Smoked Jalapeño Creamed Corn (Print Version)
A creamy, smoky corn side with buttery undertones and mild jalapeño heat for comfort food lovers.
# Ingredients:
→ Main Ingredients
01 -
5 ears fresh corn, husked
02 -
1 jalapeño pepper, seeds removed and finely diced
→ Cream Base
03 -
2 tablespoons unsalted butter
04 -
1 tablespoon all-purpose flour
05 -
1/2 cup whole milk
# Steps:
01 -
Remove husks and silk from corn. Cut kernels from the cobs. Prepare jalapeño by removing seeds and finely dicing.
02 -
Place corn kernels on a smoker-safe tray or foil in a smoker set to medium heat, smoke for 20–25 minutes until fragrant and lightly golden.
03 -
Melt butter over medium heat in a large skillet. Add flour, whisking continuously to form a smooth roux. Gradually pour in milk, whisking until mixture is smooth and slightly thickened.
04 -
Add smoked corn and diced jalapeño to the cream sauce. Stir well to coat ingredients evenly.
05 -
Taste and adjust seasoning with salt and black pepper as desired. Serve hot immediately.
# Notes:
01 -
For bolder flavor, use an extra jalapeño or keep some of the seeds for additional heat.