Project Description

JALAPEÑO CHEDDAR CREAM CORN

CONTRIBUTOR

Kendell Stiles

CATEGORY

 Appetizer, Side Dish

DIFFICULITY

Easy

SOCIAL

kendellkreations

Jalapeño Cheddar Cream Corn

INGREDIENTS
  • 4 tablespoons Unsalted Butter
  • 1/2 large Yellow Onion, diced
  • 4 Jalapeño Peppers, seeded and finely chopped
  • 2 bags Stahlbush Island Farms Super Sweet Corn, frozen
  • 4-6 sliced Bacon, crispy and chopped
  • 8 ounces Cream Cheese, softened and cubed
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Fresh Cracked Black Pepper
  • 1/2 cup Heavy Cream
  • 1 cup Shredded Cheddar Cheese
INSTRUCTIONS
  • In a large skillet, over medium-low heat, add the butter and onion, and cook until the onions become translucent.
  • Add the jalapeños and corn and cook until the corn is heated through. Add the bacon and cook 2 minutes more.
  • Place the cubed cream cheese into the pan with the salt and pepper and bring the mixture to a simmer, stirring and pressing the cream cheese into the pan as it heats.
  • Reduce the heat to low and let the mixture simmer for 5-7 minutes until the cream cheese is fully melted and creamy. Stir in the heavy cream and simmer for 2-3 minutes longer.
  • Remove from the heat and let rest for 5 minutes.
  • Stir in the shredded cheddar. Top with more cheese to serve and some jalapeño slices if desired.

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Jalapeño Cheddar Cream Corn

INGREDIENTS
  • 4 tablespoons Unsalted Butter
  • 1/2 large Yellow Onion, diced
  • 4 Jalapeño Peppers, seeded and finely chopped
  • 2 bags Stahlbush Island Farms Super Sweet Corn, frozen
  • 4-6 sliced Bacon, crispy and chopped
  • 8 ounces Cream Cheese, softened and cubed
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Fresh Cracked Black Pepper
  • 1/2 cup Heavy Cream
  • 1 cup Shredded Cheddar Cheese
INSTRUCTIONS
  • In a large skillet, over medium-low heat, add the butter and onion, and cook until the onions become translucent.
  • Add the jalapeños and corn and cook until the corn is heated through. Add the bacon and cook 2 minutes more.
  • Place the cubed cream cheese into the pan with the salt and pepper and bring the mixture to a simmer, stirring and pressing the cream cheese into the pan as it heats.
  • Reduce the heat to low and let the mixture simmer for 5-7 minutes until the cream cheese is fully melted and creamy. Stir in the heavy cream and simmer for 2-3 minutes longer.
  • Remove from the heat and let rest for 5 minutes.
  • Stir in the shredded cheddar. Top with more cheese to serve and some jalapeño slices if desired.

Share this recipe