Description
This creamy jalapeño corn recipe is a flavorful and spicy side dish that combines tender corn with the heat of jalapeños and a rich, velvety cream sauce. Quick to prepare and perfect for any meal, this dish is enhanced with garlic, paprika, and red pepper flakes, then finished with optional Parmesan cheese and fresh chives for added depth and brightness.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 2 jalapeños, diced
- 2 cloves garlic, minced
- 16 ounces frozen corn (or fresh, canned, or thawed frozen)
- ½ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon red pepper flakes
- ½ cup heavy cream
Optional Garnishes
- Freshly grated Parmesan cheese
- Chopped chives
Instructions
- Melt Butter and Sauté Aromatics: Melt the unsalted butter in a skillet over medium heat. Add the diced jalapeños and minced garlic, cooking for about 1 minute until fragrant to release their flavors.
- Cook Corn with Spices: Add the corn, salt, paprika, and red pepper flakes to the skillet. Stir well to combine and cook for 5-7 minutes, allowing the corn to heat through and absorb the spices.
- Add and Thicken Cream: Pour in the heavy cream and stir to incorporate. Cook for an additional 1 minute until the cream thickens slightly, creating a rich, creamy sauce.
- Serve with Garnishes: Remove the skillet from heat and serve the creamy jalapeño corn immediately, topping with freshly grated Parmesan cheese and chopped chives if desired for extra flavor and color.
Notes
- Use fresh, canned, or thawed frozen corn according to your preference or availability.
- Adjust the amount of jalapeños and red pepper flakes for desired heat level.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative, though this may affect the creaminess.
- This dish pairs well with grilled meats, tacos, or as a flavorful side for any Mexican-inspired meal.
