Jalapeno Creamed Corn
If you’re looking for a side dish that's easy and delicious, Jalapeño Creamed Corn is where it’s at. Sweet corn meets cheesy, spicy goodness—easy to make and super addicting. Perfect for every summer party!
Ingredients
- 4 tablespoonssalted butter
- 4 tablespoonsall-purpose flour
- 2 cupshalf and half
- ¾ cupshredded sharp cheddar cheese
- 4 ouncescream cheese
- 4 cupscorn kernels ( fresh, frozen or canned)
- 1jalapeno peppers (seeded and diced )
- 1 tablespoonsgranulated sugar
- salt (amount as desired )
- garnish options: additional diced or sliced jalapeño, chopped parsley or cilantro, cooked and crumbed bacon and/or additional cheddar cheese
Directions
- 1
Melt butter in a large skillet over medium heat. If you desire mild heat, sauté the jalapeno in this step for 1 minute. If you desire more heat, wait to add the jalapeno later.
- 2
Whisk in flour, and cook until it turns light in color and is bubbly, about 2 minutes.
- 3
Lower the heat to medium-low. Gradually stir in half and half.
- 4
Once bubbles start to appear at the edge of the pan, add cheddar cheese and cream cheese. Allow them to melt, undisturbed, for 3 minutes, then stir until the mixture is smooth. Cook until the mixture slightly thickens, around 5 minutes.
- 5
If using fresh corn, cut the kernels off the ears. If using frozen or canned, thaw and/or drain.
- 6
Fold in the corn, jalapeno (if not previously added), sugar, and salt to the mixture. Cook for 5 minutes.
- 7
Serve hot, and garnish as desired.