Easy Jalapeno Cream Cheese Corn Casserole Recipe

Ingredients

See recipe card for exact amounts.

Ingredients Notes

corn – we use frozen corn for this creamy jalapeno corn casserole recipe. You can use canned corn if you prefer. 

shredded cheese – we use pre-shredded cheddar cheese to make this dish as easy as possible. 

cream cheese – we use it right out of the fridge, I don’t have time to take it out ahead of time so it is room temperature. 

jalapeño peppers – we use fresh jalapeños. I believe canned peppers will be hotter than fresh. 

butter – unsalted real butter, or margarine can be used.

milk – we use whole milk, low-fat milk will work just fine. 

salt – regular salt, kosher salt or sea salt are all fine. 

black pepper – this adds great flavor to our dish. 

cooking spray – we like the canola oil spray but any type will work. 

How to make it

1. Preheat the oven to 350° and spray a casserole dish with non-stick cooking spray.
2. Chop the jalapeno into small pieces removing the ribs and seeds and cut the cream cheese into large chunks. 
3. Combine the corn kernels and diced jalapenos in a large mixing bowl.
4.  Combine cream cheese chunks, butter, milk, salt and pepper in a medium saucepan. Cook over medium heat stirring often until the cream cheese and butter are melted. 
5. Add the cream cheese mixture into the bowl with the corn mixture, add half of the shredded cheese and mix until well combined. Pour into the prepared baking dish, top with the remaining shredded cheese and bake for 30-35 minutes or until it is hot and bubbly. Let stand about 5 minutes before serving. 

Tips

• The size of the casserole dish will make a difference on the baking time. We use our Pyrex dish and it is large so our casserole is shallow. If your dish is smaller then the casserole might be thicker in the pan and you may need to leave it in the oven longer. 
• Make sure to stir often when melting the cream cheese, butter, and milk together. Most of the cream cheese will melt but you will see small pieces and that is okay. It will finish melting in the oven. 

Substitutions & Additions

• Swap the peppers for bell peppers if you don’t like jalapenos.
• Red bell pepper or green bell pepper would be the perfect addition to this casserole, about 1/2 cup total. 
• Add a can of chopped green chiles for additional heat. 
• Swap the full fat dairy for low fat or no fat versions to make this more figure friendly. 
• This recipe can easily be cut in half, just use a square baking dish. 

To make this creamy jalapeno corn recipe in the slow cooker

This is the perfect side dish to make to put on your holiday table because you can make it in the slow cooker to free up space in the oven.

Plus you can double or triple it to feed a lot of people if you have the large oval crock pot. Put all of the ingredients into the crock pot and cook on low for about 4 hours. Stir to combine before serving. 

Serving suggestions

Corn is a family favorite and this casserole is one of our favorite ways to eat it. Part of what makes this such a great side dish is that it goes well with many different dishes. 

Below are some of our favorite types of dishes to serve it with:

• barbecued meat
• Mexican food
• meatloaf
• fried chicken
• pork tenderloin
• holiday dinner

Storage & Reheating

Store leftover corn casserole in an airtight container for about 3 days. 

We sometimes reheat single servings in the microwave. 

We have warmed it in the same dish we made it in originally. It does get really baked onto the empty part of the pan but if using a glass or ceramic casserole dish we can scrub it off using a scrubby pad. It takes a little elbow grease but it does come off. 

More easy side dish recipes

• Creamed Peas
• Copycat Longhorn Brussels Sprouts
• Roasted Zucchini & Summer Squash
• Old Fashioned Creamed Corn