Creamy Jalapeno Corn Casserole Recipe
This creamy, colorful jalapeno corn casserole recipe is made with cheddar and cream cheese for an easy, flavorful side dish with a little spicy kick. The perfect addition to a backyard BBQ, potluck, Taco Tuesday, or Cinco de Mayo meal!
Ingredients
- 2 16 oz. packages frozen corn 32 oz. or about 6 cups
- 1 8 oz. block cream cheese, softened and cubed
- 4 tbsp. unsalted butter cut up (half a stick)
- 1/2 cup chopped fresh jalapenos
- 1/3 cup milk
- 2 cups shredded sharp cheddar cheese divided
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/2 cup chopped red bell pepper, optional
Instructions
- Preheat the oven to 375 degrees F.
Make the sauce.
- Add the cubed cream cheese, butter, milk, salt, pepper, and garlic powder to a saucepan and melt over medium heat, stirring often. Don’t try to get all the cream cheese lumps out – just melt until it makes a sauce that’s easily stirred into the corn mixture.
Assemble the casserole.
- Add frozen corn, chopped jalapenos, chopped red bell pepper*, and half of the shredded cheddar cheese (1 cup) to a large bowl.
- Pour the cream cheese mixture into the bowl and stir to combine.
- Transfer to a 9×13 casserole dish and sprinkle the remaining cheddar cheese over the top.
- Place in the preheated oven and bake for 25-30 minutes.** Check the inside to make sure it's warmed through.
Notes
*The red bell pepper is optional. It adds more color but if you don't like the flavor of bell pepper, leave it out.
**Baking times will vary according to whether the corn is frozen or thawed and what size the casserole dish is. See the post for tips and options.
Tried this recipe?Let us know how it was!