Corn, onion, and bell and jalapeno peppers are combined with chicken broth and half and half to make this spicy jalapeno creamed corn.
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.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 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
- black pepper
- Heat the butter and oil in a large skillet over moderate heat
- Once the butter has melted add the onion, garlic, bell pepper, jalapeno, and corn.
- Season well with salt and pepper
- Cook for 5-8 minutes or until the onion is softened and translucent.
- Sprinkle with flour, stir and cook for another minute or two.
- Pour in the broth and half and half. Stir briskly to prevent lumps.
- Cook for 8 minutes or until the mixture has thickened and is bubbly
- Taste and adjust seasonings if needed.
Looking for more Budget Friendly Eats?
This post is part of the budget friendly eats series. You can find inexpensive recipes and my best tricks to keep your grocery budget under control by visiting all the posts in the series.