Jalapeno Cheese Corn Recipe
Jalapeno, cheese, corn
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Ingredients
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Main
Garnish (optional)
Method
Main
- 1
Prepare corn
If using fresh corn, remove kernels from 2 ears (about 2 cups). If using frozen, thaw and drain well. Pat dry with paper towels to remove excess moisture.
- 2
Sauté aromatics
Heat a medium skillet over medium heat. Add 2 tablespoons unsalted butter and let melt. Add the finely diced jalapeño and 1 teaspoon minced garlic and sauté for 1 to 2 minutes until fragrant and the jalapeño softens but does not brown.
- 3
Cook corn
Add the 2 cups corn kernels to the skillet. Cook, stirring occasionally, for 4 to 6 minutes until the corn is heated through and begins to get light golden char spots. Increase heat briefly if needed to achieve a little color, but stir to prevent burning.
- 4
Add cheeses and cream
Reduce heat to low. Add 3 ounces grated sharp cheddar, 2 tablespoons softened cream cheese, and 2 tablespoons sour cream to the corn. Stir continuously until cheeses melt and coat the corn, about 2 to 3 minutes.
- 5
Season and finish
Stir in 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon lime juice. Taste and adjust seasoning — add more salt, pepper, or lime if desired. Cook another 30 seconds to combine flavors.
- 6
Serve
Transfer the jalapeño cheese corn to an individual serving bowl while hot. Top with optional chopped cilantro and extra grated cheese. Serve with lime wedges on the side for squeezing over the top.
Garnish (optional)
- 7
Sprinkle 2 tablespoons chopped cilantro and 2 tablespoons extra grated cheddar or Cotija over the corn just before serving. Squeeze lime wedge to taste.