original pepper jack creamed corn
Prep time
Cook time
Total time
My simple recipe for pepper jack creamed corn.
Serves: 2-4
  • 1 red bell pepper
  • 1 jalapeno pepper
  • 8-10 ears fresh corn
  • 1 8-ounce package of reduced-fat cream cheese, cut into 1-inch chunks and slightly softened
  • ¼ stick butter, softened
  • 1 teaspoon sugar
  • ¼ cup whipping cream
  • 1 cup shredded monterey jack cheese
  • ¼ teaspoon cayenne pepper (optional)
  • salt and pepper to taste
  1. Heat oven in broiler mode.
  2. Place red bell pepper and jalapeno pepper on a foil-lined baking sheet under broiler for 2-3 minutes until skin on one side is blackened.
  3. Using tongs, rotate peppers to a non-blackened side and broil for another 2 minutes.
  4. Continue rotating peppers until all sides are blackened and skin is peeling slightly. Remove peppers from oven and immediately place in a bowl.
  5. Cover bowl with a plate and let cool.
  6. Using a sharp paring knife, remove corn kernels from the cob into a medium bowl, scraping the cobs to make sure the milk from the kernels is reserved.
  7. Combine all ingredients except the peppers in a slow cooker.
  8. When peppers are cool, remove blackened skins, seeds and stems from the peppers and mince.
  9. Add peppers to slow cooker and cook on low for 2-3 hours, stirring occasionally.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2013/05/try-this-now-pepper-jack-creamed-corn.html