Hot honey creamed corn transforms fresh summer corn into a rich, silky side dish with layers of natural sweetness and gentle heat. Simmering the corn cobs in milk creates an extra creamy base while jalapeño seed infused honey butter adds just the right kick. It is the perfect balance of sweet, savory, buttery, and spicy that pairs beautifully with everything from barbecue to holiday dinners.

Featured Standouts

Fresh Sweet Corn

Fresh corn is the star of the recipe, delivering juicy kernels, natural sweetness, and a vibrant golden color while creating a creamy texture when lightly blended.

Whole Milk

Simmering the corn and cobs in whole milk creates a rich, naturally sweet base while extracting extra corn flavor from the cobs.

Honey

Honey adds floral sweetness that balances the jalapeño heat while giving the finished creamed corn a glossy finish.

Butter

Butter creates a velvety texture and carries the flavors of the infused jalapeño throughout every bite.

Jalapeño Seeds 

Using only the seeds and membrane gently infuses the butter with warmth and spice without adding noticeable pepper pieces to the finished dish.

TIPS & TRICKS FOR THE BEST HOT HONEY CREAMED CORN

Simmer the Corn Cobs

Leaving the stripped corn cobs in the milk while simmering extracts extra sweetness and deepens the fresh corn flavor.

Blend Gently

Pulse the corn just enough to create a creamy consistency while leaving plenty of whole kernels for texture.

Control the Heat

For a milder version, reduce the amount of jalapeño membrane and seeds. For more heat, let the butter infuse a few extra minutes before adding the honey or increase the amount of jalapeno seeds.

Whisk the Cornmeal Slowly

Gradually whisk in the cornmeal to prevent lumps and create a smooth, naturally thickened sauce.

Finish with Fresh Honey

A drizzle of plain honey just before serving brightens the flavors and creates a beautiful glossy finish.

Inclusive adaptions

Dairy Free

Replace the whole milk with an unsweetened oat milk or an unsweetened plant based cream and substitute a dairy free butter alternative.

Lower Spice

Skip the jalapeño membrane and seeds or replace the hot honey finish with regular honey for a sweeter, kid friendly version.

Easier Preparation

Use frozen sweet corn when fresh corn is unavailable or difficult to shuck. It still creates a creamy, flavorful side dish with much less prep.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Large saucepan

Small saucepan

Whisk

Knife

Cutting board

Tongs

Blender or immersion blender

Measuring cups

Measuring spoons

Wooden spoon

ENJOY THIS RECIPE WITH

GRILLED RIBEYE & ALLEPO & SHALLOT CHIMICHURRI

ABOBO GRILLED FAJITAS & PEPPERS

CAST IRON RIBEYE + BLUE CHEESE BUTTER

SIMILAR INGREDIENTS TO

Steak & Eggs Cups

CHORIZO, SWEET POTATO & EGG TAQUITOS

BACON, JALAPENO & CHEESE EGG CUPS

Recipe

Marissa Bolden

Hot Honey Creamed Corn

Hot honey creamed corn transforms fresh summer corn into a rich, silky side dish with layers of natural sweetness and gentle heat. Simmering the corn cobs in milk creates an extra creamy base while jalapeño seed infused honey butter adds just the right kick. It is the perfect balance of sweet, savory, buttery, and spicy that pairs beautifully with everything from barbecue to holiday dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Ingredients Equipment Method

Ingredients

  

• 4 corn cobs shucked, kernels removed
• 2 cups whole milk
• 1/2 cup honey plus extra for serving
• 4 tablespoons butter
• 1 jalapeño seeds and membrane only
• 1 teaspoon fine sea salt
• 1 tablespoon cornmeal

Equipment

• Large saucepan
• Small saucepan
• Whisk
• Knife
• Cutting Board
• Tongs

Method

 

1. In a large saucepan, combine the corn kernels, stripped cobs, and whole milk. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cook for approximately 20 minutes, allowing the milk to reduce by half.
2. While the corn simmers, melt the butter in a separate small saucepan. Stir in the jalapeño seeds and membrane, swirling gently. Let it infuse over low heat for 10 minutes before blending in the honey.
3. Take the corn cobs out of the milk mixture and throw them away.
4. Add the sea salt and pour the warm hot honey butter directly into the corn.
5. Gently blend the corn mixture until it reaches a creamy consistency while remaining slightly chunky.
6. Transfer the mixture back into the saucepan and whisk in the cornmeal. Simmer for an additional 2 to 3 minutes until it thickens up.
7. Season with extra salt to taste. If the creamed corn gets too thick, simply whisk in a small splash of milk to reach your preferred texture.
8. Drizzle with plain honey right before serving, and enjoy it warm.

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