Welcoming the Season with Creamed Corn

photo: Melinda Strauss

photo: Melinda Strauss

By Melinda Strauss

With the holiday of Shavuot fast approaching, I have dairy on the brain. I tend to lean towards meat dishes and non-dairy desserts but how could I say no to this opportunity to use heavy cream and my favorite cheese, spicy pepper jack?!? With spring in the air and my favorite fruits and vegetables coming out of hiding, corn seems like the perfect ingredient to highlight the season.

photo: Melinda Strauss

photo: Melinda Strauss

The combination of fresh yellow and white corn kernels (you can certainly use frozen corn but don’t use canned) creates a crunchy contrast to the creaminess of the heavy cream and cheese. If you want some more spice, add chopped jalapenos to the onion and pepper mixture. And if you want to avoid any spice, stick to a milder cheese like white cheddar, which would also be delicious in this homemade creamed corn.

I am honored to be writing this guest post for Kosher Like Me! I’ve been a fan of Liz and her incredible blog for over a year now and I love reading about her travelling and culinary adventures. As a modern Orthodox Jew and kosher blogger myself, I spend a lot of time drooling over the pictures Liz posts and only dream of eating them myself. But she always inspires me to try new recipes in the kitchen and for that I say “thanks Liz!

Many thanks to Melinda Strauss. Find more of her inspired and reliably delicious recipes on her blog at Kitchen Tested.

Pepper Jack Creamed Corn

2 cups

Pepper Jack Creamed Corn

This recipe was provided by Melinda Strauss. She blogs at www.kitchentested.com.


  • 2 Tbsp butter
  • 1 medium yellow onion, chopped
  • ½ red bell pepper (around ½ cup), chopped
  • 2 cups fresh or frozen yellow corn kernels
  • 1 cup fresh or frozen white corn kernels
  • ½ cup heavy cream
  • 1 tsp sugar
  • ½ cup pepper jack cheese, shredded
  • sprinkle of salt


  1. Heat butter in saucepan over medium-low heat until melted. Add chopped onion and red bell pepper and sauté until soft, around 5 minutes.
  2. Stir in the corn, cream and sugar and cook until the mixture has thickened, stirring occasionally, for 10 minutes. Make sure the cream doesn’t boil.
  3. Sprinkle in the cheese and stir until melted. Add a sprinkle of salt and devour!


    • Some of the frozen corns are really amazing. I love Trader Joe’s product. AND… imagine this one with freshly shaved corn off late summer corn in AUGUST. LMK how you like it!

    • Credit to Melinda for the gorgeous photo and yummy recipe. Glad you’ve learned something new. LMK how you like it.

    • Well, we have a few months to wait but this recipe is great with organic, frozen corn while we bide our time. ENJOY and Hag Sameah.

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