Sweet corn is a staple. And our recipe for Chili-Jalapeno Creamed Corn is soon to be your new summer staple side dish.

Chili-Jalapeno Creamed Corn

Microwave corn on HIGH for 4 minutes. Cut kernels off cobs. Heat butter in a skillet over medium-high heat until melted. Add corn and jalapeno peppers. Cook for 5 minutes. Stir in heavy whipping cream, cream cheese, salt, and chili powder. Heat mixture through. Serve topped with crisp cooked bacon. If desired, garnish with fresh cilantro.

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.