Jalapeño Peach Creamed Corn With Parmesan
Sweet corn simmered in cream with peach puree, fresh peaches, jalapeño, parmesan, and bacon for a rich, savory creamed corn with a touch of heat and sweetness.
👩🍳 Jalapeño Peach Creamed Corn (Your New Favorite Summer Side)
This sweet and spicy side dish is rich, creamy, and full of summer flavor. It pairs juicy fresh peaches with crisp corn, smoky jalapeño, and a buttery cream base that gets finished with parmesan, basil, and bacon. Perfect for grilled meats, taco night, or as a fresh take on creamed corn that’s anything but boring.
When I was a kid, creamed corn came from an aluminum can and didn’t taste like much besides salt. These days, I skip the canned stuff completely. I wasn’t totally sure where this recipe was going when I started it. But after falling in love with the combo of peaches and corn in my Sweet Corn and Peach Fiesta Salad, I figured I’d try something new.
I wanted something that pulled in those sweet peachy vibes but also brought some of my favorite Mexican-inspired flavors to the table. What came out of it was this Jalapeño Peach Creamed Corn, and it’s honestly one of my favorite summer sides now.
🛒 Jalapeño Peach Creamed Corn Ingredient List
🥣 Visual Process for Making Jalapeño Peach Creamed Corn
To make the peach puree, start by peeling and pitting a ripe peach. Cut it into chunks and toss it into a food processor. Blend until completely smooth, scraping down the sides as needed. For the chopped peaches, you can use the same food processor. Pulse the pieces a few times instead of letting it run continuously. You want small bits, not mush. If your food processor tends to overdo it, try pulsing just a few chunks at a time for more control. Using both the puree and the chopped peaches adds layers of flavor and texture. You get smooth sweetness from the puree and juicy bites from the chopped fruit.
To make this creamy, savory-sweet corn dish, start by grabbing a large skillet or saucepan. Set it over medium heat and melt the butter. Once it’s melted and starting to foam a bit, stir in the sweet corn kernels. Let the corn cook for several minutes, stirring every now and then so it cooks evenly. You’re looking for the kernels to soften and develop a little color. When you start seeing a few golden brown spots, you’re on the right track.
Next, add the heavy cream, peach puree, and those finely diced fresh peaches with their juice. The puree helps the cream thicken into a smooth sauce while the diced peaches give the dish little bursts of fresh flavor and texture. Stir everything together until the mixture looks well combined and the peaches are nestled into the corn.
Sprinkle in the sugar, chopped jalapeño, smoked paprika, salt, and black pepper. The sugar and peaches balance the heat from the jalapeño while the paprika adds a gentle smokiness. Stir often while it cooks so the cream doesn’t scorch on the bottom. Let it simmer until the sauce reduces slightly and thickens into a silky, glossy texture that clings to the corn.
Once everything’s thickened and heated through, stir in the grated parmesan. Keep stirring until the cheese melts completely and blends into the sauce. It should look rich and smooth at this point.
Take it off the heat and finish it with chopped basil for freshness, a little more smoked paprika for depth, and the crumbled bacon for salty crunch. Serve it warm.
If you want it even creamier, go ahead and splash in a bit more cream. Leftovers can be stored in the fridge in an airtight container and gently reheated in a skillet or microwave. It thickens as it sits, so you can stir in a bit of cream or milk to loosen it up again.
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Jalapeño Peach Creamed Corn with Parmesan
Ingredients
- ½ cup unsalted butter
- 4 cups sweet corn kernals
- ½ cup peach puree (about 1 medium peach blended)
- ¾ cup fresh peaches (diced small (about 1 medium peach))
- ½ cup heavy whipping cream
- 1 tablespoon sugar
- 1 tablespoon basil (chopped)
- 1 large jalepeño pepper (chopped fine)
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup parmesan (grated)
- 4 slices cooked bacon (crumbled)
Instructions
- In a large skillet or saucepan, melt ½ cup unsalted butter over medium heat.
- Add 4 cups sweet corn kernals and sauté for about 5–7 minutes, or until the corn is tender and starting to get those little brown charred spots.
- Pour in ½ cup heavy whipping cream, ½ cup peach puree and ¾ cup fresh peaches that are chopped small plus the juice. Stir well to combine.
- Add 1 tablespoon sugar, 1 large jalepeño pepper, 1 teaspoon smoked paprika, ½ teaspoon salt and ¼ teaspoon black pepper. Cook the mixture over medium heat, stirring frequently, for another 5–10 minutes, or until the cream thickens and the mixture becomes velvety.
- Stir in ¼ cup parmesan until melted and fully incorporated.
- Remove from the heat. Top with 1 tablespoon basil, 1 teaspoon smoked paprika, and a generous sprinkle of 4 slices cooked bacon just before serving.
- Serve warm and get ready for compliments.
Notes
Storage
Nutrition
FAQs
Can I use frozen or canned corn instead of fresh?
Yes, both work. Canned corn should be well-drained and rinsed. Just note: fresh corn gives the best flavor and texture when charred in butter.
What kind of peach works best?
Go for ripe, juicy yellow peaches if you want that classic sweet-tart flavor. White peaches are sweeter and less acidic, which makes the dish milder. Underripe peaches don’t blend well and won’t give you much flavor.
What’s the best way to get a nice char on the corn?
Let the corn sit in the butter without stirring too much. Stirring constantly won’t give it a chance to develop color. A little patience gets you that toasty, sweet flavor that makes this dish pop.
Serving Suggestions
This jalapeño peach creamed corn is rich, sweet, a little smoky, and has just the right touch of heat—so it plays really well with all kinds of mains. It’s especially good alongside grilled meats. Think juicy grilled chicken thighs, smoky pork chops, or even a slab of barbecue ribs. The creamy corn helps balance out anything spicy or heavily seasoned.
If you’re going meatless, try serving it with roasted sweet potatoes, black beans, and a leafy green salad with a bright vinaigrette. It also holds its own next to shrimp and grits, grilled sausages, or a spicy peach-glazed tofu if you’re keeping it plant-forward but still full of flavor.
You can even scoop it over baked potatoes, spoon it into tacos, or stir leftovers into pasta for an easy weeknight twist.
More Fun Ways to Use Corn
Looking for more ways to use fresh corn in your meals? Here are a few recipes that highlight corn in all kinds of sweet, savory, and spicy combos:
Start with a bold and fresh Grilled Corn Salad with Zesty Lime Dressing. It’s packed with grilled corn, crisp veggies, and a bright citrus dressing that works with everything from grilled meats to taco night spreads.
For something creamy and cozy, Corn Casserole delivers that soft, baked goodness you crave. It’s cheesy, rich, and perfect alongside BBQ or as a holiday side dish.
If you’re in the mood for something a little more vibrant, try the Sweet Corn and Peach Salad. It pairs juicy summer peaches with corn, jalapeños, red onion, and a honey lime vinaigrette for a bright and refreshing bite.
Feeling cheesy? Jalapeño Popper Corn Salad is the one to reach for. It’s got creamy cheese, sweet corn, crunchy veggies, and just enough heat to keep things interesting.
For cornbread lovers, there are two ways to go. The Mexican Cornbread is a zesty twist with cotija cheese, bell peppers, and a squeeze of lime. Or keep it classic with the Best Cornbread Recipe that’s moist inside, crisp on the edges, and ready for butter and honey.
If you want to turn corn into a full meal, Zucchini Corn Chicken Burgers are a fun option. They’re loaded with juicy chicken, veggies, and warm spices for a lighter take on a burger.
You can also keep things handheld with homemade Corn Tortillas. Just three ingredients, and they stay soft and flavorful for tacos, quesadillas, or any dish that needs a solid wrap.
Lastly, Street Corn Salad brings that smoky, limey, chili-dusted flavor we all love from elote but in a scoopable salad form. Charred corn, fresh tomatoes, and bright herbs come together in a dish that tastes like summer in every bite.