I’ll be the first one to admit that living and working on a farm where we raise veggies and herbs definitely has its benefits. Like many of you, I love to cook with fresh ingredients whenever possible, so on our farm, this is a perfect recipe for late summer or early fall.

I found this recipe a few years ago and it quickly became a family favorite. For those of you who are nervous to try this recipe, trust me, this recipe can be as tame as you want it to be.

The creamy texture can cut out much of the heat, but the jalapenos add amazing flavor! For my fire-breathers, you can keep the seeds in or add more jalapenos to taste.

As fall is quickly approaching, I thought this recipe would be great to share because it is also a great change-of-pace to the traditional creamed corn side dish served over the Thanksgiving holiday.

Bon appétit!

Creamed Corn with Jalapenos



  • 2 Tablespoons butter
  • 1 Shallot, minced
  • 1 Jalapeno, minced (discard seeds for less heat)
  • 2 Bags (10 oz. each) corn kernels or 4-8 ears of corn, kernels cut off.
  • ½ Cup heavy cream
  • 1/3 Cup water
  • 2 oz. Monterey Jack cheese, grated
  • ½ Teaspoon salt


  1. Melt butter in a heated large straight-sided skillet over medium heat.
  2. Add shallot and jalapeno and sauté for 2 minutes.
  3. Puree 1/4 of the corn in food processor or blender.
  4. Add pureed corn and remaining corn to pan.
  5. Add cream, water, and cheese.
  6. Stir and cook until cheese is melted, about 2 to 3 minutes.
  7. Season with salt and serve warm.



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