Cheesy Jalapeno Corn

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Jalapeno Slices Are A Garnish … for most people.

When we go out to eat at BBQ restaurants, I am always tempted to order whatever side dish they have that involves corn. BBQ and corn are a great combo! I am, however, almost always disappointed because the corn is so tough. I once ordered a jalapeno creamed corn that was fantastic in flavor but still lacking in quality corn. I went home and searched for recipes, found one that sounded similar (the cumin was new) and made a few changes to the ratios of the ingredients. Viola!

I have made my affinity/obsession with NW Iowa grown sweet corn very clear. This, and all recipes that call for corn, are ridiculously better if you can find some frozen corn that came from the soil of this region. It is pretty easy to find if you happen to be related to a large number of people who have large stashes in their freezers year-round (thanks, Mom!). My personal stash was depleted so I used frozen corn from the store. Look for super-sweet, shoe-peg, white and/or petite varieties for the most tender types.

Cheesy Jalapeno Corn

2-3 pounds frozen corn (defrosted)
3 tablespoons butter
1/2 cup diced onion (optional)
1 large green pepper, finely chopped
1-2 jalapeno pepper(s), finely chopped (remove seeds and veins to reduce heat)
½ – 1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper
3 ounces cream cheese, cut into cubes
1 cup shredded sharp cheddar cheese

Spray the inside of a crock pot with cooking spray.  Add corn, peppers, cumin, salt and pepper; cover and cook on high for 2 hours (or low for 4 hours), stirring occasionally, until heated through.  Reduce heat to warm/low.  Add cheeses and cook for 15-30 minutes more or until cheeses are melted, stirring to combine.

Note:  This can also be done in a casserole dish in a preheated 350⁰ oven baking 30-40 minutes before adding cheeses and 10-15 minutes after.   You can also reduce the ingredients by half to make a smaller batch.

Servings: 12-15

There are plenty of ways to adapt this recipe:

  • add ham/bacon/adouille sausage
  • add zucchini … or black beans … or both
  • use some blackeyed peas instead of some of the corn

Leftovers? Mix it with some chicken or pulled pork and spread it between two tortillas for a quick quesadilla. Stir it into a frittata.

Or, do what I do, and make it for your nephews … then there’s no leftovers!


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