I’m normally not one to seek out spicy stuff but I had some creamed corn similar to this at a barbecue place years ago and it was so delicious that I’ve been trying to recreate it ever since. See, this isn’t spicy, spicy. It just has a little something-something to balance out all that creaminess, which it needs. Because this is indulgent stuff — it’s rich and sooo creamy, but sweet too. And so good that it’s hard to get through cooking it without polishing most of it off before you get it into a serving dish.

What Ingredients Are in Jalapeño Creamed Corn?

It’s not a long ingredients list. You’ll need:

• Corn. Fresh or frozen, please. Canned doesn’t have the same texture.
• Butter.
• Onion and garlic.
• Jalapeños. Two. You can use the canned kind if you’d like milder flavor.
• Heavy cream.
• Cream cheese. (I said this was indulgent.)
• Some freshly grated parm.

How Do You Make Jalapeño Creamed Corn?

It’s so easy you’ll be wondering why you haven’t been making creamed corn at home your whole life.
Start with a skillet and melt the butter. Cook the onion and garlic until they’re soft and then add the corn and jalapeño long enough to meld the flavors together and get some color on the corn.

Then, stir in the cream and cream cheese. If things get too thick, you can thin it out with some milk or even a little water.

Finally, the finishing touches: parmesan, which adds nuttiness and a deep savory flavor. And then sugar. I tried making this without it and it’s just missing that final rounding out of sweetness. It brings it all together but doesn’t make it noticeably sweet.

Creamed corn is easy to love, and it always has been, but this takes it up a notch!