Southern-Style Creamed Sweet Corn with Jalapenos
A creamy, mildly spicy Southern-style side dish featuring fresh sweet corn and diced jalapenos cooked gently on the stovetop with butter and cream, perfect for adding a flavorful kick to any meal.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Seasoning
Let’s make it
Cooking
Heat a large skillet over medium heat and melt the unsalted butter until foaming.
Cooking
Add the diced jalapeno peppers to the skillet and sauté for about 2 minutes, stirring frequently, until fragrant and slightly softened.
Cooking
Add the sweet corn kernels to the skillet and stir to combine with the butter and jalapenos. Cook for 3 to 5 minutes, stirring occasionally, until the corn is tender and starting to brown lightly at edges.
Cooking
Reduce the heat to low and stir in the heavy cream and softened cream cheese. Continue stirring until the cream cheese melts completely and the mixture becomes creamy and smooth, about 2 to 3 minutes.
Finishing
Stir in the granulated sugar, salt, and freshly ground black pepper to taste. Adjust seasoning as needed to balance the sweetness and heat.
Finishing
Cook for an additional 1 to 2 minutes on low heat to let the flavors meld and the dish warm through.
Serving
Remove from heat and let rest for 2 minutes before serving. Garnish with additional diced jalapenos or fresh herbs if desired.
Tips & notes
To control heat, remove all the jalapeno seeds before dicing. Fresh corn works best, but frozen corn also yields a tasty dish. Stir gently to avoid breaking the corn kernels.
Saving it for later
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. Use within 3 days for best flavor and quality.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of cream or milk if needed to loosen the creaminess. Stir frequently to heat evenly.
