Jalapeno Creamed Corn

Jalapeno Creamed Corn

The perfect corn side dish with a jalapeño kick and a crunchy, cheesy crust. 


  • 2 tablespoons salted butter
  • 2 tablespoons AP flour
  • 2 cups half & half
  • 3 teaspoons Hardcore Carnivore Texas Jalapeno Salt
  • 2 fresh jalapenos, finely diced (optional)
  • 16 oz fresh or frozen corn kernels
  • 1/2 cup cotija cheese


  1. Place the butter into a skillet set over medium-high heat, and melt. 
  2. 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 Jalapeno Salt.
  3. 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. 
  4. Scatter the cotija cheese evenly across the top, then place the skillet under the broiler for 2-4 minutes until the cheese is golden and bubbly.