This jalapeno corn casserole is anything but boring. Sweet corn, chopped jalapenos, butter, cream cheese, heavy cream, and shredded cheese come together in a rich, creamy, lightly spicy side dish that fits just as well on a holiday table as it does next to a simple weeknight dinner.
If you love corn casseroles, this creamy jalapeno corn casserole is a flavorful twist on a classic comfort food side dish. The corn stays sweet and juicy, while the jalapeno peppers add just enough heat to make every bite interesting.
The best part is that the spice is balanced by the cream cheese, butter, heavy cream, and melted Monterey cheese. The result is a smooth, cheesy casserole with a gentle kick rather than overwhelming heat. It is simple, satisfying, and easy to serve with a wide variety of main dishes.
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Why You’ll Love This Recipe
It is easy to prepare. This jalapeno corn casserole comes together with very little hands-on work. Once the ingredients are mixed and added to the baking dish, the oven does the rest.
It has the perfect creamy texture. The combination of softened butter, cream cheese, and heavy cream coats the corn beautifully. As it bakes, the casserole becomes warm, rich, and comforting, with a cheesy topping that melts over the entire dish.
The flavor is bold but balanced. Jalapenos add a spicy bite, but the cream cheese and shredded Monterey cheese help mellow the heat. That makes this casserole flavorful without being too intense.
It works for almost any occasion. Serve it for holidays, potlucks, family dinners, or casual meals. It is hearty enough to stand out on the table, but simple enough to make whenever you want a warm and cheesy corn side dish.
Ingredients You’ll Need
- Frozen corn kernels- the base of the casserole and the main source of sweet corn flavor.
- Jalapeno peppers- seeded and chopped to add a mild spicy kick throughout the dish.
- Butter- softened before mixing so it blends smoothly with the other creamy ingredients.
- Cream cheese- adds richness and helps balance the heat from the jalapenos.
- Shredded Monterey cheese- melts over the top for a cheesy finish. Another shredded cheese can be used if preferred.
- Heavy cream- gives the casserole its smooth, creamy consistency.
- Ground black pepper- optional, but useful for adding extra seasoning.
- Fresh green onion- used as a garnish before serving.
How To Make Jalapeno Corn Casserole
Step 1: Prepare the oven and ingredients. Preheat the oven to 400°F (200ºC). Grease a round 9-inch casserole dish, or a baking dish of a similar size, with nonstick cooking spray. Add the frozen corn, chopped jalapeno peppers, softened butter, cream cheese, and heavy cream to a large mixing bowl. Stir everything together until the corn is coated in the creamy mixture.
Step 2: Assemble the casserole. Pour the corn mixture into the prepared casserole dish and spread it into an even layer. Sprinkle with ground black pepper if using, then cover the top evenly with shredded Monterey cheese.
Step 3: Bake and serve. Bake the jalapeno corn casserole for about 45 minutes, or until the filling is hot and the cheese on top is melted and bubbly. Garnish with fresh green onions and serve immediately while warm.
Tips To Make The Best Recipe
- Use frozen corn kernels for the best texture and convenience. They work well in this creamy baked casserole.
- Adjust the spice level by using more or fewer jalapenos. Removing the seeds helps keep the heat more balanced.
- Let the butter and cream cheese soften on the counter for 10 to 20 minutes before mixing. This makes it easier to combine them with the corn and cream.
- Spread the casserole mixture evenly in the baking dish so it heats through properly and the cheese melts across the top.
Serving Suggestions
This creamy jalapeno corn casserole can be served on its own as a comforting side dish, but it also pairs well with hearty mains and other baked recipes. Try it with dishes such as:
- Jiffy jalapeno cornbread
- Meatloaf with stuffing
- Fried chicken
- Taco cornbread casserole
- Cream cheese chicken enchiladas
How To Store Corn Casserole with Jalapenos
In the fridge: Transfer leftovers to an airtight container and store them in the refrigerator for up to 4 days.
In the freezer: For longer storage, place the cooled leftovers in a freezer-safe container and freeze for up to 4 months.
Reheating: Reheat the casserole in the oven at 350°F for about 10 minutes, or until warmed through. For a quicker option, microwave individual portions in 30-second increments until hot.
More Casserole Recipes
- Macaroni corn casserole
- Mixed vegetable casserole
- Artichoke casserole
- Chicken noodle casserole
- Chicken cornbread casserole
- Southern sweet potato casserole
Creamy Jalapeno Corn Casserole
This creamy jalapeno corn casserole is made with sweet corn, seeded jalapenos, cream cheese, butter, heavy cream, and shredded Monterey cheese. It is a warm, cheesy, lightly spicy side dish for holidays, weeknight dinners, and gatherings.
15 minutes
45 minutes
1 hour
Ingredients
- 6 cups frozen corn kernels
- Jalapeno peppers, seeded and chopped
- ¼ cup butter, softened
- ½ cup cream cheese
- 1 cup Monterey cheese, shredded
- ½ cup heavy cream
- Ground black pepper, optional
- Fresh green onion for garnish
Instructions
- Preheat the oven to 400°F (200ºC) and grease a casserole dish with nonstick cooking spray.
- Add the corn, jalapeno peppers, softened butter, cream cheese, and heavy cream to a large bowl. Mix until well combined.
- Pour the corn mixture into the prepared casserole dish, season with black pepper if desired, and cover evenly with shredded cheese.
- Bake for about 45 minutes, or until hot and bubbly. Garnish with green onions and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months. Reheat in the oven at 350°F or microwave in 30-second increments until warm.
Nutrition Information:
Serving Size:
1 cup
Amount Per Serving:
Calories: 322Total Fat: 20.7gSaturated Fat: 12.3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 59mgSodium: 207mgCarbohydrates: 33gFiber: 4gSugar: 5.2gProtein: 10g