Jalapeño Cheese Corn Recipe

Prepare produce

If using fresh corn, remove kernels from 4 medium ears (about 4 cups). Finely mince jalapeños (remove seeds for milder heat), dice onion, mince garlic, and chop cilantro. Grate cheddar and soften cream cheese to room temperature.

In a large skillet set over medium heat, melt 2 tbs butter until foaming. Add the diced onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes.

Add the minced jalapeños and minced garlic to the skillet and cook for 1–2 minutes, stirring, until fragrant. Stir frequently to avoid burning the garlic.

Add the fresh corn kernels to the skillet. Increase heat to medium-high and cook, stirring occasionally, until the corn is lightly golden in spots and some kernels begin to brown, about 6–8 minutes. This browning develops sweet, nutty flavor and highlights the jalapeño.

Reduce heat to medium. Stir in the softened cream cheese (4 oz) and sour cream (1/2 cup) until melted and evenly coating the corn. If mixture seems too thick, add up to 2 tbs milk, 1 tbs at a time, to reach desired creaminess.

Add smoked paprika (1 tsp), ground cumin (1/2 tsp), kosher salt (1 tsp), black pepper (1/2 tsp), and red pepper flakes (optional 1/4 tsp). Stir thoroughly to combine and taste; adjust salt or heat as needed.

Fold in 1.5 cups grated sharp cheddar until melted and incorporated. If you prefer a stretchier top, reserve 1/4–1/2 cup cheddar to sprinkle over the pan later.

If you want a browned, melty top, transfer the cooked corn-cheese mixture to a shallow oven-safe dish and smooth the top. Sprinkle the reserved 1/2 cup cheddar over the surface and place under a preheated broiler 4–6 inches from the element. Broil for 1–3 minutes, watching closely, until cheese is bubbly and golden. Remove from oven with oven mitts.

Stir in chopped cilantro (1 tbs) and 1 tbs fresh lime juice to brighten the flavors. Taste and adjust seasoning.

Garnish with extra jalapeño slices and extra grated cheddar if desired. Serve hot with lime wedges on the side for squeezing.