---
title: ":corn: Jalapeño Corn Brûlée"
source: https://cupofjo.com/2026/11/11/the-25-dinner-thanksgiving-edition/
servings: 8
prep time: 10 minutes
cook time: 45 minutes
total time: 55 minutes
tags:
  - side
  - vegetable
  - corn
  - cup-of-jo
  - casey-elsass
  - vegetarian
  - thanksgiving
---

Preheat the #oven{} to 375°F (190°C).

In a #12-inch cast-iron skillet{}, melt @unsalted butter{4%Tbsp} over medium heat.

Add seeded and diced @jalapeño{1} and thinly sliced @scallions{4} and stir occasionally until they are bright green, about ~{2%minutes}.

Add @frozen sweet corn (thawed and drained){2%lbs}, a good pinch of @kosher salt{}, and @freshly ground black pepper{}. Cook and stir as the kernels release water and the liquid evaporates, 5 to ~{10%minutes}.

Sprinkle @all-purpose flour{0.25%cup} evenly over the corn and let cook for ~{1%minute} while stirring to eliminate the raw flour taste.

Slowly pour in @half-and-half{2%cups} a little at a time, stirring to fully combine before adding more. Add another hefty pinch of kosher salt and plenty of freshly ground black pepper. While stirring constantly, let the mixture come up to a bubble until it is thick, about ~{5%minutes} (it should pass the spoon test, holding a clean line across the back of a #wooden spoon{}).

Spread the corn pudding into an even layer with the spoon. Transfer to the oven and bake until bubbling around the edges and lightly golden on top, 20 to ~{25%minutes}.

Remove the skillet from the oven and let it rest for ~{10%minutes}. Switch the #broiler{} to high and move the rack to about 6 inches below the heating element.

Sprinkle @granulated sugar{0.5%cup} in a thin, even layer over the surface. Broil, watching constantly and rotating the skillet often, until the sugar melts and caramelizes into a golden, crackly crust, 1 to ~{3%minutes}. Serve directly from the skillet.