This is not your Grandma’s creamed corn recipe. This version is sweet, smokey, and infused with a heady combination of roasted jalapeno and tangy white cheddar. Smoked Jalapeno Cheddar Creamed Corn is a must have side to your favorite smoked meat, making for an easy & complete meal.

Our smoker has hands down been one of the best investments I’ve made in the last decade as far as appliances go. We use it all year long.

It literally pays for itself since using keeps the heat out of my kitchen and let’s me enjoy delicious smoked meals without standing outside sweltering in the heat or freezing in the cold for long periods of time.

Imagine my surprise when I heard that a lot of our friends only use theirs for meat and never even though about making anything else like appetizers or side dishes in them.

Let me introduce you to one of my favorite side dishes ever to come out of my smoker- smoked jalapeno cheddar creamed corn.

Fresh corn kernels cut off the cob and a bit of heat from the fresh diced jalapenos are smothered in a creamy sauce that includes a bit of tang from white cheddar cheese. Infused with the perfect amount of wood smoke flavor, it’s a perfect grilled side that compliments virtually any meaty entree.

Make it for yourself and discover the wonderful world of flavor a smoked side dish can deliver!

Ingredients Needed

Luckily despite the amount of flavor this smoked creamed corn packs, it’s incredibly easy to make and has a relatively easy ingredient list.

To make it you’ll need:

Corn – 12 cups of fresh corn kernels cut straight off the cob
Jalapeno Peppers – A couple ripe jalapeno peppers, seeded and diced
Cream – Heavy whipping cream
Butter – I recommend using salted butter, but you can use unsalted if you are watching your sodium intake.
Sugar – Granulated white sugar
Pepper – Freshly cracked black pepper is recommended, but the pre ground stuff works too.
Slurry – Cornstarch and water blended together, will act as a thickener for the sauce.
Cheese – Shredded white cheddar cheese
Salt – To taste, but wait until the dish is done and cooled slightly to taste and then salt accordingly. Keep in mind that the butter and cheese will already have added their own salt to the dish.

Once you’ve gathered all your ingredients you’re ready to get started!

How To Make

Add the fresh corn kernels to a large cast iron skillet or a 9×13 inch disposable aluminum pan.

Using the back of a kitchen knife, scrape it down the sides of each corn cob to release the ‘milk’ and let that drip into the dish as well.

Add the diced jalapenos (with seeds discarded) to the dish with the corn and gently toss them together until evenly combined.

Smoke the corn, using the wood chips of your choice, at 275F for 2 hours or until the corn kernels start to turn golden brown.

Transfer the smoked corn mixture skillet to your stovetop.

If using an aluminum pan scoop the corn mixture into a large skillet set over your stove top. Be careful when doing this because both the pan/skillet that’s come out of the smoker will be very hot as will the corn.

Set the skillet over medium heat and add the butter, stirring until melted.

Add the cream, sugar, and pepper then gently stir everything together until it’s all evenly combined. Heat for 5 minutes until the mixture’s hot and bubbly.

While you’re waiting until the creamed corn comes to a bubble, make the slurry. Add both the cornstarch and cold water to a small bowl, then whisk together until evenly combined.

Pour the slurry into the skillet, reduce the heat to low, and stir it in until evenly incorporated. Continue cooking, stirring often, just until thickened.

Once the smoked creamed corn is thickened, this will not take long, add the shredded white cheddar to the skillet and stir together to combine. You want it to be thick!

Taste, salt accordingly, then serve and enjoy!

Storing

Store cooled leftover smoked jalapeno cheddar creamed corn in an airtight container for up to 5 days.

Unfortunately due to it’s cream base the creamed corn doesn’t freeze well.

What Wood Chips Are The Best For Smoking Creamed Corn?

This isn’t the same as smoking meat where you typically want a more pronounced wood.

For smoking vegetables you want something less dominant, but that will still give you great flavor.

I recommend using a fruit wood- specifically alder, peach, apple, cherry, or peach.

It will not turn out badly whatever you decide, but using one of these choices will yield the best final flavor.

TIPS & TRICKS

When cutting the corn kernels away from the cob I recommend running the back of the knife down all sides of the bare cobb to release the ‘milk’ into the pan for it’s added natural flavor.
For best results make this dish in a cast iron pan; however, if you don’t have a dedicated cast iron for your smoker I’d recommend using a disposable aluminum pan. Wood smoke can be hard to completely scrub off, even on cast iron.
If you like things on the spicier side, add the seeds from the jalapenos to the dish.
Frozen corn can be used is fresh is unavailable or out of season, but make sure to thaw and drain it completely before incorporating it in the recipe. Otherwise it will lead to a thinner sauce.
Don’t like white cheddar? Swap it out for regular cheddar cheese instead.
If you absolutely want an even thicker creamed corn then you could melt and stir in 2 ounces of softened cream cheese.

Other Smoked Side Dish Recipes

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!

Looking for other smoked side dishes to enjoy?

Try these:

If you’ve tried this SMOKED JALAPENO CHEDDAR CREAMED CORN or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!