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When it comes to comfort food that tantalizes the taste buds and brings people together, the Spicy Creamy Jalapeño Corn Skillet stands out as a crowd-pleaser. This dish is a celebration of flavors, combining the natural sweetness of corn with the spicy kick of jalapeños, all enveloped in a rich and creamy sauce. Whether you're hosting a casual gathering, preparing a family meal, or simply looking to spice up your weeknight dinner, this skillet recipe offers an irresistible combination of textures and tastes.

Creamy Jalapeño Corn Skillet

Experience the ultimate comfort food with the Spicy Creamy Jalapeño Corn Skillet, a delicious blend of sweet corn and spicy jalapeños in a rich, velvety sauce. Perfect for gatherings or a weeknight dinner, this versatile dish is sure to impress. The creamy base, enriched with garlic and aromatic spices, balances the heat for a satisfying flavor explosion. Whether enjoyed as a side or standout main, it's a delightful addition to any meal. Dive into the recipe and savor every bite!
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Ingredients
  

4 cups fresh or frozen sweet corn (approximately 4 ears if using fresh)

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

2-3 fresh jalapeños, seeded and diced (adjust quantity based on your spice preference)

1 cup heavy cream

1/2 cup cream cheese, softened to room temperature

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

1/4 cup fresh cilantro, chopped (for garnish)

1/2 cup grated cheddar cheese (optional, for added creaminess)

Fresh lime juice (optional, for a bright finish)

Instructions
 

Sauté the Aromatics: In a large skillet, warm the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for approximately 5 minutes until it becomes soft and translucent. Next, stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes until fragrant, being careful not to let the garlic burn.

    Add the Corn: If you're using fresh corn, carefully cut the kernels off the cob and add them to the skillet. Mix well with the sautéed onions and jalapeños. Cook for about 3-4 minutes, allowing the corn to heat through and take on a light golden color.

      Prepare the Creamy Base: In a separate mixing bowl, vigorously combine the heavy cream, softened cream cheese, smoked paprika, ground cumin, salt, and freshly ground black pepper until completely smooth. Pour this creamy mixture over the corn in the skillet, gently folding it in until evenly distributed.

        Simmer: Bring the mixture to a gentle simmer over low heat, allowing it to cook for about 10 minutes. Stir occasionally to prevent sticking. If you're opting for cheddar cheese, stir it in during the last few minutes of cooking, allowing it to melt and enrich the creamy texture.

          Taste and Adjust: After simmering, taste your mix and make any necessary adjustments to the seasoning. For an extra layer of flavor, add a squeeze of fresh lime juice, and adjust the salt and pepper to your preference.

            Serve and Garnish: Remove the skillet from heat and generously sprinkle the chopped fresh cilantro over the top for a vibrant finish. Serve this dish warm, either as a delightful side or a rich dip alongside crispy tortilla chips.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6

                - Presentation Tips: For an impressive presentation, serve the corn skillet in the frying pan it was cooked in. Accompany it with a bowl of tortilla chips arranged around the skillet, and additional lime wedges for squeezing over the dish.