Smoked Jalapeno Cheddar Creamed Corn

4.20 from 78 votes

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.

Prep Time10

Cook Time2 10

Total Time2 20

Course: Grilled, Side Dish, Vegetable

Cuisine: American, Southern

Servings:

Calories: 344kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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