This Southwest Creamed Corn is made with white corn, sauteed with jalapenos and onions, and cooked with heavy cream and pepper jack cheese. The perfect creamed corn recipe with so much flavor!
There isn't a Thanksgiving without creamed corn on the table. We have been using the same Gulliver's Creamed Corn recipe for ages and love it.
This year I decided to change things up a little. I wanted a little spice and flair to the creamed corn! I added some sauteed jalapenos and onions, some creamy and spicy pepper jack cheese, and drizzled it with some hot honey. The flavor was insane and we devoured the entire batch within minutes.
This Spicy Creamed Corn with Pepper Jack Cheese calls for pepper jack cheese instead of parmesan and we add in some jalapenos and onions because they are flavor powerhouses.
Spicy Creamed Corn Ingredients:
- Fresh or Frozen Corn
- Red Onion
- Heavy Cream
- Flour (to thicken)
- Pepper Jack Cheese
- Sugar (optional)
- Hot Honey (optional to drizzle on top)
What type of corn should I use in Creamed Corn?
I would suggest using frozen corn or fresh corn from the cob. Frozen corn is frozen as soon as it is at peak freshness so I love using it. I buy the frozen white corn from Costco.
I would suggest cooking the frozen corn before you add it to the cream mixture so you can drain off any extra liquid.
You can also use fresh corn on the cob.
How to make Southwest Creamed Corn:
- Cook corn according to package instructions or cook fresh corn in boiling water until cooked.
- In a large skillet, melt butter and add red onion and jalapeno and cook until softened. If you want the creamed corn to be spicier, add an extra jalapeno.
- Add flour to thicken and whisk into the mixture and add cooked corn. Then stir in heavy cream. Let it thicken. Sprinkle with salt and sugar.
- Once it begins to thicken, add pepper jack cheese a little at a time, stirring after each addition. By adding the cheese a little at a time, it helps to keep the creamed corn extra creamy and allow the cheese to not clump up.
- Taste for seasonings and drizzle with hot honey, if so desired, when ready to serve.
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I just made this and it was delicious. I added a little more sugar to give it more of a sweet cream corn taste. It was perfect after that. Will definitely make it again.
Hi Christine! I am so happy you loved it and I appreciate you trying out the creamed corn recipe. Adding a little more sugar is a great idea for some sweet and spicy combo.
Want to make this for Thanksgiving. Can I make it a day or two earlier and then reheat? Thank you
I literally have the same question! My fear about making it ahead of time is that it would turn into a brick and not reheat or loosen well.
Hi! This creamed corn actually refrigerates well and can be reheated. The corn will soak up some of the cream as it sits in the refrigerator but once you heat it, it will loosen up. You can always add a splash of heavy cream if you want it to be slightly thinner. I hope that helps!
This is the most amazing side dish for Thanksgiving! Shoot...... it would be a crowd-pleaser any time of year!! It was super easy to make and the flavors are so incredibly good. Perfect balance of heat to go along with the sweet corn! I couldn't stop eating it once I started. 🙂
We love to hear how much you loved the Southwest creamed corn recipe! That makes my day. Thank you so much for trying out my recipes.
Could this be done in a slow cooker?
Hi Dana! I haven't tried it in a slow cooker but I bet it would work. The key would be getting it to thicken with the flour. You could always do most if it on the stove and then place in the slow cooker to keep warm.
Hello! I am gathering the ingredients to this luscious side dish. Have a question about the hot honey. Is this a spicy honey or hot as in hot-heated up-temperature-honey? If spicy honey, where do I find this or how to make it? Thank you kindly!
I’m excited to try this recipe also. The only hot honey I am familiar with is Mike’s Hot Honey.
Disregard the question, I just went back to the recipe and I see an explanation was added about Hot Honey.
Im so excited to try this spicier version of your creamed corn. Gulliver's corn has been out favorite recipe at Thanksgiving for years. We can never make enough of it. But we also love spice, so we will definitely make this year, along with the Gulliver's corn. Thank you for all your delicious TG recipes!
Hi, curious what serving size the picture shown above is, I’m trying to make enough for thanksgiving. Also, where do you get your honey? Or did you infuse yourself ?
Thank you for adding it to your Thanksgiving menu! If you love a touch of spice and flavor, you will love this spicy creamed corn.