Jalapeño Creamed Corn

By Erika on August 29th, 2013 / / 1 Comment

Jalapeno Creamed Corn The HopelessHousewife

Creamed corn has been one of my favorite things to eat since I was a kid. I didn’t get this version though, I ate the one that came from a can and was NOWHERE near as good as a homemade version (thanks, mom! 🙂 ). I roast the corn to give it some extra dimension then  the jalapeño adds great flavor along with some heat. If you are not a fan of spicy foods, omit the seeds. If you are a spicy tamale like me, then heat it up with more of the jalapeño seeds. Serve this Jalapeño Creamed Corn with a yummy steak or chicken and you will have some happy tummies in your hands at your house. Enjoy! xE

Yield: serves 4

Jalapeño Creamed Corn

Jalapeño Creamed Corn


  • 4 ears of fresh corn, shucked, washed and patted dry
  • 2 tablespoons butter
  • 1 shallot, minced
  • 1 1/4 cups half and half
  • 3/4 tsp sugar
  • 1/4 tsp of salt
  • 1 jalapeno, minced (discard 1/2 of seeds for less heat)


  1. Heat oven to 400 degrees. Bring water to boil in an 8 quart saucepan, add corn to water and boil for 5 minutes. Remove from water, place on a baking sheet and let cool. Lightly brush corn with olive oil, place baking sheet under broiler in the 400 degree oven. Cook corn for 2 minutes on each side or until corn reaches desired roasted color. Remove from oven and let cool. Once the corn is cooled, remove kernels from the cob, place kernels is a bowl and set aside.
  2. In a two quart sauce pan, melt butter and sauté shallot until translucent. Add the corn, half and half and sugar. Stir continually until thickened. Salt to taste. Add the fresh jalapeno and stir. Serve immediately.



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  • Vicky says:

    This dish is even better with bacon

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