Description
This creamy jalapeño corn recipe is a quick and flavorful side dish featuring tender corn sautéed with spicy jalapeños and garlic, enriched with heavy cream for a luscious texture. Perfect for adding a spicy, creamy twist to your meals in just 15 minutes.
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
- Sauté Aromatics: Melt the unsalted butter in a skillet over medium heat. Add the diced jalapeños and minced garlic, cooking for about 1 minute until fragrant and softened.
- Add Corn and Spices: Stir in the corn along with salt, paprika, and red pepper flakes. Cook for 5 to 7 minutes, stirring occasionally, until the corn is heated through and the spices are well combined.
- Add Cream and Serve: Pour in the heavy cream and stir to combine. Continue cooking for about 1 minute, allowing the cream to thicken slightly and coat the corn.
- Optional Garnish: Remove from heat and serve immediately. Top with freshly grated Parmesan cheese and chopped chives if desired for added flavor and presentation.
Notes
- You can use fresh, canned, or thawed frozen corn depending on what you have available.
- Adjust the amount of jalapeño and red pepper flakes to control the spice level.
- For a lighter version, substitute half-and-half or milk for the heavy cream, though the texture will be less creamy.
- Serve as a side dish to grilled meats, tacos, or enjoy as a creamy appetizer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
