Jalapeno Popper Creamed Corn

This delicious, rich, comforting side is prepared with fresh jalapenos, frozen corn, and cream cheese. Jalapeno Popper Creamed Corn is not only quick and easy to prepare, but it is also an excellent topping for many of your favourite mains like tacos! Super cream, super cheesy, and super tasty!

An actual jalapeno popper usually has bacon in it, and if you want this Jalapeno Popper Creamed Corn to taste just like that, you can easily add fried, crumbled bacon to your dish. I opted to leave the bacon out for two reasons. I love bacon, but I’m one of those who feels like bacon can take over the flavour of an entire dish. Secondly, I wanted to keep my version vegetarian so that John.e could enjoy it too!

I have a Jalapeno Popper recipe here at Lord Byron’s Kitchen. It’s quite popular and I think it’s because my popper uses three types of cheese. It’s the ultimate gooey cheesy jalapeno popper! I used to be quite weary about spicy foods like jalapenos. That might sound funny, but I used to be so afraid of anything spicy. I used to think that just by touching jalapenos I would put myself at risk. You see, I would surely be that one person who would rub his eye right after! It took me years to master the ability to eat spicy food.

You must understand, Dear Reader, I grew up in a house where the spiciest and hottest ingredient ever used was regular ground black pepper. Even that was used sparingly! Eventually, I was able to increase my heat/spice level tolerance bit by bit until I could comfortably eat a jalapeno. Now, I have jalapenos on hand quite regularly, and in the summer, I grow my own.

Come to think of it, I probably add spiciness to almost everything I prepare for myself. Let’s take dried red chili flakes, for example. I use about a jar of those in one month because I load up on them all the time. Of course, I only use those when I make something for myself. If John.e is eating what I’m preparing, it’s back to the ground black pepper only! He’s good with a bit of spice, but only sparingly.

PREPPING THE JALAPENOS

To properly prepare the jalapenos, these are the steps you should take. First and foremost, like in the case of all produce, you should wash the jalapenos. Once washed, cut the jalapenos into 1/4-inch slices. Trim the tail end and the stem; you can discard those.

Next, you have a choice. You can remove the seeds or leave them in. I used to painstakingly remove every single seed, but now I like to leave a few in for heat. The seeds, and inner membranes, hold the most heat, so removing those can be a way to adjust the heat level. If you plan to remove the seeds, rather than slice the jalapenos, cut it down the middle lengthwise and scrape out the seeds and membrane with a spoon. You can dice the remaining jalapeno.

Be careful what you touch with your hands.  If you happen to touch your eyes after chopping jalapenos, it will be quite uncomfortable! If you’re worried, you can always use gloves and eliminate the risk.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post. 

• Butter – Use salted butter if you have it. If you only have unsalted butter, add 1/4 teaspoon of salt to the skillet when you add the butter.
• Red Onion – You can use white or yellow onion if you don’t have red onion.
• Jalapenos – I used two large jalapenos. You can use more or less.
• Garlic – Use fresh garlic. The results are just better that way.
• Corn – I like to use frozen corn because it is quicker and easier. If you’re a purist and want to use fresh corn, you can do that too.
• Cream – Regular whole milk will do in a bind, but the cream will give you a creamier, thicker result.
• Cream Cheese – Use spreadable cream cheese rather than brick-style cream cheese. It melts down faster and better.
• Cheddar Cheese – For more cheesiness and more flavour. I used white cheddar, but you can use orange cheese too.
• Ground Black Pepper
• Lime – Freshly squeezed lime just is best.

HOW TO MAKE JALAPENO POPPER CREAMED CORN

Add the butter to a skillet over medium heat.  Once melted, add the onion and ground black pepper.  Stir and cook the onion for 3-5 minutes.  Don’t brown the onion, but cook it thoroughly. Add the garlic and stir it into the onion and butter mixture.  Cook for 1 minute.

Next, add the frozen corn.  Stir well and cook for 3 minutes before adding in the sliced jalapenos.  Continue to cook for another 5-7 minutes.

Pour in the cream and stir into the corn and jalapeno mixture.  Spoon in the cream cheese and stir to combine.  Stir until the cream cheese is blended well into the corn. Finally, turn off the heat and add the shredded cheddar cheese.  Stir until melted. Serve immediately with fresh lime wedges for spritzing.

FROZEN CORN

In most cases, I use frozen corn in my recipes rather than fresh corn that has been removed from the cob. Would I prefer fresh corn? Yes, of course! But, fresh corn is not always available where I live, so frozen corn is the next best thing. Also, whenever I use frozen corn, I know I’m getting the next best thing without the need to shuck and clean it! And, unlike fresh corn, you don’t need to boil or cook frozen corn first. You just heat it through and it’s good to go!

Frozen corn can come in handy at any moment, whether you need an extra side dish or want to incorporate it into a dish you are already cooking. There are many ways to heat and cook frozen corn, from roasting to steaming, that can provide a variety of textures and flavours.

The frozen corn you buy from the grocery store is just like fresh corn. It is harvested at its peak and removed from the cob. From there, it goes into a quick boil to wash the corn and kill any enzymes or bacteria. Next, it is drained and packaged into bags immediately. From there it is flash-frozen and remains in a frozen state until it reaches your home.

In most cases, frozen corn is cheaper than fresh corn when comparing volume. And, if it saves me from having to shuck it, clean it, and cook it, I’m all in! I’m one of those food bloggers that have no problem with telling you to take the easy way out. Save the corn on the cob for your grill!

CREAM VS WHIPPING CREAM

Confession time – I use them both interchangeably, depending on what is available at the store, or whatever is on sale! Both of these can be quite costly. If memory serves me correctly, a 250mL carton, or one cup, here in Canada, will run just short of $5! There is a difference between the two, but not enough to concern yourself with when it comes to Jalapeno Popper Creamed Corn.

Just in case you’re interested, the most basic difference is the amount of fat contained in both. Whipping cream has 35% fat. It can be whipped into peaks and it’s also rich enough that it won’t curdle when heated in soups and sauces. It’s nearly identical to cream so if a recipe calls for cream and you can only find whipping cream, feel free to use that instead. In contrast, cream, which is sometimes called heavy whipping cream, contains about 38% fat. Either of those would work well in this recipe.

ENJOYING YOUR JALAPENO POPPER CREAMED CORN

Obviously, this corn and be eaten just as it is. It’s a great side dish and perfect for a potluck too. You can keep it warm and creamy by transferring it to a slow cooker and keeping it on the lowest heat setting. This creamed corn can also be used in different ways. The first that comes to mind is on top of a baked potato. Can you just taste that spicy, melted cheesiness oozing into a perfect baked potato? Yum!

You can also top hot dogs with this creamed corn. Nothing else is needed to be honest! Forego the mustard and ketchup and much more flavour and texture! Top your grilled, poached, or baked chicken breast with this side. Spoon it over pork chops. Or, spoon it into your tacos and burritos!

Looking for even more? Cook your favourite pasta, drain it and toss it with this Jalapeno Popper Creamed Corn. Honestly, it’s the most delicious pasta you’ll ever eat! Add the crumbled cooked bacon too if you want!