This is not your Grandma’s creamed corn. This version is sweet, smokey, and infused with a heady combination of roasted jalapeno and tangy cheddar. Smoked Jalapeno Cheddar Creamed Corn is a must have side to your favorite smoked meat, making for an easy & complete meal.
Our electric smoker is probably, no cancel that, it is one of the best investments the Hubs and I have ever made.
It pays for itself.
While we use it all year long, it goes a long way to keeping the heat out of the kitchen in the Summer.
After talking to a few friends, I was completely shocked to discover that a lot of people, themselves smoker owners, thought of it as something that’s just for ‘meat’. Or meats- not something you could use for side dishes and veggies.
Shoot, when we power up our smoker, we’re loading it up with the whole dang meal.
Sides are a thing, people. Well, that was meant for all those people. Still, sides are the star of any backyard barbecue- or any grilled meal.
Don’t under-utilize your smoker!
Some sides are just as good, if not improved, after a run through that magical machine.
This version is simple. It features smoked veggies, to be frank.
Fresh corn kernels, cut off the cob (with the ‘milk’ saved) and a bit of heat from the fresh jalapenos that have been seeded, and diced.
That’s already the foundation of an amazing meal, or side dish.
Luckily, we didn’t stop there!
A simple side dish is infused with smokey flavor here.
Fresh Southern corn kernels are cut off the cob, with the corn milk easily squeezed out into a waiting pan. Seeded and diced jalapenos are added to the pan. Tossed together, those veggies are slow smoked with your favorite kinda of wood chips for two hours.
You can use a separate pan, but we prefer as cast iron skillet to get the job done all in one dish.
The smoked sweet corn kernels and jalapenos are then transferred into a cast iron skillet. Tossed with heavy whipping cream and sugar- they’re the ideal side dish for barbecues and pot lucks.
Throw in a little sharp white cheddar, and a little slurry to thicken the sauce- and this Smoked Jalapeno Cheddar Creamed Corn is in business.
Whether for an everyday dinner at home, a special occasion, or to take to the next potluck or barbecue, this Smoked Jalapeno Cheddar Creamed Corn won’t ever disappoint.
Other corn recipes you might also enjoy:
- Jalapeno Popper Grilled Corn Salad
- Mexican Street Corn Salad
- Down Home Milk & Honey Corn On The Cob
- Corn Off The Cob Soup
Smoked Jalapeno Cheddar Creamed Corn
Ingredients
- 4-6 ears fresh corn on the cob, husked and washed 6 if smaller ears, if large then 4 should be enough
- 2 jalapeno peppers, seeded & diced
- 3/4 cup heavy whipping cream
- 2 tbsp butter
- 2 tsp sugar
- 1 tsp freshly cracked black pepper
- 1/4 cup water
- 2 tsp corn starch
- 1/4 cup shredded sharp white cheddar cheese
- salt, to taste
Instructions
- Hold a corn cob over a cast iron skillet, or aluminum pan. Using a sharp knife, cut the kernels of the cob. Run the back of the knife down the cut cob to release the 'milk' into the pan. Repeat for all the corn cobs.
- Add the jalapenos. Stir to incorporate.
- Using your favorite flavor of wood chips, smoke the corn at 275 degrees for 2 hours, or just until the corn starts to turn golden brown.
- Carefully transfer the hot skillet to your stove top, or transfer the veggies to a skillet. Add the butter, and stir in to melt.
- Add in the cream, sugar, and pepper. Stir to incorporate completely, and heat the skillet over medium heat- cooking just until everything's hot and bubbly, about 5 minutes.
- In a small bowl, use a fork to stir together the water and corn starch until completely combined. Reduce the heat to low, and pour the slurry into the skillet, stirring, and continue heating until the mixture starts to thicken.
- Once the creamed corn's thickened (this will happen quickly), stir in the cheese. Salt, to taste, and serve immediately.
Nutrition
This looks so, so, so good! Bookmarking this recipe to try later. 🙂 I’m sure I’ll love it, with all the creaminess, the corn and the jalapenos. 😀
I can almost smell the aromas on this one as it cooks! The jalopenos are a great touch. And smoking the corn for the extra flavor.. oh yes. Thanks for sharing with Fiesta Friday, and have a great Fiesta week! (I can tell you’ve been quite busy cooking these days!)
About how many cups of corn if I decided to use canned or frozen corn?
about 2 1/2 cups 🙂
Step 4 calls for butter. How much butter is needed? I don’t see it listed on the ingredients!
2 tbsp, I’ll amend the recipe card to reflect that. Thanks for catching my mistake!
Thanks for answering so quickly!! I was in the middle of the recipe so just guessed and used double that, but it still turned out amazing!! Thanks for the recipe!
Girl, you can’t go wrong with this recipe- or butter for that matter, lol. So glad you enjoyed it! I’ll keep the smoked recipes coming 🙂
Have you ever made this ahead of time? If yes any suggestions or changes to the recipe?
I haven’t made the entire recipe ahead of time. I’ve smoked the corn and peppers ahead of time though, and refrigerated overnight in a tupperware before. Heated them up and made the cream sauce right before ready to serve with just as great results. If you do end up making the whole thing ahead of time, I’d love to hear how it turns out for you!
PLEASE update the recipe (regarding the butter). I always have butter but I just used what I had in my mashed potatoes. I’m so frustrated right now because now I have to run back to the store for ((2 Tbsp of butter)) just to finish this recipe. Ugh!
It’s updated. You don’t have to include the butter, and it will still be just fine. It’s just tastier with it. Sorry about an inconvenience!
This was AMAZING!!! Made it 3 times in the last few weeks and it was a hit with everyone, but and small, everytime! Thank you for sharing! 😀
Do you think this would this make a good side dish for Thanksgiving? Also, could it be made the day before and reheated? Thanks!