Jalapeno Creamed Corn
A rich, creamy side dish loaded with sweet corn, melted cheese, and just enough jalapeno heat.
Servings: 6 servings
Calories: 378kcal
Equipment
- large skillet
- measuring cups and spoons
Ingredients
- 4 cups corn kernels fresh, frozen, or canned and drained
- 2 tablespoons butter
- 1 small onion finely diced
- 1-2 jalapenos seeded and diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- ½ cup whole milk
- 4 ounces cream cheese softened
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley or green onions for garnish
Instructions
- Melt the butter in a large skillet over medium heat. Add the onion and jalapenos and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
- Add the corn and cook for 3 to 4 minutes. Sprinkle the flour over the mixture and stir well so the vegetables are coated evenly.
- Slowly pour in the heavy cream and milk while stirring constantly. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, until slightly thickened.
- Stir in the cream cheese, salt, pepper, smoked paprika, and cheddar cheese. Continue stirring until everything is melted and creamy.
- Reduce the heat to low and cook for another 2 to 3 minutes, until hot and thick. Garnish with parsley or green onions before serving.
Nutrition
Serving: 1Serving | Calories: 378kcal | Carbohydrates: 23g | Protein: 8g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 589mg | Potassium: 297mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1351IU | Vitamin C: 8mg | Calcium: 150mg | Iron: 1mg