Easy Jalapeno Cream Corn

Jalapeno cream corn topped with additional jalapeno slices in a cast iron skillet with a spoon.

5 from 1 vote

My jalapeno cream corn is made with just 7 ingredients, including 2 types of cheese for maximum cheesiness and flavor. It's easy, spicy, and so much better than regular corn.

Prep Time5

Cook Time15

Total Time20

Course: Side Dishes

Cuisine: American

Servings: Servings

Calories: 363kcal

Author: Samantha Erb

Ingredients

4 tablespoons butter
20 ounces frozen corn slightly thawed
2 jalapenos minced (with or without the seeds, depending on spice preference)
1 teaspoon kosher salt
4 ounces cream cheese cubed, at room temperature
¾ cup heavy cream
½ cup monterey jack cheese shredded

Instructions

Melt the butter in a large high-sided skillet over medium heat. Add the corn, jalapenos, and salt and stir to combine.
Cook the corn and jalapenos, stirring occasionally, until the corn is warmed through and just beginning to brown, about 10 minutes.
Reduce the heat to low and add the cream cheese and heavy cream to the skillet. Stir until the cream cheese is melted.
Add the shredded monterey Jack cheese and stir until the cheese is fully melted.
Enjoy garnished with sliced fresh or pickled jalapenos and additional cheese, if desired.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days.
Reheat leftovers in a skillet on low heat. If it's a little too thick, add a splash of heavy cream to loosen it up.

Nutrition