Recipe Index » Course » Side Dish » Smoked Jalapeno Cheddar Creamed Corn

Smoked Jalapeno Cheddar Creamed Corn

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.

smoked jalapeno cheddar creamed corn in a small gray bowl

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.

smoked jalapeno cheddar creamed corn in a small gray bowl

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!

smoked jalapeno cheddar creamed corn in a disposable aluminum pan

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!

smoked jalapeno cheddar creamed corn in a disposable aluminum pan

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!

a wooden spoon holding up a scoop of smoked jalapeno cheddar creamed corn

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.

smoked jalapeno cheddar creamed corn in a small gray bowl

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.

smoked jalapeno cheddar creamed corn in a small gray bowl

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

a wooden spoon holding up a scoop of smoked jalapeno cheddar creamed corn

Smoked Jalapeno Cheddar Creamed Corn

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.
4.20 from 78 votes
Print Pin Rate
Course: Grilled, Side Dish, Vegetable
Cuisine: American, Southern
Prep Time: 10 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 20 minutes
Servings: 16
Calories: 344kcal

Ingredients

  • 12 cups fresh corn kernels cut off the cobs
  • 6-8 jalapeno peppers seeded & diced
  • 3 cups heavy whipping cream
  • 8 tbsp butter
  • 8 tsp sugar
  • 4 tsp freshly cracked black pepper
  • 1 cup water
  • 8 tsp corn starch
  • 1 cup shredded sharp white cheddar cheese
  • salt to taste

Instructions

  • Add the cut corn kernels to the dish, then old 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.
    12 cups fresh corn kernels cut off the cobs
  • Add the jalapenos. Stir to incorporate. 
    6-8 jalapeno peppers
  • 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.
    8 tbsp butter
  • 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. 
    3 cups heavy whipping cream, 8 tsp sugar, 4 tsp freshly cracked black pepper
  • 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. 
    1 cup water, 8 tsp corn starch
  • Once the creamed corn's thickened (this will happen quickly), stir in the cheese. Salt, to taste, and serve immediately.
    1 cup shredded sharp white cheddar cheese, salt

Notes

  • 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.

Nutrition

Calories: 344kcal | Carbohydrates: 27g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 122mg | Potassium: 381mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1177IU | Vitamin C: 14mg | Calcium: 87mg | Iron: 1mg
Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!

 

4.20 from 78 votes (75 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




28 Comments

  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 :)

  3. Have you ever made this ahead of time? If yes any suggestions or changes to the recipe?

    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!

  4. 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!

  5. 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! :D

  6. 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. SOUNDS LIKE YOU HAVE SLID BACK DOWN INTO NORTH GEORGIA WHEN YOU ARE DESCRIBING THE WEATHER AND MUGGINESS OF OUR SUMMERS AND FALL. IT IS AGAINST THE LAW TO SHED ENOUGH TO TRY TO BE COOL.

  8. 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.

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

  10. 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