Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Creamed Corn with Jalapenos 3.8 (55) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 10, 2023 Rate PRINT Share A combination of puréed corn and whole corn kernels make up this creamy side dish recipe. If you don't want this dish too spicy, use only the flesh of the jalapeños and discard the seeds, which hold most of the heat in the pepper. Cook Mode (Keep screen awake) Ingredients 2 tablespoons butter 1 shallot, minced 1 jalapeno, minced (discard seeds for less heat) 2 10-ounce bags corn kernels ½ cup heavy cream ⅓ cup water 2 ounces Monterey Jack cheese, grated ½ teaspoon salt Directions Melt butter in a heated large straight-sided skillet over medium heat. Add shallot and jalapeno. Saute for 2 minutes. Puree 1/2 bag of corn in food processor or blender. Add pureed corn and remaining frozen corn to pan. Add cream, water, and cheese. Stir and cook until cheese is melted, about 2 to 3 minutes. Season with salt and serve warm. Originally appeared: Mad Hungry, February 2011, Mad Hungry Rate It PRINT