Creamy Skillet Corn with Scallions and Jalapeño

Why You’ll Love This Recipe

• Creamy, crunchy, and gently spicy—comfort food with a little zip.
• One-skillet convenience and a fast broil finish for weeknights or holidays.
• Works with fresh or frozen corn, so it’s delicious any time of year.
• Family-friendly heat level; easy to dial up or down.

Grocery List

• Produce: 4 scallions, 1 mild jalapeño, 5–6 ears corn (or 20 oz frozen corn)
• Dairy: Unsalted butter, whole milk, cream cheese
• Pantry: Buttery crackers (e.g., Ritz), kosher salt, black pepper

Full Ingredients

Creamy Skillet Corn

• 2 tbsp unsalted butter
• 4 scallions, thinly sliced (whites and greens separated)
• 1 mild jalapeño, seeded and finely chopped
• 4 cups corn kernels (from 5–6 ears fresh or 20 oz frozen; no need to thaw)
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2/3 cup whole milk
• 4 oz (113 g) cream cheese, cut into small cubes and softened

Buttery Cracker Topping

• 1 cup (about 60 g) buttery cracker crumbs (e.g., Ritz), lightly crushed
• 2 tbsp unsalted butter, melted
• Pinch of kosher salt (optional, to taste)

To Finish

• Reserved scallion greens, for garnish

Step-by-Step Instructions

Step 1: Preheat and position the rack

Set your oven rack about 6 inches below the broiler element and preheat the broiler to High. If your broiler is not available, preheat the oven to 450°F (232°C) for finishing in the oven instead.

Step 2: Make the cracker topping

In a small bowl, combine the cracker crumbs with the melted butter and a tiny pinch of salt (if your crackers are very salty, skip the extra salt). Stir until the crumbs are evenly moistened. Set aside.

Step 3: Sauté the aromatics

In a 10-inch oven-safe skillet (cast iron or stainless), melt 2 tablespoons butter over medium heat. Add the scallion whites and the chopped jalapeño. Cook, stirring often, until the scallions turn glossy and softened, 2–3 minutes. You want tenderness without browning so the flavor stays fresh.

Step 4: Cook the corn

Add the corn kernels, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the corn is hot, juicy, and just beginning to sizzle, 4–5 minutes. If using frozen corn, cook an extra minute to evaporate any excess moisture.

Step 5: Make it creamy

Pour in the milk and bring to a gentle simmer. Add the cream cheese cubes and stir steadily until the cream cheese fully melts and the mixture looks smooth and velvety, 2–3 minutes. Taste and adjust salt and pepper as needed. The mixture should be creamy but scoopable; if it seems too thick, splash in 1–2 tablespoons more milk.

Step 6: Top and broil

Spread the buttery cracker crumbs in an even layer over the creamy corn. Transfer the skillet to the oven and broil until the topping is deep golden and the edges are vigorously bubbling, 2–4 minutes. Rotate the skillet once for even browning and watch closely—crumbs can brown quickly. If finishing in a 450°F (232°C) oven instead, bake for 6–8 minutes, then broil for 1 minute if you want extra color.

Step 7: Rest, garnish, and serve

Let the skillet rest for 5 minutes so the sauce sets slightly. Sprinkle with the reserved scallion greens and serve warm right from the skillet.

Pro Tips

• Use an oven-safe skillet so you can go straight from stovetop to broiler without transferring dishes.
• If using frozen corn, spread it on a towel to remove surface ice crystals first—it helps prevent a watery sauce.
• Cut the cream cheese into small cubes and let it sit at room temperature for 10 minutes; it melts faster and blends smoothly.
• Keep the crumb layer fairly even and not too thick; a thin layer crisps better and stays crunchy.
• For a touch more heat, add a few thin jalapeño rings on top after broiling, not before, to preserve their color and freshness.

Variations

• Bacon-Jalapeño: Crisp 3 slices of bacon first; cook the aromatics in 1 tbsp bacon fat + 1 tbsp butter. Crumble the bacon over the top before serving.
• Elote-Inspired: Add 1 tsp chili powder and 1 tbsp lime juice to the creamy corn; finish with crumbled cotija and cilantro instead of scallion greens.
• Extra-Cheesy: Stir 1/2 cup shredded Monterey Jack into the creamy corn before adding the crumbs for a richer, gooier base.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk, or cover and warm in a 350°F (177°C) oven for 12–15 minutes. To re-crisp the topping, uncover and broil for 30–60 seconds at the end. The dish is best fresh; freezing is not recommended due to the dairy-based sauce.

Nutrition (per serving)

Approx. 300 calories; 18 g fat; 30 g carbohydrates; 6 g protein; 2 g fiber; 420 mg sodium. Values are estimates and will vary based on brands and exact measurements.