Spicy Jalapeno Creamed Corn

Corn, onion, and bell and jalapeno peppers are combined with chicken broth and half and half to make this spicy jalapeno creamed corn.
This spicy jalapeno creamed corn is quick and easy.

It’s Secret Recipe Club reveal day. One of my favorite days each month. This month I may have cheered when I got the email with my assigned blog. I’m a long time reader of Jessie Weaver’s blog, even before I joined SRC, and have been hoping for quite awhile that I would get her blog. Jessie and her family live in one of my favorite cities- Chattanooga Tennessee.

You’d think I would know exactly what I wanted to make since I read her blog anyway but I didn’t. My first thought was her Butterfinger Cake but when I saw the recipe for jalapeno creamed corn I knew I had to make that recipe. I know that jalapenos and corn are magic together from when I made jalapeno bacon corn.

I made a few changes to the recipe because well I very rarely make a recipe the exact way unless it it a baked good because you do have to be precise with those. I decreased the amount of liquids a bit and doubled the amount of flour in Jessie’s recipe. I also added garlic because garlic is awesome, especially combined with onions and peppers. If bell peppers are pricey at your store because it’s the off season the frozen pre chopped ones would be perfect in this. I’d estimate about half a cup or so of the frozen chopped peppers would be just right.

I served this spicy jalapeno creamed corn with roast chicken and sour cream and chive potatoes.

Print

Spicy Jalapeno Creamed Corn

Course Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Micha

Ingredients

  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 2-4 cloves minced garlic
  • 1 bell pepper chopped
  • 1-2 jalapenos , seeded and diced
  • 20 ounces frozen corn
  • 2 Tablespoons flour
  • 3/4 cup chicken broth
  • 3/4 cup half and half
  • salt
  • black pepper

Instructions

  1. Heat the butter and oil in a large skillet over moderate heat
  2. Once the butter has melted add the onion, garlic, bell pepper, jalapeno, and corn.
  3. Season well with salt and pepper
  4. Cook for 5-8 minutes or until the onion is softened and translucent.
  5. Sprinkle with flour, stir and cook for another minute or two.
  6. Pour in the broth and half and half. Stir briskly to prevent lumps.
  7. Cook for 8 minutes or until the mixture has thickened and is bubbly
  8. Taste and adjust seasonings if needed.

 

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Comments

  1. I’m one of those people who could eat creamed corn every day and be a happy girl! I love the addition of jalapenos to your recipe!

  2. We always have corn with our roast chicken – never fail – creamed corn sounds like it would make a nice change.

  3. You picked a fantastic recipe for the SRC reveal. Absolutely love it.

  4. My two favorite veggies! Corn and jalapeños! 😀 Looks creamy & delicious! Nice choice for the SRC! 😀

  5. Thank you, Micha, that is SO SWEET! This creamed corn is so good, and I am always in favor of changing it up how you like it. 🙂 So glad you enjoyed it. Thank you again for all the nice words about my blog.

  6. Yum – this looks fantastic! I’ll have to give this a try with some veggie broth – or corn stock 🙂 Great SRC pick

  7. Oooh, I love creamed corn and I have to be honest I often use the type from a can! Yours looks much more exciting, especially with the jalapeno!

  8. garlic IS awesome! love this recipe!

  9. Oh my goodness I am hungry just looking at that picture! YUM!

  10. This looks really good Micha. I am not a huge spicy food fan but my hubby and boys are. I’m sure I could pick out the jalapenos to help cater to my bland taste and my boys would love it!

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