Smoked Jalapeno Cheddar Creamed Corn

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.

Smoked Jalapeno Cheddar Creamed Corn

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.

Smoked Jalapeno Cheddar Creamed Corn

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.

Smoked Jalapeno Cheddar Creamed Corn

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.

Smoked Jalapeno Cheddar Creamed Corn

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!

Smoked Jalapeno Cheddar Creamed Corn

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.

Smoked Jalapeno Cheddar Creamed Corn

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:

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 PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Smoked Jalapeno Cheddar Creamed Corn

A new take on the traditional creamed style corn, this sweet side dish is infused with smokey flavor, a hint of cheddar, and roasted jalapenos.
4.09 from 49 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 20 minutes
Servings: 4
Calories: 248kcal


  • 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


  • 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.


Calories: 248kcal | Carbohydrates: 5g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 84mg | Sodium: 113mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g | Vitamin A: 980IU | Vitamin C: 8.6mg | Calcium: 80mg | Iron: 0.1mg


27 thoughts on “Smoked Jalapeno Cheddar Creamed Corn

  1. 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!)

  2. 5 stars
    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!

    1. 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 🙂

    1. 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!

  3. 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!

    1. 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!

  4. 5 stars
    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! 😀

  5. Do you think this would this make a good side dish for Thanksgiving? Also, could it be made the day before and reheated? Thanks!


  7. I made this at my sisters house as a side for smoked burgers, she was out of butter!!.. so I improvised and used sour cream and the whole dish of corn was gone the first round of making plates. Great recipe, thank you .

    1. I’m not entirely sure what you’re asking, Linda. The instructions include the time & temp for smoking the corn. The choice or combination of woodchips used is up to you.

  8. Hi do you think you could use “liquid smoke” for this recipe if you don’t have a smoker? Sounds delicious!

  9. 5 stars
    Going to make for 3rd time… this time for Thanksgiving this is a great recipe. have you tried it with canned or frozen corn as I can’t find enough corn on the cob to make it the right way

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