Jalapeno Sweet Creamed Corn

If you’re looking for the perfect homemade summertime side dish, you’ve come to the right place!

This is, hands down, one of our favorite dishes. Summer doesn’t get much better than this. Go with yellow, white, or yellow and white corn, and you can’t go wrong. The sweetness of the corn matches beautifully against the slight heat from the pepper. Side dish perfection!

Jalapeno sweet creamed corn


As mentioned, you can’t go wrong with whatever sweetcorn you select. We love white corn, but yellow is great, as is yellow and white!

You can substitute milk or half-and-half for the cream, but we’ve got to say, the cream is so wonderful in this dish, for us, it’s worth it!

Be sure to remove the seeds and ribs from the fresh jalapenos to eliminate the extra spice. If you like your dishes with some heat, leave some seeds in.

Corn from the garden


Simmering the cream until it reduces produces a luxurious creamy sauce that is just divine.

We love using our trusty cast-iron skillet for this incredible dish.

Another favorite corn dish is our Slow-Cooker Corn on the Cob or Corn Chowder!

Just look at this yumminess!

Creamed corn

Homemade food is always going to be extra special, and this dish is absolutely no exception.

The corn is so farm-fresh and the simplicity of this Jalapeno Sweet Creamed Corn is truly what makes it shine!

Jalapeno Sweet Creamed Corn

Ready to make the best corn side-dish in town? Go for it!

And when you do, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!

Jalapeno Sweet Creamed Corn in a cast iron skillet

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
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

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