Jalapeño Creamed Corn
A creamy corn side dish balanced with gentle jalapeño warmth, rich dairy, and savory parmesan, cooked until smooth and comforting without overwhelming heat.
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Servings: 6
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 2 garlic cloves minced
- 4 cups corn kernels fresh, frozen, or canned and drained
- 2 fresh jalapeños finely minced (seeds removed, if desired)
- 1 cup heavy cream
- 4 oz cream cheese softened
- 1/2 cup Parmesan cheese freshly grated
- 1 tablespoon granulated sugar
- 1 teaspoon salt plus additional to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- In a large skillet set over medium heat, melt the butter. Add the diced onion and cook, stirring frequently, until softened and translucent, approximately 5 minutes.
- Add the minced garlic to the skillet and cook for 1 minute, or until fragrant, taking care not to brown.
- Stir in the corn kernels and cook for approximately 3 minutes, stirring occasionally. Add the minced jalapeños and continue cooking for an additional 5 minutes, allowing the flavors to combine.
- Pour the heavy cream into the skillet and add the softened cream cheese. Stir continuously until the cream cheese is fully incorporated and the mixture is smooth. Allow the mixture to simmer gently for 3–5 minutes, or until slightly thickened.
- Remove the skillet from the heat. Stir in the Parmesan cheese, granulated sugar, salt, and black pepper until well combined.
- Taste and adjust seasoning as necessary. Serve immediately.
Notes
This recipe is naturally gluten-free. To ensure it remains gluten-free, verify that all dairy products and seasonings used are certified gluten-free and avoid cross-contamination during preparation.