Jalapeno Creamed Corn

Delicious and easy to make, this Jalapeno Creamed Corn recipe makes a great base layer for Chai Sweet Chili Shrimp. The creamy corn has just a little hint of jalapeno flavor and the butter sauteed shrimp are lightly tossed with a bottled sauce that has some kickin’ sweet heat!

Jalapeno Creamed Corn

If you are anything like me, then you do not like eating foods out of a can. That is the only way I have ever had creamed corn when I was growing up.  The tinny taste of canned creamed corn is very unappealing to me. I love corn so much though I wanted to give it a try home made from the fresh ears of corn that are on the market in abundance right now.

Jalapeno Creamed Corn

Let me tell you, making your own jalapeno creamed corn is not time consuming at all. It is so very easy to do and the flavor is far superior than what you’re going to get by grabbing a can opener and cutting through tin! This is so fresh, delicious, and sweet! Of course, because I am also a person who loves to add some heat to their sweet, I decided to try it with some fresh jalapeno also. Not a mistake my friends. Not at all!

Jalapeno Creamed Corn with Chai Sweet Chili Shrimp

This Chai Sweet Chili sauce is the magic that I used on my shrimp. This is delicious stuff! You can get it from Intensity Academy (not a paid link)

Jalapeno Creamed Corn

I sauteed the shrimp with a little butter and tossed with a couple tablespoons of that yummy sauce. It was perfection!

Jalapeno Creamed Corn

I think you could probably make this and freeze it although I haven’t tried yet. If I do I will come back and make note for any who may wonder. Sometimes food that has been thickened with a cornstarch or flour will be watery after freezing. My mom does freeze corn, but not prepared creamed corn. You could definitely freeze your corn after you’ve cut it and then use it later to make the creamed corn. If anyone else knows how it works, feel free to leave me a comment to let me know!

Jalapeno Creamed Corn with Chai Sweet Chili Shrimp

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1 cup corn and 1/2 cup shrimp

Jalapeno Creamed Corn with Chai Sweet Chili Shrimp


  • 7 ears fresh shucked corn
  • 1 jalapeno, deseeded and diced
  • 1-1/2 cups low-fat milk
  • 2 tbsps. cornstarch
  • 2-1//2 tablespoons butter, divided
  • 1/2 teaspoon salt
  • 1lb. raw large shrimp, peeled and deveined
  • 2 tablespoons plus 1 teaspoon Chai Sweet Chili Sauce
  • Fresh chopped cilantro (about 2 tablespoons)


    For the Corn:
  1. Cut the corn from the cob and reserve 1/2 cup to set aside. You should have about 3 cups of corn left. Pulse 3 cups of corn kernels in a food processor until almost creamy. 5 or 6 pulses. Take corn husks and using the dull side of a knife, scrape the cobs to remove the corn milk and pulp. Discard cobs. Place pulsed corn with the corn milk and pulp n a saucepan. Add jalapeno, milk and cornstarch to pan. Bring wo a simmer over medium heat, stirring often. Reduce heat to low and simmer, stirring occasionally until thickened (about 5 minutes). Stir in 1 tablespoon butter and 1/2 teaspoon salt.
  2. For the Shrimp:
  3. Place 1-1/2 tablespoons butter in how skillet. Once butter has melted, add fresh shrimp and cook until no longer opaque, stirring occasionally, about 5-6 minutes. Toss cooked shrimp with Chai Sweet Chili Sauce.
  4. To Serve:
  5. Divide creamed corn into 4 serving bowls. Divide shrimp between serving bowls and place on top of creamed corn. Using a small teaspoon, pour little dots of Chai Chili sauce over top of creamed corn mixture. Garnish with fresh chopped cilantro if desired.


While I recommend the Chai Sweet Chili sauce, you can substitute any sweet chili sauce to your liking for the sauce I used in this recipe. The Chai Sweet Chili sauce is not as sweet as some sauces (my preference) and has a bit more of a kick.

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For a great summertime dessert, try these Berry Swirled Cheesecake Pops!

PIN IT! Jalapeno Creamed Corn with Chai Sweet Chili ShrimpJalapeno Creamed Corn

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Carlee July 23, 2017 at 5:51 pm - Reply

    Ummmmm that looks amazing! My husband and I would love it and my little dude would enjoy his ham and cheese quesadilla 😉 “picy” foods aren’t his favorite!

    • Shelby July 25, 2017 at 5:14 am - Reply

      Thanks Carlee!

  2. Ashley July 25, 2017 at 7:54 am - Reply

    This sounds so delicious and comforting!

    • Shelby July 28, 2017 at 5:04 am - Reply

      It’s like summertime comfort food that’s not too fattening!

  3. Hadia July 25, 2017 at 8:30 pm - Reply

    Comfort food at its best! Thank you for sharing!

    • Shelby July 28, 2017 at 5:04 am - Reply

      Your welcomd! Enjoy!

  4. Jocelyn (Grandbaby Cakes) July 26, 2017 at 12:49 pm - Reply

    I seriously can’t wait to try this!

    • Shelby July 28, 2017 at 5:03 am - Reply

      I’m so excited you want to try it! 🙂

  5. Heather July 27, 2017 at 1:03 pm - Reply

    This looks so creamy and delicious! Love that you use fresh corn!

    • Shelby July 28, 2017 at 5:03 am - Reply

      Thank you! I was very pleased with the results too 🙂

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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