cranberry Sauce with Cinnamon, and Boursin Mashed Potatoes.
How to Make Jalapeño Creamed Corn:
Step 1: Wash the corn and remove all the stringy corn silks. Cut the kernels off the cobs with a sharp knife. Next, scrape the tip of a spoon down the corn cobs to remove most of the corn milk. Note: It doesn't have to be all of it, but at least get some to bring in extra sweetness and creamy texture.
Step 2: Place a large pot or dutch oven on the stovetop over medium low heat. Melt the butter and toss in the corn kernels, corn milk, jalapeño and onion. Sprinkle in sugar, salt, pepper, cumin and chili powder. Cook for 3-4 minutes allowing the veggies to soften, but do NOT brown. If browning starts, reduce the heat. Stir in the water, cover and cook for 5 minutes. Uncover, stir and cook for another 8-10 minutes until corn is tender, stirring half way through.
Step 3: Pour in the heavy cream and cook uncovered for 4-5 minutes, stirring frequently.
Step 4: Turn off the heat and stir in the cheddar cheese until melted. It should melt within a minute or two. Serve immediately and enjoy!
Step 5: Serve immediately and enjoy!
Expert Tips:
- Don't overcook the corn. It should have a bit of a crunch at serving.
- Shred the cheddar cheese from a block for the best melt.
Pair this Jalapeño Creamed Corn with this Double Smoked Traeger Ham, Oven Roasted Turkey Legs, or Dutch Oven Pork Tenderloin with Pork Gravy.
More Thanksgiving Side Dish Recipes to Try:
If you tried this Creamed Corn Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
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Creamed Corn with Jalapeño
- Total Time: 35 minutes
- Yield: About 4 cups 1x
Description
This Creamed Corn with Jalapeño is the ultimate side dish for Thanksgiving and Christmas. It's creamy, cheesy, a bit spicy and made with fresh corn on the cob, which makes it so much tastier than other recipes on the internet! Ready to eat in just 35 minutes.
Ingredients
- 2 tablespoons salted butter
- 4 ears of corn on the cob
- ½ cup yellow onion, diced fine
- 1 fresh jalapeño, seeds, stems and membranes removed, and diced fine
- 1 teaspoon salt
- 1 teaspoon sugar
- ⅛ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ cup water
- ½ cup heavy cream
- 1 cup Cheddar Cheese, grated from the block
Instructions
- Wash the corn and remove all the stringy corn silks. Cut the kernels off the cobs with a sharp knife. Next, scrape the tip of a spoon down the corn cobs to remove most of the corn milk. Note: It doesn't have to be all of it, but at least get some to bring in extra sweetness and creamy texture.
- Place a large pot or dutch oven on the stovetop over medium low heat. Melt the butter and toss in the corn kernels, corn milk, jalapeño and onion. Sprinkle in sugar, salt, pepper, cumin and chili powder. Cook for 3-4 minutes allowing the veggies to soften, but do NOT brown. If browning starts, reduce the heat. Stir in the water, cover and cook for 5 minutes. Uncover, stir and cook for another 8-10 minutes until corn is tender, stirring half way through.
- Pour in the heavy cream and cook uncovered for 4-5 minutes, stirring frequently.
- Turn off the heat and stir in the cheddar cheese until melted. It should melt within a minute or two. Serve immediately and enjoy!
Notes
- Don't overcook the corn. It should have a bit of a crunch at serving.
- Shred the cheddar cheese from a block for the best melt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: side dish
- Method: stovetop
- Cuisine: American
Holly says
Best creamed corn I’ve had! Fresh corn makes such a difference. Thanks!
Tara Smithson says
Thank you so much!!