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This velvety corn pudding tinged with jalapeño spice is the perfect companion to smoky, saucy barbecue ribs. The subtle heat adds a bit of excitement, while the creamy texture gently soothes your palate. Plus, it’s easy to pull together in one baking dish!
Ingredients
- 2 cups fresh or frozen corn kernels
- 1 jalapeño pepper, finely diced (remove seeds for milder heat)
- 1 cup sour cream
- 2 large eggs
- ½ cup shredded cheddar cheese
- ¼ cup melted butter
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Begin by preheating your oven to 350°F (175°C). Grease a medium baking dish (an 8×8-inch works well) with a thin layer of butter or cooking spray.
In a mixing bowl, stir together the corn kernels, diced jalapeño, sour cream, and eggs. Once combined, add the melted butter, sugar, salt, and black pepper. Mix gently until everything is evenly blended.
Fold in the shredded cheddar cheese, then pour the mixture into your greased baking dish. Spread it out so the top is even. Slide into the oven and bake for about 40–45 minutes, or until the center is set and the edges look lightly golden. Let it rest for a few minutes before scooping onto plates alongside your tender, juicy ribs.
Not only does this Creamy Jalapeño Corn Pudding round out a hearty rib dinner, but it’s also easy enough to make for casual gatherings. If you’re watching your spice intake, swap in mild green chiles or reduce the jalapeño. For an even richer bite, sprinkle a little extra cheese on top before baking. It’s a comforting dish that pleases almost any palate, making it an ideal go-to side for busy weeknights or lively get-togethers in your backyard.
