Jalapeno Creamed Corn

Ashley Dawkins


I saw something like this at a restaurant before, but there were a lot of things in it that I wouldn't dare eat! So I broke it down and made it a little more simple.


★★★★★ 1 vote

10 Min
15 Min
Stove Top


Add to Grocery List

  • 2 can(s)
    creamed corn
  • 1/2 c
    heavy cream
  • 1 jar(s)
    cheez whiz
  • 3
    jalapenos, fresh
  • 1/2 Tbsp
    garlic salt
  • 1/2 Tbsp
    black pepper

How to Make Jalapeno Creamed Corn


  1. In two seperate pans, get the 1/2 cup of heavy cream and Cheez Whiz melting (not boiling).
  2. Dump the two cans of creamed corn in a mixing bowl along with the garlic and black pepper.
  3. Dice up the jalapenos and add to the creamed corn. *If you don't want it too spicy, make sure to take the seeds out of the jalapenos first.
  4. Once the heavy cream and Cheez Whiz has heated up, add it to the mixing bowl with the creamed corn and stir.
  5. Place the corn in an oven baking dish and bake for about 15-20 minutes on 350*
  6. *If you can find cornbread croutons: they're good to crumble up and put on top of the corn when you pull it out of the oven.

Printable Recipe Card

About Jalapeno Creamed Corn

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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