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Fresh Creamed Corn with Roasted Jalapeño



Is there anything more reminiscent of summertime than fresh, Utah sweet corn? Utah is home to some of the best sweet corn in the nation. Join Utah’s Own and Chef Adam Cold of Station 22, a farm to table restaurant known for elevating classic American comfort food located in downtown Provo and sister restaurant of Provo's much-beloved Communal, as he teaches us how to make their fresh creamed corn with roasted jalapeño.

Tip: Garlic chives bring a welcome and not-at-all overpowering hint of garlic to any summer dish. Find yours at a local farm stand or farmers market. Visit our Utah’s Own Producer Directory to find hundreds of local producers at farm stands and farmers markets near you!

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Fresh Creamed Corn with Roasted Jalapeño


6 ears super sweet corn, shucked

1 lime

2 oz butter 

kosher salt

1/2 heavy cream

1 pinch cayenne

1 jalapeño roasted, minced, skinned and deseeded

1 tbsp garlic chives


With a knife, cut down each ear of corn to remove the kernels. Put the corn kernels in a large bowl. Using a spoon, scrape any remaining corn or starch out of the cob and into the bowl of kernels. 

Using a microplane, zest the lime and then cut the lime in half.

In a saucepan melt the butter over medium heat and add the corn. Then add the juice of half of the lime into the corn. Cook the corn for about 5 minutes or until most of the moisture has evaporated.

Once the moisture is cooked out, add the cream, cayenne, lime zest, and roasted jalapeno. Add salt to taste and cook for another 5 to 6 minutes.

Garnish with the garlic chives and serve immediately.