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This Southwest Creamed Corn is made with white corn, sauteed with jalapenos and onions, and cooked with heavy cream and pepper jack cheese. The perfect creamed corn recipe with so much flavor!
There isn’t a Thanksgiving without creamed corn on the table. We have been using the same Gulliver’s Creamed Corn recipe for ages and love it.
This year I decided to change things up a little. I wanted a little spice and flair to the creamed corn! I added some sauteed jalapenos and onions, some creamy and spicy pepper jack cheese, and drizzled it with some hot honey. The flavor was insane and we devoured the entire batch within minutes.
This Spicy Creamed Corn with Pepper Jack Cheese calls for pepper jack cheese instead of parmesan and we add in some jalapenos and onions because they are flavor powerhouses.
Spicy Creamed Corn Ingredients:
- Fresh or Frozen Corn
- Butter
- Jalapeno
- Red Onion
- Heavy Cream
- Flour (to thicken)
- Pepper Jack Cheese
- Sugar (optional)
- Hot Honey (optional to drizzle on top)
What type of corn should I use in Creamed Corn?
I would suggest using frozen corn or fresh corn from the cob. Frozen corn is frozen as soon as it is at peak freshness so I love using it. I buy the frozen white corn from Costco.
I would suggest cooking the frozen corn before you add it to the cream mixture so you can drain off any extra liquid.
You can also use fresh corn on the cob.
How to make Southwest Creamed Corn:
- Cook corn according to package instructions or cook fresh corn in boiling water until cooked.
- In a large skillet, melt butter and add red onion and jalapeno and cook until softened. If you want the creamed corn to be spicier, add an extra jalapeno.
- Add flour to thicken and whisk into the mixture and add cooked corn. Then stir in heavy cream. Let it thicken. Sprinkle with salt and sugar.
- Once it begins to thicken, add pepper jack cheese a little at a time, stirring after each addition. By adding the cheese a little at a time, it helps to keep the creamed corn extra creamy and allow the cheese to not clump up.
- Taste for seasonings and drizzle with hot honey, if so desired, when ready to serve.
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Southwest Creamed Corn
Equipment
Ingredients
- 1 lb. Frozen Corn
- 2 Tablespoons Salted Butter
- 1/4 cup Red Onion (diced)
- 1 Jalapeno (diced)
- 2 Tablespoons Flour
- 12 ounces Heavy Cream
- 1 Tablespoon Sugar
- 1 to 1 1/2 teaspoons Salt
- 6 ounces (3/4 cup) Pepper Jack Cheese
- Hot Honey * (optional)
Instructions
- Cook corn according to package intructions. Drain off any extra liquid.
- In a large skillet, melt butter over medium-low heat. Once butter is melted, add onions and jalapeno and cook until softened, about 6-8 minutes.
- Remove from heat and stir in flour to make a paste. Add corn and stir together. Add heavy cream, sugar, and salt (start off with 1 teaspoon add more to taste). Place back on the heat on medium-low and cook until it starts to thicken, about 12-15 minutes. May want to reduce to low heat.
- Add the cheese a small amount at a time and allow it to melt before adding more cheese. Taste for seasonings. Drizzle with hot honey and serve warm.
Notes
What type of corn should I use in Creamed Corn?
I would suggest using frozen corn or fresh corn from the cob. Frozen corn is frozen as soon as it is at peak freshness so I love using it. I buy frozen white corn from Costco. I would suggest cooking the frozen corn before you add it to the cream mixture so you can drain off any extra liquid. You can also use fresh corn on the cob. What is HOT HONEY? Hot Honey is a spiced chili honey. It is honey infused with chili peppers for a little kick. It adds some sweet and spice.Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is a keeper! I love jalapenos and pepper jack cheese, so I was sure this was going to be good, and it is great! I’m sure it will go over well at the pot-luck Christmas dinner tomorrow. Per your advice, Melissa, I did make two separate batches, but it was not necessary, One full completed batch only came up to barely about 1/4 of the way in my 12-in. cast iron skillet. I will probably double it again next time around, but won’t make separate batches. Two batches will fit into a 12 inch skillet. Thank you for a wonderful recipe, which is definitely perfect for a holiday table.
I thought about making this for a Christmas pot luck, but I’m not sure it can work for me. I would have to make it on Christmas Eve (& then reheat just before the potluck dinner), because I will be spending the whole day with loved ones in a nearby city. Also, I’m sure I’d have to double the recipe, so is it possible to make a double recipe the night before & reheat the next day?
Hi Diane! This creamed corn actually refrigerates well and can be reheated. You can make a double batch and the corn will soak up some of the cream as it sits in the refrigerator but once you heat it, it will loosen up. You can always add a splash of heavy cream if you want it to be slightly thinner. We have reheated it in a crockpot and that works as well. I hope that helps!
Thank you so much, Melissa, Yes, that does help a lot. By the looks of your pictures, it seemed to me that making a double batch in the 12 inch skillet might not work, as the skillet is filled to the brim. Is that a double batch in the pics or a single batch? Don’t want to have corn overflowing if I put double in the 12 inch skillet. Did you mean I should make each batch separately? Thank you very much.
Hi Diane! In my pictures, that is a single batch in an 11 in skillet. I would recommend making each batch separately as it would probably overflow in a 12 in skillet. I hope you enjoy this recipe!
Very delish and easy to make. I used canned corn, white onion, and habanero cheese for a bit of added spice. A great way to change up a corn dish!
Hi Laurie! Thank you so much for making this recipe. I am so glad you liked it!
We made this for Thanksgiving yesterday and it was a huge hit! I didn’t have hot honey and it was still amazing. Thank you for such a delicious recipe!
Thank you so much for making the recipe, Erika! I am so glad you loved it.
Amazing recipe! Full of so much flavor! I’m excited to make this recipe on thanksgiving 🙂