Description
A rich and delicious side dish that combines creamy goodness with the spicy kick of jalapeños, perfect for BBQs, potlucks, or cozy nights in.
Ingredients
Scale
- 4 cups corn (fresh, canned, or frozen)
- 1 cup heavy cream
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1–2 jalapeños, seeded and diced
- 4 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional garnish: chopped green onions or cilantro
Instructions
- Melt the butter in a large skillet over medium heat. Toss in the diced jalapeños and sauté for about 3-4 minutes until they soften.
- Add the corn to the skillet. If using frozen corn, ensure it’s thawed and drained. Stir in the garlic powder and onion powder.
- Pour in the heavy cream and mix thoroughly. Let it simmer for a few minutes until thickened slightly.
- Add in the softened cream cheese and stir until blended and creamy.
- Sprinkle in the shredded cheddar cheese, stirring until melted and combined.
- Transfer to a serving dish. Top with more cheddar or chopped green onions if desired.
Notes
For a vegan option, swap heavy cream and cream cheese for coconut cream and a plant-based cream cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg