This Jalapeño Cream Corn is the ultimate crowd-pleasing side dish, and it’s easy to see why it disappears fast at every gathering. This dish has sweet corn suspended in a rich, buttery cream sauce with just enough jalapeño heat to keep you coming back for more.

It’s rich enough to feel indulgent but simple enough to make on a weeknight, and it pairs beautifully with just about any main dish you’re serving. Make it for a holiday spread or a summer cookout and watch it become a permanent fixture on your table.

Helpful Tips

Cook the roux fully: Letting the butter and flour cook together for a full two minutes before adding the liquid removes any raw flour taste and helps the sauce thicken properly.
Drain the corn well: Excess liquid from the canned corn can water down your sauce, so give it a good shake in the colander before adding it to the pot.
Stir constantly once it’s baking: Since the dish thickens as it bakes and continues to set as it cools, keep an eye on it near the end so it doesn’t overcook or dry out.

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Jalapeño Cream Corn

This Jalapeño Cream Corn is the ultimate crowd-pleasing side dish, and it's easy to see why it disappears fast at every gathering.

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Prep Time 10

Cook Time 35

Total Time 45

Course Side Dish

Cuisine American

Servings Servings

Calories 380 kcal

Ingredients

1 tablespoon cooking oil
2 medium jalapeños seeded and diced
3 tablespoons butter melted
3 tablespoons all-purpose flour
12 ounces heavy cream
10 ounces milk
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons granulated sugar
2 cans corn well drained, 15.25 oz each
1/2 cup Parmesan cheese grated
1/2 cup Panko breadcrumbs

Instructions

Preheat oven to 350°F (175°C).
Heat a Dutch oven or large oven-safe pot over medium heat and add the oil. Once hot, add the jalapeños and sauté for 1-2 minutes, just slightly softened.
Add the butter and let it melt, then add the flour. Whisk and cook for 2 minutes.
Pour in the cream, milk, salt, pepper, and sugar. Bring the mixture to a gentle boil, stirring frequently.
Add the corn and gently stir to combine. Return the mixture to a boil and cook for 1-2 minutes until thickened, stirring constantly to avoid burning.
Sprinkle on the Parmesan cheese.
Bake, uncovered, for 20-25 minutes or until hot and bubbly throughout. It will thicken more as it cools. Serve hot, garnished with breadcrumbs.

Nutrition

Calories: 380kcalCarbohydrates: 33gProtein: 9gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 68mgSodium: 541mgPotassium: 343mgFiber: 3gSugar: 11gVitamin A: 1197IUVitamin C: 6mgCalcium: 159mgIron: 1mg

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