Creamed Corn with Jalapenos

Serves 4
I have a secret fondness for canned creamed corn, because my mom never bought it, but my friends’ moms did. The jalapeño pepper gives this homemade version a Mexican twist. Eliminate the chili and change up the cheese if you want a more traditional flavor, with something like white cheddar or Muenster.


  • 2 tablespoons butter
  • 1 shallot, minced
  • 1 jalapeno, minced (discard seeds for less heat)
  • 2 10-ounce bags corn kernels
  • 1/2 cup heavy cream
  • 1/3 cup water
  • 2 ounces Monterey Jack cheese, grated
  • 1/2 teaspoon salt


  1. Melt butter in a heated large straight-sided skillet over medium heat. Add shallot and jalapeno. Saute for 2 minutes.
  2. Puree 1/2 bag of corn in food processor or blender. Add pureed corn and remaining frozen corn to pan. Add cream, water, and cheese. Stir and cook until cheese is melted, about 2 to 3 minutes. Season with salt and serve warm.
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