Jalapeno Sweet Creamed Corn

This is, hands down, one of mine and the Loon’s favorite dishes.   Summer doesn’t get much better than this.  Eat and be happy.

Jalapeno Sweet Creamed Corn

Jalapeno Sweet Creamed Corn

This jalapeno sweet creamed corn is about as good as you'll find. Use fresh corn from the farmer's market, and you just won't believe how good this is. Yum.
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Course: Side Dish
Cuisine: Side dish
Keyword: corn, Jalapeno
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 296kcal


  • 8 ears eafresh white corn on the cob
  • 1 cup heavy cream
  • 2 jalapeno peppers cored, seeded, and finely diced
  • 1 tbsp unsalted butter
  • 1/4 cup diced yellow onion
  • 2 tbsp crumbled queso fresco
  • Fresh tomatoes chopped (for garnish)
  • Parsley chopped (for garnish)


  • Pre-heat oven to 350 F.
  • Arrange corn, leaving husks on, in a single layer, in a single layer in roasting.
  • Bake until kernels are soft, 30 minutes.
  • Cool corn, then husk and cut kernels from the cob.
  • Place the cream in a medium saute pan and heat until reduced to about a cup.
  • In a separate large saute pan, melt the butter over medium heat.
  • Add onion and jalapeno and saute until soft, about 6 minutes.
  • Add the corn and stir until heated through.
  • Season with salt and pepper.
  • Garnish with queso fresco.
  • Sprinkle with chopped tomatoes and parsley.
  • Serve piping hot.


Calories: 296kcal
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