The perfect side dish with a little kick of heat beneath a cheesy crust.
There are certain side dishes which you can reliably expect to find at barbecue joints, particularly in Texas. And though BBQ beans and potato salad are good, cream corn (also sometimes found in pudding form) is probably my favorite.
I set out to upgrade a basic cream corn by giving it a spicy edge and topping it with a gooey cheese crust. Your next cookout deserves this!
PrintSpicy Jalapeno Cream Corn
Ingredients
Units Scale
- 2 tablespoons salted butter
- 2 tablespoons AP flour
- 2 cups half & half
- 3 teaspoons Hardcore Carnivore Texas Jalapeno Salt
- 2 fresh jalapeños, finely diced (optional)
- 16 oz fresh or frozen corn kernels
- 1/2 cup cotija or grated parmesan cheese
Instructions
- Place the butter into a skillet set over medium-high heat, and melt.
- Sprinkle the flour on top of the melted butter. Slowly add the half & half a little at a time, whisking constantly until the mixture is smooth. Stir in the HC Jalapeno Salt.
- Add the fresh jalapeno if using, and the corn. Stir, then bring the mixture to a simmer and cook for 15 minutes to plump the corn.
- Scatter the cotija or parmesan cheese evenly across the top, then place the skillet under the broiler for 2-4 minutes until the cheese is golden and bubbly.
