This Jamaican Jerk Alfredo Corn pairs sweet, tender corn with a rich Parmesan cream sauce and the warm, aromatic flavor of Jamaican jerk spice. Garlic, shallot and red bell pepper add savory depth and color to this globally inspired side dish.
Jamaican
Jamaican Jerk Alfredo Corn
Is there anyone who doesn’t love Jamaican jerk chicken? Those warm, spicy flavors made me think that sweet corn deserved a little of that excitement, too. Then my Italian side stepped in with a creamy Parmesan sauce, and suddenly this familiar American side dish had quite a personality! The sweet kernels, rich Alfredo-style coating and lively jerk seasoning make such a delicious combination, with red pepper and green onions adding color and freshness. This is the kind of corn I’d happily get a little messy eating—and give the best spot on my dinner plate.
Mary’s Introduction
Why These Flavors Work
Sweet corn balances the chile heat and warm spices in Jamaican jerk seasoning. Butter, heavy cream and Parmesan soften the spice with rich dairy flavor, while garlic, shallot and red bell pepper add savory depth and freshness.
THE RECIPE
Jamaican Jerk Alfredo Corn
Prep 20 minCook 20 minTotal 40 min
Equipment Needed
- 5 Quart stockpot for pasta Shop this item
- Saute pan Shop this item
Ingredients
Jamaican Jerk Alfredo Corn
Instructions
Chef Notes
- Use a jerk seasoning whose salt level you know, then adjust the final kosher salt only after the Parmesan has melted into the sauce.
- Keep the cream at a gentle simmer rather than a hard boil so the Alfredo sauce stays smooth.
Nutrition estimated per serving
430 Calories10.3 g Protein23 g Carbs35.8 g Fat20.2 g Sat. Fat2.4 g Fiber5.5 g Sugar348 mg Sodium
View Full Nutrition Label
Nutrition Per Serving
Calories430
Protein10.3 g
Carbs23 g
Fat35.8 g
Sat. Fat20.2 g
Fiber2.4 g
Sugar5.5 g
Sodium348 mg
Nutrition information is an estimate based on available ingredient data and can vary by brand, preparation and substitutions. It is provided for convenience and is not medical advice.
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How to Make Jamaican Jerk Alfredo Corn
Cook the Corn
Boil the corn for about 5 minutes, or until tender, then drain and set aside.
Sauté the Aromatics
Cook the butter, garlic, shallot and red bell pepper in a sauté pan over medium heat for 3 minutes.
Add the Jerk Spice and Cream
Whisk in the Jamaican jerk spice and heavy cream, then simmer for 2 minutes.
Finish the Alfredo Sauce
Add the Parmesan and mix until the cheese is melted and the sauce is smooth, then season to taste.
Coat the Corn
Add the cooked corn and spoon the sauce over every piece, then simmer for 2 minutes.
Garnish and Serve
Finish with green onions and shredded Parmesan cheese and serve warm.
Recipe Guidance
Storage
Refrigerate the corn and Alfredo-style sauce in a shallow airtight container within 2 hours. Use within 3 to 4 days.
Reheating
Warm slowly in a saucepan over low heat, stirring frequently, until the leftovers reach 165°F. Add a splash of milk or cream if needed and avoid boiling, which can cause the sauce to separate.
Make Ahead
Prepare and measure the ingredients ahead, but make the creamy sauce close to serving. If made in advance, cool it promptly and reheat it gently with the corn.
Serving Suggestions
Serve as a rich side dish with grilled chicken, pork, or seafood. Add any fresh garnish only after reheating.
