This cheesy jalapeño corn casserole is the ultimate comfort-food side dish with just the right kick of heat. Sweet corn kernels are baked in a creamy, buttery cheese sauce made with cream cheese, Cheddar, and a splash of rich cream. Fresh jalapeños add a gentle spicy bite that balances perfectly with the sweetness of the corn and the richness of the cheese.
Perfect for potlucks, holiday dinners, or backyard barbecues, this easy casserole comes together quickly and bakes into a bubbling, golden dish everyone will want seconds of. The creamy base keeps the corn tender while the melted Cheddar on top forms an irresistible cheesy crust.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 12–15
Ingredients
- 1 (32-ounce) bag frozen corn kernels
- 2 jalapeño peppers, seeded and finely chopped
- 1/4 cup salted butter
- 1 (8-ounce) block cream cheese, cut into cubes
- 2 cups shredded Cheddar cheese, divided
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
Directions
- Preheat the oven to 400°F (200°C).
- In a medium saucepan over medium heat, melt the butter. Add the cream cheese, 1 cup of the shredded Cheddar cheese, and the heavy cream. Stir continuously until the mixture is fully melted and smooth.
- Stir in the frozen corn and chopped jalapeños, mixing well to coat everything in the creamy cheese sauce. Season with salt and freshly ground black pepper to taste.
- Remove the saucepan from heat and transfer the mixture into a 9×13-inch baking dish. Spread evenly and sprinkle the remaining Cheddar cheese across the top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for about 5 minutes more, or until the cheese on top is melted, bubbly, and lightly golden.
- Serve hot and enjoy.