Say goodbye to bland: the ultimate guide to jalapeno creamed corn that will wow your taste buds

Creamed corn, a summer staple, gets a fiery upgrade with the addition of zesty jalapeños. This tantalizing dish is a perfect accompaniment to grilled meats, tacos, or as a standalone side. Follow this step-by-step guide to learn how to make jalapeño creamed corn that will leave your taste buds craving more.

Ingredients You’ll Need:

• 3 ears of fresh corn, kernels removed
• 1 cup heavy cream
• 1/2 cup milk
• 1/4 cup chopped jalapeño peppers
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Prepare the Corn:

Remove the kernels from the corn cobs using a sharp knife. You should have about 3 cups of corn kernels.

2. Sauté the Aromatics:

In a large skillet, melt the butter over medium heat. Add the onion, garlic, and jalapeños and cook until softened, about 5 minutes.

3. Create the Roux:

Sprinkle the flour over the sautéed vegetables and cook for 1 minute, stirring constantly. This will create a roux, which will thicken the creamed corn.

4. Add the Liquids:

Gradually whisk in the heavy cream and milk until a smooth sauce forms. Bring to a simmer and cook for 5 minutes, stirring occasionally.

5. Incorporate the Corn:

Add the corn kernels to the sauce and stir to combine. Cook for an additional 5 minutes, or until the corn is tender.

6. Season to Taste:

Season the creamed corn with salt and pepper to taste. You can also add other spices, such as cayenne pepper or paprika, to adjust the heat level.

7. Serve and Enjoy:

Transfer the jalapeño creamed corn to a serving dish and serve immediately. Garnish with chopped fresh cilantro or parsley for a pop of color and freshness.

Tips for the Perfect Jalapeño Creamed Corn:

• Use fresh, sweet corn for the best flavor.
• Remove the seeds from the jalapeños if you prefer a milder heat.
• Cook the creamed corn over low heat to prevent it from curdling.
• If the creamed corn becomes too thick, add a splash of milk to thin it out.
• Serve the jalapeño creamed corn with your favorite grilled meats, tacos, or as a standalone side dish.

Variations:

• Add Cheese: Stir in 1 cup of shredded cheddar cheese or Monterey Jack cheese to the creamed corn for a cheesy twist.
• Add Bacon: Cook 1/2 cup of chopped bacon and add it to the creamed corn for a smoky flavor.
• Make it Vegan: Substitute the heavy cream and milk with plant-based alternatives, such as coconut milk or almond milk.

The Final Verdict:

Jalapeño creamed corn is a versatile and flavorful side dish that will add a touch of heat to your summer menus. Whether you’re grilling out or simply looking for a delicious accompaniment to your favorite meals, this recipe will surely become a staple in your kitchen.

Frequently Asked Questions:

Q: Can I use canned corn instead of fresh corn?

A: Yes, you can use canned corn, but fresh corn will give you the best flavor. If using canned corn, drain and rinse it before adding it to the creamed corn.

Q: How hot is this jalapeño creamed corn?

A: The heat level will depend on the spiciness of the jalapeños used. If you prefer a milder heat, remove the seeds from the jalapeños before chopping them.

Q: Can I freeze jalapeño creamed corn?

A: Yes, you can freeze jalapeño creamed corn for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.