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
Scale
- 2 tablespoons salted butter
- 4 ears of corn on the cob
- 1/2 cup yellow onion, diced fine
- 1 fresh jalapeño, seeds, stems and membranes removed, and diced fine
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/8 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 cup water
- 1/2 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