Name: Chicken Thighs with Jalapeño Creamed Corn
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 6 bone-in, skin-on chicken thighs; 1 tablespoon olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 2 cups corn kernels; 1 jalapeño, finely diced; 1 cup heavy cream; 1/2 cup chicken broth; 2 cloves garlic, minced; 1/2 cup grated Parmesan cheese; 1 tablespoon butter

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Table of Contents: Chicken Thighs with Jalapeño Creamed Corn

Chicken Thighs with Jalapeño Creamed Corn

Remember those family dinners where everyone gathered around the table, enjoying a hearty, flavorful meal? This recipe for Chicken Thighs with Jalapeño Creamed Corn brings that warmth and satisfaction back to your kitchen.

It’s a little bit spicy, a whole lot comforting, and surprisingly easy to make – perfect for a relaxed weeknight or a special occasion. If you’re looking for spicy chicken recipes that don’t compromise on taste, look no further!

This isn’t your grandma’s creamed corn (unless your grandma likes a kick!). We’re taking a classic side dish and elevating it with the bright heat of jalapeños, creamy cheese, and a touch of spice. Paired with juicy, perfectly seasoned chicken thighs, this meal is a guaranteed crowd-pleaser.

It’s a flavorful chicken dish that’s sure to become a new family favorite. Whether you’re hosting a holiday gathering, enjoying a cozy Sunday supper, or simply need an easy weeknight meal, this recipe delivers.

This recipe is designed to be approachable, even if you’re not a seasoned chef. We’ll walk you through each step, offering tips and tricks to ensure success. Get ready to experience a delightful combination of textures and tastes that will leave you wanting more!

Alternate Names & Variations

You might also find this recipe under names like “Spicy Jalapeño Chicken and Corn,” “Southwestern Chicken Thighs,” or “Cheesy Jalapeño Corn with Chicken.” For a milder version, you can reduce the amount of jalapeño or remove the seeds and membranes.

If you’re a fan of other spicy sides, this recipe pairs beautifully with a spicy black bean salad or a fiery coleslaw. Looking for another creamed corn side dish variation? Try adding a pinch of cayenne pepper for an extra layer of heat!

Ingredients: Chicken Thighs with Jalapeño Creamed Corn

Chicken:

* 1 tbsp olive oil, to fry the chicken
* 1 tbsp butter, to fry the chicken
* 6 chicken thighs, boneless, skinless
* Salt, to taste
* Pepper, to taste
* 1/2 tsp onion powder
* 1/2 tsp dried cilantro
* 1/2 tsp chilli powder
* 1/2 tsp dried oregano
* 1/2 tsp smoked paprika
* 1/4 tsp cumin

Creamed Corn:

* 1½ cups canned corn (or approx 341 mL)
* 1 small yellow onion, chopped fine
* 1/2 cup chopped jalapeños (adjust to your spice preference)
* 2 garlic cloves, chopped fine
* 1/3 cup cream cheese, softened
* 1 cup sharp cheddar, shredded
* 3/4 cup heavy cream
* 1/2 tsp dried cilantro
* 1/4 tsp chilli powder
* 1/4 tsp salt

Toppings (Optional):

* Fresh cilantro, chopped
* Ranch or blue cheese dressing
* Fresh lime wedges

Step-by-Step Instructions

1. Season the Chicken: In a medium bowl, combine the chicken thighs with salt, pepper, onion powder, dried cilantro, chilli powder, oregano, smoked paprika, and cumin. Massage the spices into the chicken, ensuring each piece is well coated. Chef’s Tip: For even more flavor, let the chicken marinate in the spices for at least 30 minutes, or even overnight in the refrigerator.

2. Sear the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken thighs in a single layer (you may need to work in batches). Sear for 4-5 minutes per side, until golden brown and cooked through. Internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.

3. Sauté the Aromatics: In the same skillet, reduce the heat to medium. Add the chopped onion and sauté for 3-4 minutes, until softened. Add the chopped jalapeños and garlic, and cook for another minute, until fragrant. Shortcut: Use pre-minced garlic to save time!

4. Build the Creamed Corn: Add the canned corn to the skillet and stir to combine with the onion, jalapeños, and garlic. Cook for 2-3 minutes, allowing the corn to warm through.

5. Add the Creamy Goodness: Stir in the cream cheese, cheddar cheese, and heavy cream. Continue stirring until the cheeses are melted and the sauce is smooth and creamy. Add the dried cilantro, chilli powder, and salt.

6. Combine & Simmer: Return the seared chicken thighs to the skillet with the creamed corn. Gently stir to coat the chicken in the sauce. Reduce the heat to low, cover, and simmer for 5-10 minutes, allowing the flavors to meld together.

7. Garnish & Serve: Garnish with fresh chopped cilantro, a drizzle of ranch or blue cheese dressing (if desired), and a squeeze of fresh lime juice. Serve immediately and enjoy this flavorful chicken and corn combination!

Recipe Card Block (Quick Reference)

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4
Approximate Calories: 550-650 per serving (depending on cheese and cream amounts)

Why This Recipe Works & Expert Tips

This recipe works because it balances the richness of the creamed corn with the spicy kick of the jalapeños and the savory depth of the seasoned chicken thighs. The searing process for the chicken creates a beautiful golden-brown crust and locks in the juices, resulting in incredibly tender and flavorful meat.

Using both olive oil and butter for searing adds complexity to the flavor. The olive oil has a higher smoke point, preventing the butter from burning, while the butter contributes to a richer, more flavorful crust. This is truly easy comfort food for family dinners that everyone will love.

Don’t be afraid to adjust the amount of jalapeño to suit your spice tolerance. Removing the seeds and membranes will significantly reduce the heat. For a creamier sauce, you can add a tablespoon of butter at the end.

Storage, Freezing, and Reheating Tips

Storage: Leftover Chicken Thighs with Jalapeño Creamed Corn can be stored in an airtight container in the refrigerator for up to 3-4 days.

Freezing: While the texture of the creamed corn may change slightly, this dish freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months.

Reheating: Reheat the dish in a skillet over medium heat, stirring occasionally, until warmed through. You may need to add a splash of milk or cream to restore the creamy consistency. Alternatively, you can reheat individual portions in the microwave. This is a great way to enjoy a quick and flavorful chicken meal even on busy nights.

People Also Ask: Chicken Thighs with Jalapeño Creamed Corn

How do you make chicken thighs with jalapeño creamed corn?

Making Chicken Thighs with Jalapeño Creamed Corn is a straightforward process! First, you season boneless, skinless chicken thighs with a blend of spices like chili powder, cumin, and oregano. Then, you sear them in a skillet with olive oil and butter until golden brown and cooked through.

Next, you sauté onions and jalapeños in the same skillet, followed by adding corn, cream cheese, cheddar cheese, and heavy cream to create a creamy, spicy sauce. Finally, you return the chicken to the skillet to simmer in the sauce, allowing the flavors to meld.

How spicy is this dish with jalapeño?

The spice level of this Chicken Thighs with Jalapeño Creamed Corn dish is adjustable! It depends on the amount of jalapeño you use and whether you remove the seeds and membranes.

Leaving the seeds in will result in a significantly spicier dish. We recommend starting with 1/2 cup of chopped jalapeños and tasting as you go. If you prefer a milder flavor, remove the seeds or use a milder pepper like poblano.

Can I use frozen corn for the creamed corn?

Yes, you absolutely can use frozen corn for the creamed corn side dish! Just make sure to thaw it completely and pat it dry with paper towels before adding it to the skillet. Using canned corn provides a slightly sweeter flavor, but frozen corn works perfectly well and is a convenient alternative. You may need to cook the frozen corn for a few extra minutes to ensure it’s heated through.

What are good ways to tenderize chicken thighs?

There are several ways to tenderize chicken thighs. Marinating them, as suggested in the recipe, is a great option. The acidity in the marinade helps to break down the muscle fibers.

You can also use a meat tenderizer mallet to gently pound the chicken thighs before seasoning. Finally, avoid overcooking the chicken, as this can make it tough and dry. Cooking to an internal temperature of 165°F (74°C) will ensure juicy, tender chicken thighs.

Conclusion: Chicken Thighs with Jalapeño Creamed Corn

So there you have it – a delicious and satisfying recipe for Chicken Thighs with Jalapeño Creamed Corn that’s sure to become a new go-to! Don’t be intimidated by the jalapeños; you can easily control the heat to create a dish that’s perfect for your taste buds. We hope you enjoy this flavorful and comforting meal as much as we do.

We’d love to hear how it turns out for you! Share your photos and comments below, and let us know if you made any modifications. Happy cooking!