Creamy corn with jalapeños, cream cheese, parmesan, and garlic—comfort in a skillet.
So, picture this: I’m at my cousin’s backyard cookout in Texas, summer sun blazing, and someone brings this buttery corn dish that’s creamy and just a touch spicy. I had three helpings before remembering I was supposed to be “dieting.” The flavor stuck with me—sweet corn, smooth cream cheese, a whisper of jalapeño.
Back home, I found myself staring at a fridge full of corn and suddenly that memory popped up. One pan later, I’d recreated that dreamy jalapeño creamed corn—but with my own twist. And yes, I ate it all while rewatching Stranger Things. Standard Friday night.
Why You’ll Love This Jalapeño Creamed Corn Recipe?
First off—this isn’t your grandma’s creamed corn. (No offense, Grandma. Yours is pretty great, too.) This one has personality. It’s creamy, but not heavy. It’s sweet, but you can taste the corn. Blended with jalapeños, it’s got that cozy heat without setting off smoke alarms. Ever tried it? If not, you’re in for a treat.
Ingredient Notes:
Here’s what goes into this skillet of soulful goodness:
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Corn – Fresh, canned, or frozen. Honestly, they all shine here. Pick what’s easy.
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Onion & Garlic – They build the flavor base—kind of like the bass line in a song. You feel them even if you’re not listening.
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Jalapeños – Want mild? Remove seeds. Want bold? Leave a few in for extra punch.
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Cream, Cream Cheese, & Parmesan – Cream and cream cheese make it smooth and decadent. Parmesan adds that savory pop.
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Sugar, Salt & Pepper – Just a touch of sugar balances the spice. Taste as you go because your skillet might be different from mine.
How To Make Jalapeño Creamed Corn?
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Sauté Onions & Garlic
Melt butter in a skillet over medium heat. Add diced onion—cook until it’s soft and golden, about 5 minutes. Crank in the garlic for 1 minute until it smells like heaven. Don’t rush it. -
Add Corn & Jalapeños
Toss in your corn. Let it sizzle and soften for a few minutes. Then stir in jalapeños—cook until they smell spicy but not floored. -
Creamy Time
Pour in heavy cream and soft cream cheese. Stir until it all melts into a velvety liquid. -
Thicken & Season
Let it simmer until it coats the spoon—about 3–5 minutes. Take it off the heat and stir in parmesan, salt, pepper, and that tiny bit of sugar. Taste. Adjust. This is yours.
Storage Options:
If you stash leftovers (kudos), store in an airtight container for up to 3 days in the fridge. Reheat gently; add a splash of cream if needed. Freezing? Meh—cream-based dishes get grainy, so probably pass on that.
Want To Save This Recipe?
Variations and Substitutions:
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Bacon bits – Because, bacon.
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Spice switch-up – Use poblano or serrano peppers for different heat.
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Cheese swap – Cheddar if you’re craving nostalgia.
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Vegan twist – Try coconut cream and vegan cheese. Just taste for salt—store brands vary.
What to Serve with Jalapeño Creamed Corn?
This corn is the ultimate sidekick:
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Barbecue chicken or steak
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Tacos or fajitas
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Spicy pulled pork
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Holiday roast dinners
Or eat it straight out of the skillet. No judgment here.
Frequently Asked Questions:
Is it spicy? Not unless you want it to be. Remove jalapeño seeds, and it’s mild.
Can I use frozen corn? Yep! No need to thaw.
No cream cheese? Sub sour cream—but start small and taste as you go.
Oooh. That’s it. Rich, cozy, with a gentle jalapeño hug in every bite. Try it, tweak it, and come tell me what you think—because I really want to know. Rumor has it, it tastes even better when eaten with your favorite comfort movie on.
—Me
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Jalapeño Creamed Corn
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 4 cups corn kernels fresh, frozen, or canned
- 2 fresh jalapeños minced (seeds removed for less heat, optional)
- 1 cup heavy cream
- 4 oz cream cheese softened
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon granulated sugar
- 1 teaspoon salt plus additional to taste
- ½ teaspoon freshly ground black pepper
Instructions
Sauté the Aromatics:
- In a large skillet set over medium heat, melt the butter until foamy. Add the diced onion and cook, stirring occasionally, for approximately 5 minutes, or until the onion becomes soft and translucent. Add the minced garlic and continue to cook for an additional minute, until fragrant.
Incorporate the Corn and Jalapeños:
- Stir in the corn kernels and allow them to cook for about 3 minutes, stirring occasionally to avoid browning. Add the minced jalapeños and cook for another 5 minutes to infuse the mixture with mild heat and vibrant flavor.
Add Cream and Cream Cheese:
- Reduce the heat to medium-low. Pour in the heavy cream and add the softened cream cheese. Stir gently and continuously until the cream cheese fully melts and blends into the mixture, creating a smooth, creamy consistency. Let the mixture simmer for 3–5 minutes until it thickens slightly.
Finish and Season:
- Remove the skillet from heat. Stir in the freshly grated Parmesan cheese, granulated sugar, salt, and black pepper. Taste the mixture and adjust seasoning as desired before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
