If you don't want this dish too spicy, use only the flesh of the jalapenos and discard the seeds, which hold most of the heat in the pepper.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a heated large straight-sided skillet over medium heat. Add shallot and jalapeno. Saute for 2 minutes.

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  • Puree 1/2 bag of corn in food processor or blender. Add pureed corn and remaining frozen corn to pan. Add cream, water, and cheese. Stir and cook until cheese is melted, about 2 to 3 minutes. Season with salt and serve warm.

Reviews (2)

55 Ratings
  • 5 star values: 15
  • 4 star values: 23
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 5
Rating: 5 stars
03/31/2013
This is a favorite at my house and goes with everything. I make it at least once a week, and use half of the seeds from a jalapeno..
Rating: Unrated
08/17/2011
This recipe is AMAZING! Perfect for everything from summer cook outs to winter night meals! It is so good, appeals to everyone, and packs a punch with the heat! Happy eating!