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.
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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