This amazingly rich, creamy, and delicious side dish is super easy to prepare and I know it is sure to become a family favorite. The smoky flavor of this Jalapeno Creamed Corn Recipe is off the chart! Not only is it the perfect side dish for any BBQ gathering or picnic, but anytime you are firing up the grill.
I love using my smoker or BBQ to create tasty side dishes for my family and friends. This Horseradish Smoked Potato recipe is one that my family loves! And of course, this Grilled Veggie Salad with Orecchiette is a must-serve at any summer event!
This is the perfect side for everyone, from the person who loves spicy food to the ones who don’t. You can adjust the spice level of this recipe by increasing or decreasing the amount of jalapenos you add.
HELPFUL ITEMS FOR THIS RECIPE
WHAT DO YOU NEED TO MAKE smoked jalapeno creamed corn?
The ingredients for this great jalapeno creamed corn recipe are very simple. If corn on the cob is out of season you can always use frozen corn in this recipe. Think of serving this delicious side for the holidays, everyone will love the change up!
INGREDIENTS
- Corn on the cob – Fresh corn on the cob is best but you can use frozen corn too.
- Jalapenos – If you like it spicy you can leave in some or all of the seeds and membranes in the jalapenos.
- Milk – You can use skim milk to lighten it up.
- Cornstarch – This helps to thicken the creamed corn.
- Heavy cream – This adds richness to the recipe for creamed corn.
- Sugar – A little white sugar for a hint of sweetness.
- Fresh ground pepper – The flavor is noticeably better if you can always use fresh ground pepper rather than pre-ground.
- Kosher salt – I always use Kosher salt when cooking; it helps enhance the dish’s flavors.
- Cream cheese – Adds a rich silky texture to the corn.
- Cheddar cheese – You can use mild, medium, or sharp cheddar in the creamed corn, I prefer to use medium or sharp, as it adds great flavor.
HOW TO MAKE Smoked jalapeno creamed corn
Preheat your smoker to 275 degrees F. Set it up with your favorite smokewood. I like to use hickory, cherry, or apple but mesquite adds great flavor to this recipe also!
Using a knife, cut off the kernels of corn from the cobs and place them into the cast iron skillet. Make sure you scrape some of the corn milk into the skillet as well.
Add the diced jalapenos to the skillet and stir making sure that everything is mixed well. Place the skillet into the smoker and smoke for 2 hours, stirring after 1 hour. Continue to smoke until the corn just begins to toast and become a golden brown color. Do not cover or place a lid on the skillet while you are smoking it.
In a small bowl, combine the milk and cornstarch and stir with a fork until dissolved. Remove about a cup of the corn and jalapeno mixture from the skillet and place it into a blender or food processor.
Add the cornstarch milk mixture and pulse 5 – 6 times. Pour the blended mixture back into the skillet. Add the sugar, fresh ground pepper, Kosher salt, heavy cream, cream cheese, and shredded cheddar cheese to the skillet. Stir, making sure that everything is combined well.
Continue to smoke the jalapeno-creamed corn uncovered for 40 – 60 minutes. Stir it every 20 minutes or so with a wooden spoon. You want the corn to be thickened and the cheese to be melted and nicely combined.
SERVING smoked jalapeno creamed corn
This is the perfect side dish for any gathering. Its smoky creamy flavor will have everyone coming back for seconds! If you are cooking for a larger gathering or a potluck dinner you can double the recipe and use a large disposable or reusable foil pan. Keep in mind that if you double the recipe, the cooking time may need to be increased.
Pro Tips
- If you like spice, you can include some or all of the seeds and membrane of the jalapeno. If you prefer it less spicy reduce the amount of jalapeno you put in.
- You can use frozen corn if fresh corn is out of season. Make sure you thaw the corn first before starting.
- You can use other types of cheese in your creamed corn. Maybe try a pepper jack or a white cheddar.
Pin it HERE!!
Pin it HERE!!
Smoked Jalapeno Creamed Corn Recipe
Ingredients
- 6 medium ears of corn (about 4.5 cups cut from the cob)
- 3 jalapenos diced (seeds and membranes removed)
- 1/3 cup milk
- 4 teaspoons cornstarch
- ¾ cup heavy cream
- 1 teaspoon sugar
- 1 teaspoon fresh course ground pepper
- 1 teaspoon salt plus more to taste
- 2 oz cream cheese softened and cut into cubes
- ½ cup cheddar cheese shredded
Instructions
- Using a knife, cut the corn from the cob into a cast iron skillet. Using the blade of the knife, scrape the cob after the kernels are cut off to get some of the corn milk to release into the skillet.
- Add the jalapenos and mix with a wooden spoon to evenly line the pan.
- Using your favorite wood pellets, set the smoker to 275 and smoke the corn for 2 hours, or till the corn is starting to change to golden brown in color. Stir at the hour point. Do not cover the skillet with a lid.
- Remove about 1 cup of the corn and place in a blender. In a small bowl, with a fork, stir together the milk and the cornstarch till dissolved. Pour the mixture into the blender and pulse about 5 times.
- Add the blended mixture to the cast iron skillet along with the sugar, pepper, salt, heavy cream, cream cheese, and shredded cheese. Stir till combined.
- Smoke in 20-minute increments till the corn has thickened and the cheese is melted and nicely combined. This will take about 40-60 minutes.
- Enjoy!
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