Spicy creamy corn side dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons unsalted butter
02 -
2 fresh jalapeños, seeds removed and finely diced
03 -
2 plump garlic cloves, minced
04 -
16 ounces (about 3 cups) sweet corn kernels, frozen
05 -
1/2 teaspoon sea salt
06 -
1/4 teaspoon smoked paprika
07 -
1/4 teaspoon crushed red pepper flakes
08 -
1/2 cup rich heavy cream
→ Optional Garnishes
09 -
Freshly grated parmesan cheese
10 -
Chopped fresh chives
# Instructions:
01 -
Warm a skillet over medium heat and melt the butter until it starts to foam slightly. Toss in your diced jalapeños and minced garlic, letting them dance together for about a minute until fragrant but not browned.
02 -
Add your corn kernels to the skillet along with the salt, smoked paprika, and red pepper flakes. Stir everything together until the corn is coated with all those wonderful spices. Let it cook for 5-7 minutes, stirring occasionally, until everything is hot and the corn has a slight char in spots.
03 -
Pour in the heavy cream and gently stir to create a silky sauce that coats every kernel. Let it bubble for about a minute until the sauce thickens just enough to cling to the corn. Take it off the heat and serve immediately while it's still steaming.
# Notes:
01 -
This versatile side dish works beautifully alongside grilled meats, tacos, or as part of a summer cookout spread.
02 -
You can use fresh corn cut from the cob (about 3 medium ears), canned corn (two 15-ounce cans, drained), or frozen corn (thawed or unthawed).
03 -
For a milder version, remove the seeds and membranes from the jalapeños. Keep them in for extra heat!