Description
This Creamy Jalapeño Corn recipe is a quick and flavorful side dish featuring tender corn cooked with spicy jalapeños, aromatic garlic, and a touch of cream for richness. Perfectly seasoned with paprika and red pepper flakes, it offers a balance of heat and creaminess that pairs well with a variety of main courses.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 2 jalapeños, diced
- 2 cloves garlic, minced
- 16 ounces frozen corn (or fresh, canned, or thawed frozen)
- ½ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon red pepper flakes
- ½ cup heavy cream
Optional Garnishes
- Freshly grated Parmesan cheese
- Chopped chives
Instructions
- Melt Butter and Sauté Jalapeños and Garlic: Melt the butter in a skillet over medium heat. Add the diced jalapeños and minced garlic to the skillet and cook for about 1 minute, stirring frequently until fragrant, to release their flavors.
- Cook the Corn with Spices: Add the corn, salt, paprika, and red pepper flakes to the skillet. Stir well to combine all the ingredients. Cook for 5 to 7 minutes, stirring occasionally, until the corn is thoroughly heated and slightly tender.
- Add Heavy Cream and Thicken: Pour the heavy cream into the skillet and stir to integrate it with the corn mixture. Continue cooking for about 1 minute, or until the cream thickens slightly, creating a creamy texture. Then remove the skillet from heat.
- Garnish and Serve: Serve the creamy jalapeño corn immediately. Optionally, sprinkle freshly grated Parmesan cheese and chopped chives on top for added flavor and presentation.
Notes
- Use fresh or thawed frozen corn for the best texture; canned corn can be used but may add extra moisture.
- Adjust the number of jalapeños or red pepper flakes for desired spiciness.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Make sure not to overcook the corn to maintain some crunch.
- This dish is best served fresh but can be kept in the refrigerator for up to 2 days and reheated gently.
