This Jalapeno Cream Corn is slightly spicy, a little sweet and perfectly creamy. It makes a great weeknight side dish or simple holiday option. Made on the stove top with frozen sweet corn, fresh jalapenos, butter and half and half. Ready to serve in minutes.
Course Side Dish
Cuisine American
Keyword jalapeno cream corn
Cook Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 4servings
Author Meg's Everyday Indulgence
Ingredients
2Tbsp.butter
1large jalapeno, ribs and seeds removed and diced into small pieces
12oz.frozen sweet corn
1/2tsp.kosher salt
1/2 tsp.black pepper
1/2cuphalf and half
Instructions
Heat a large skillet over medium heat. Add butter to hot skillet and melt. Add jalapeno and cook until slightly softened, 2 to 3 minutes.
Bump up heat to medium high heat and add corn. Saute until golden and brown in some spots, 6 to 8 minutes. Add salt, pepper and half and half. Stir constantly until thickened and saucy. This should only take a minute. Serve.