Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Creamed Corn with Jalapenos 3.8 (55) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 10, 2023 Print Rate It Share Share Tweet Pin Email A combination of puréed corn and whole corn kernels make up this creamy side dish recipe. If you don't want this dish too spicy, use only the flesh of the jalapeños and discard the seeds, which hold most of the heat in the pepper. Ingredients 2 tablespoons butter 1 shallot, minced 1 jalapeno, minced (discard seeds for less heat) 2 10-ounce bags corn kernels ½ cup heavy cream ⅓ cup water 2 ounces Monterey Jack cheese, grated ½ teaspoon salt Directions Melt butter in a heated large straight-sided skillet over medium heat. Add shallot and jalapeno. Saute for 2 minutes. 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. Rate it Print