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jalapeno creamed corn in a skillet with a wooden spoon
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5 from 5 votes

Jalapeño Creamed Corn

Jalapeño Creamed Corn is a rich and creamy side dish with a kick from spicy jalapeño peppers. Serve it at holiday dinners, BBQs, or with any weeknight meal.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: creamed corn, jalapeño creamed corn
Servings: 12
Calories: 97kcal


  • 3 1/2 cups frozen corn, thawed so no additional moisture is added
  • 2 tablespoons unsalted butter
  • 1 cup whole milk
  • 2 tablespoons cream cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 2 garlic cloves, minced
  • 1/3 cup Cotija cheese
  • 1/4 of a small yellow onion, diced
  • 1-2 jalapeño, seeds removed and minced
  • 1 teaspoon tajin


  • Whisk together milk and cornstarch, set aside.
  • Melt butter over medium-high heat. Sauté the onion for 3-4 minutes until translucent.
  • Reduce heat to medium and add jalapeño, garlic, cream cheese, cotija cheese, and milk. Stir for 1-2 minutes until cream cheese is mostly melted.
  • Add corn and continue to cook, stirring frequently, for 8-10 minutes, or until corn is plump and sauce is thick and creamy. Season with salt and pepper to taste and serve.



Calories: 97kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 167mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 1mg