What To Know
- In a large skillet over medium heat, sauté the chopped onion in a little bit of olive oil until softened, about 5 minutes.
- Add an extra 1/4 cup of chopped jalapeno pepper to the recipe for a bolder heat.
- Remove the seeds from the jalapeno for less heat, or add more chopped jalapeno for a spicier dish.
Are you tired of bland and boring creamed corn? It’s time to add some heat and flavor to your side dishes! This recipe for jalapeno creamed corn will transform your culinary creations with its perfect balance of sweetness, creaminess, and a hint of spice. Learn how to make this delectable dish in just a few simple steps and impress your taste buds and dinner guests alike.
Ingredients
- 2 (15-ounce) cans of whole kernel corn, drained
- 1 (12-ounce) can of evaporated milk
- 1/2 cup of heavy cream
- 1/4 cup of chopped fresh jalapeno pepper (remove seeds for less heat)
- 1/4 cup of chopped onion
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Instructions
1. Prepare the Jalapeno: Chop the jalapeno pepper finely, removing the seeds if you prefer less heat.
2. Sauté the Vegetables: In a large skillet over medium heat, sauté the chopped onion in a little bit of olive oil until softened, about 5 minutes.
3. Add the Corn: Add the drained corn kernels to the skillet and cook for 3 minutes, stirring occasionally.
4. Combine the Liquids: In a separate bowl, whisk together the evaporated milk, heavy cream, sugar, salt, and black pepper.
5. Add the Liquids to the Corn: Pour the liquid mixture over the corn and onion in the skillet.
6. Add the Jalapeno: Stir in the chopped jalapeno pepper.
7. Simmer: Bring the mixture to a simmer and cook for 10-15 minutes, or until thickened.
Tips
- For a creamier creamed corn, use whole milk instead of evaporated milk.
- If you don’t have fresh jalapeno pepper, you can substitute 1 teaspoon of dried jalapeno flakes.
- Add a sprinkle of shredded cheddar cheese or crumbled bacon for an extra layer of flavor.
- Serve the jalapeno creamed corn warm as a side dish to grilled meats, roasted chicken, or fish.
Variations
- Roasted Jalapeno Creamed Corn: Roast the jalapeno pepper in the oven at 400°F for 15 minutes before chopping and adding it to the recipe. This will give the creamed corn a smoky flavor.
- Spicy Jalapeno Creamed Corn: Add an extra 1/4 cup of chopped jalapeno pepper to the recipe for a bolder heat.
- Cheesy Jalapeno Creamed Corn: Stir in 1/2 cup of shredded cheddar cheese to the creamed corn before serving.
Benefits of Eating Jalapeno Creamed Corn
- Rich in Antioxidants: Jalapenos are a good source of antioxidants, which can help protect your body from damage caused by free radicals.
- Contains Vitamin C: Jalapenos are a good source of vitamin C, which is essential for immune health and collagen production.
- May Aid Digestion: The capsaicin in jalapenos may help stimulate digestion and reduce stomach upset.
The Perfect Side Dish
Jalapeno creamed corn is the perfect side dish for any occasion. Its creamy texture, sweet and spicy flavor, and vibrant color will add a touch of excitement to your meals. Whether you’re hosting a dinner party or simply looking for a delicious and healthy side dish, this recipe is sure to impress.
FAQ
Q: How can I adjust the heat level of the creamed corn?
A: The amount of jalapeno pepper you add will determine the heat level. Remove the seeds from the jalapeno for less heat, or add more chopped jalapeno for a spicier dish.
Q: Can I make this recipe ahead of time?
A: Yes, you can make the jalapeno creamed corn up to 3 days in advance. Simply store it in an airtight container in the refrigerator and reheat it over medium heat when ready to serve.
Q: What other vegetables can I add to this recipe?
A: Feel free to add other vegetables to your jalapeno creamed corn, such as diced bell peppers, chopped celery, or minced garlic.
