Green Chile and Jalapeño Creamed Corn

Green Chile and Jalapeño Creamed Corn is a tasty addition to spring and summer meals.

Green Chile and Jalapeño Creamed Corn
Makes about 6 servings
  • 2 tablespoons unsalted butter
  • 6 cups fresh corn kernels (about 10 ears)
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ½ red onion, diced
  • 3 jalapeños, minced and seeds reserved
  • 1½ cups heavy whipping cream
  • 1 (8-ounce) can chopped green chiles
  • 1 teaspoon smoked paprika
  • ½ teaspoon lime zest
  • 1 tablespoon chopped fresh cilantro
  • Garnish: grilled lime wedges, fresh cilantro, grilled jalapeño halves
  1. In a large Dutch oven, melt butter over medium-low heat. Stir in corn, salt, and pepper. Cook covered for 30 minutes, stirring occasionally.
  2. To pot, add onion and minced jalapeños, and cook until tender, 10 to 15 minutes. Add cream, chiles, and paprika. Bring to a gentle boil. Reduce heat to medium-low, and cook uncovered until thickened, 7 to 10 minute more, stirring occasionally. Stir in lime zest and cilantro. Garnish with lime, cilantro, and jalapeño, if desired.
Kitchen Tip: For more heat, add reserved jalapeño seeds, a few at a time, until desired spice level is reached.

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