This cheesy baked jalapeño creamy corn is packed with tang and richness, with the right amount of smokiness from bacon. Elevate the classic creamed corn / corn pudding holiday side with this turned up version. The flavours are so addictive that you may find yourself eating it straight out of the serving dish!
If I am being completely honest, I did not grow up eating creamed corn. Corn side dishes for any dinner consisted of microwaving it and throwing some butter on it. I am not even mad at that simple way of making it, but this? This is just next level.
Sweet corn goes perfectly with this savoury, smokey cheese sauce. While the jalapeños are optional, I definitely recommend. If you like the flavors of cheese and jalapenos together, you will love my jalapeno cream cheese pinwheels, or sweet and savory cornbread!
This is the perfect side for at-home steak nights, or holiday dinner turkeys with a classic sourdough stuffing!
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Ingredients
- Frozen corn
- Jalapeño pepper
- Bacon
- Cheddar cheese
- Heavy cream [not pictured]
- Onion powder
- Garlic powder
- Salt
- Smoked paprika
- Cream cheese
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Chop the bacon and jalapeño - Cut the bacon into lardons [little strips], and slice one of the jalapeño into thin rings. Chop the other jalapeño finely.
In a skillet over medium heat, crisp up the bacon. Once the bacon is crisp, add in the finely chopped jalapeño and the corn. Sauté for 5 minutes.
To the skillet, add the heavy cream, cream cheese, and spices. Simmer for another 3-5 minutes.
Lower the heat to low. Add half of the cheese to the skillet, and combine well so the cheese has melted. Transfer to a baking dish, and top with the remaining cheese and jalapeño rings.
Bake the corn for 10 minutes, and broil for another 3 minutes on high.
EXPERT TIP
Use freshly shredded cheese! Pre-shredded cheeses have anti-caking agents sprinkled onto it. This will often lead to a gritty sauce. It is best to shred your own cheese for cheese-based sauces. If in a pinch, though, use whatever is easiest!
Substitutions
- Frozen corn: If fresh corn is in season, feel free to use it! If you can find whole kernel canned corn, that will also work well.
- Bacon: If you do not eat bacon, or wish to keep this dish vegetarian, feel free to omit it.
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Large skillet
- Baking dish
Storage
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Cheesy Baked Jalapeno Creamy Corn {with Bacon!}
Ingredients
- 3 cups Frozen corn
- 2 Jalapenos one finely chopped, one sliced in thin rings
- 3 slices Bacon cut into strips
- 1 cup Cheddar cheese split in half
- 1 cup Heavy cream
- 2 tablespoon Cream cheese
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powde
- 1 teaspoon Smoked paprika
- 1 tsp Sea salt
Equipment
Instructions
- Saute the bacon, corn & jalapeno: In a skillet over medium heat, crisp up the bacon. Once the bacon is crisp, add in the finely chopped jalapeño and the corn. Sauté for 5 minutes.
- Make the sauce: To the skillet, add the heavy cream, cream cheese, and spices. Simmer for another 3-5 minutes.
- Finish the sauce: Lower the heat to low. Add half of the cheese to the skillet, and combine well so the cheese has melted. Transfer to a baking dish, and top with the remaining cheese and jalapeño rings.
- Bake: Bake the corn for 10 minutes, and broil for another 3 minutes on high.
Chrisella
This recipe was fab!! Thanks
Sunena Anand
Glad you enjoyed it, Chrisella!