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.
- 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