Smoked Jalapeño Creamed Corn

This smoked jalapeño creamed corn has become a highlight at our backyard barbecues adding comfort and a subtle kick to classic sweet corn with every spoonful. The secret is the gentle smoke that brings out a natural sweetness and the creamy base that ties everything together for a truly crowd-pleasing side dish.

I made this first for a family picnic and it disappeared so fast that now friends request it for every potluck. With just a hint of jalapeño it always wins over guests who normally shy away from spicy food.

Ingredients

• Fresh corn on the cob: adds juicy sweetness and crisp texture for best results seek out corn with very bright green husks and plump tightly packed kernels
• Jalapeño: finely diced helps build layers of flavor with a gentle heat for milder taste select jalapeños with smooth shiny skin and no cracks
• Butter: provides a rich base and helps carry the flavors for better browning choose unsalted to control seasoning
• Flour: acts as a thickener for the creamed sauce use all purpose for ease
• Milk: brings everything together into a luxurious creamy texture whole milk works best but two percent will do in a pinch

Instructions

Sear and Smoke the Corn:

Remove husks and silk from the corn then grill or smoke all sides over medium heat until kernels are lightly charred and fragrant this helps coax out their natural sweetness and gives that signature smoky flavor let cool enough to handle and slice kernels away from the cob with a sharp knife

Prepare Jalapeño:

Remove seeds and veins from the jalapeño to reduce heat then chop as finely as possible using gloves if you have sensitive skin the finer the dice the more even the heat

Make the Roux:

In a large skillet melt butter over medium low heat until foamy whisk in flour and stir constantly for about three minutes until mixture looks golden and smells toasty this step prevents a raw flour taste in your final dish

Build the Cream Sauce:

Gradually pour in the milk whisking all the while to avoid lumps keep stirring as the mixture thickens to a silky smooth texture about four minutes

Combine and Finish:

Stir in the smoked corn kernels and diced jalapeño fold everything until hot and creamy and adjust seasoning to your liking with a bit of salt and pepper let the flavors meld over low heat for a few minutes then serve warm

I love how the smoky corn sweetens even more as it sits in the creamy sauce and the fresh jalapeño never overwhelms with heat. The flavor takes me right back to family cookouts when everyone lined up for second helpings.

Storage Tips

Leftover creamed corn keeps well refrigerated in a sealed container for up to three days. Reheat gently on the stove with a splash of milk to loosen the sauce. Avoid microwaving in large batches as it can cause the sauce to separate and lose its creamy texture.

Ingredient Substitutions

If you cannot find fresh corn when out of season use frozen kernels and lightly toast them in a dry pan before adding. Green bell pepper can replace jalapeño for those extra sensitive to spice with a similar texture and flavor boost. In case you run out of whole milk half and half will make the sauce even richer but use less so it stays thick and spoonable.

Serving Suggestions

Serve this creamed corn beside smoked chicken or grilled shrimp for a summer feast. Pile over baked potatoes for a satisfying vegetarian meal. For a brunch treat fold leftovers into scrambled eggs or spread inside warm tortillas for breakfast tacos.

Cultural and Historical Context

Creamed corn is a classic American side with roots in Southern and Midwestern cuisine. Smoking the corn adds a twist borrowed from barbecue traditions found throughout the South and Southwest. The gentle heat of jalapeño ties in Tex Mex influences making this a dish that bridges comforting home cooking and festive flair.

Seasonal Adaptations

Use fresh sweet corn at the peak of summer for the brightest flavor and juiciest kernels. Swap in poblano pepper for a mild autumn twist that pairs well with roasted meats. In colder months try adding a pinch of smoked paprika to amp up the warmth and depth.

Success Stories

One of my favorite memories with this recipe is from a rainy Fourth of July when we smoked corn under the porch. Everyone gathered around steaming bowls and not a drop was left by the end of the night. Friends have written to say it became a staple at their own holiday tables.

Freezer Meal Conversion

To make ahead for a busy week double the batch and cool completely before portioning into freezer bags. Lay flat to freeze and store for up to two months. Thaw overnight in the refrigerator and reheat on the stovetop stirring in milk as needed to restore the creaminess.

This creamed corn will quickly become a favorite for summer barbecues and cozy gatherings alike. Its creamy smoky finish makes it unforgettable with every bite.

Recipe FAQs

→ How do you smoke the corn for extra flavor?

Smoke whole ears of corn over wood chips or a grill until lightly charred, adding depth and richness to the dish.

→ What type of jalapeño should be used?

Fresh, seeded jalapeño delivers gentle heat. Adjust the quantity or retain seeds for added spice, if desired.

→ Can this be made dairy-free?

Substitute plant-based butter and unsweetened non-dairy milk for a dairy-free alternative with similar creamy results.

→ What is the purpose of the roux?

The flour-butter roux thickens the sauce, giving it a smooth, luscious consistency that coats the corn.

→ How should leftovers be stored?

Cool completely, store in an airtight container, and refrigerate for up to three days. Reheat gently before serving.