Jalapeno Corn

Creamy jalapeno corn is the rich, spicy side dish you’ll want to make again and again. It’s a total crowd-pleaser, and it’s pretty much effortless to make because it cooks in the slow cooker, no babysitting required. Because it’s so low-maintenance, it’s a great option for summer parties or more elaborate spreads, when you might have your hands full cooking something on the grill or in the smoker. It’s the perfect way to add a little kick to your dinner table, but you can easily adjust the spice level to suit your preference.

Ingredients for Jalapeno Corn

• Frozen corn: The corn provides a sweet and tender base for the dish, with a good amount of natural moisture. This recipe calls for frozen corn, but you can substitute 2 pounds of fresh corn kernels, cut off the cob, or drained whole-kernel canned corn.
• Cream cheese: The cream cheese adds a rich, creamy texture and a mild, tangy flavor that complements the heat of the jalapenos.
• Jalapeno peppers: Jalapenos bring a spicy kick to the dish. Removing the seeds helps pack the dish with lots of jalapeno flavor without making it too spicy. If you love this flavor combination, try our jalapeno corn muffins.
• Butter: This contributes a rich, buttery flavor and helps to form the creamy sauce.

Directions

Step 1: Combine the ingredients and slow-cook

In a 3-quart slow cooker, combine the corn, softened and cubed cream cheese, seeded and chopped jalapeno peppers, cubed butter, water, salt and pepper. Cover and cook on low for 4 to 5 hours or until the corn is tender, stirring occasionally.

Editor’s Tip: Wear disposable gloves when cutting hot peppers, as the oils from the peppers can burn your skin. Avoid touching your face and eyes.

Jalapeno Corn Variations

• Add other vegetables: Incorporate other vegetables like diced red bell peppers or sauteed diced onions, for a more colorful and flavorful dish.
• Take a shortcut: Substitute the jalapenos and the water with a whole 4-ounce can of diced green chiles, or use canned jalapenos instead of fresh ones.
• Make a smoky version: In place of the jalapenos, add minced chipotle peppers in adobo sauce.
• Add more cheese: Mix in shredded cheddar or pepper jack cheese for an extra layer of creamy flavor.
• Make it on the stove: Combine the ingredients in a heavy saucepan or Dutch oven, and simmer over low heat until the corn is creamy and tender.

How to Store Jalapeno Corn

The best way to store leftover jalapeno corn is to let it cool completely. Once it’s cooled, transfer it to an airtight container or freezer bag and store it in the refrigerator for up to three days. To reheat it, simply warm it up in a saucepan on the stovetop or in the microwave until it’s heated through.

Can you freeze jalapeno corn?

To freeze leftover creamed corn and jalapeno, let the corn cool completely, then transfer it to an airtight container or freezer bag. Freeze it for up to three months.

Jalapeno Corn Tips

What should you serve with creamy jalapeno corn?

Serve this side dish with burgers, barbecue or sugar and salt roast pork. If you happen to have more than one slow cooker, serve it with slow-cooker barbacoa for a delicious, largely hands-off meal.

Can I make this recipe in the oven?

Yes, you can make this jalapeno corn in the oven. Simply transfer the ingredients to a casserole dish and bake it at 350°F for 30 to 40 minutes, or until it’s heated through.

Can I make this recipe in the Instant Pot?

You can make this creamy jalapeno corn recipe in the Instant Pot. Follow the recipe instructions as written, and use the slow-cooker function.