This cheesy jalapeno corn casserole is great to feed a crowd, take to a potluck or family gathering or to make once and eat twice (or maybe even three times). The sweet corn and slightly spicy jalapeno peppers go perfectly in the creamy cheese sauce.
The fresh jalapenos in this cheesy corn casserole give it great flavor, they don’t make it hot. It’s true that not all jalapeno peppers have the same level of heat but if you remove the ribs and seeds then this dish isn’t hot. Also, look for jalapenos that are smooth, if they have white lines that resemble stretch marks then they will be hotter.
If you like spicy food and want this creamy corn casserole to have a bit of a kick you will need to leave some of the ribs and seeds in the jalapeno. Or, look for peppers that have the lines so they will be hotter. There is a great article over at allrecipes that explains how to tell the difference between hot and mild jalapeno peppers.
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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
- Preheat the oven to 350° and spray a casserole dish with non-stick cooking spray.
- Chop the jalapeno into small pieces removing the ribs and seeds and cut the cream cheese into large chunks.
- Combine the corn kernels and diced jalapenos in a large mixing bowl.
- 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.
- 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
Jalapeno Cream Cheese Corn Casserole
Ingredients
- 1 pkg frozen corn 32 ounces, about 5 cups
- 1/2 cup diced jalapeno
- 1 pkg cream cheese 8 ounces
- 4 tbsp butter
- 1/4 cup milk
- 1 tsp salt
- 1/4 tsp black pepper
- 2 cups cheddar cheese divided
- cooking spray
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Instructions
- Preheat oven to 350° and spray a casserole dish with non-stick cooking spray.cooking spray
- Chop jalapeno into small pieces removing the ribs and seeds and cut cream cheese into large chunks.
- Combine corn kernels and diced jalapenos in a large bowl.1 pkg frozen corn, 1/2 cup diced jalapeno
- Place cream cheese chunks, butter, milk, salt and pepper in a medium saucepan and cook over medium heat stirring often until cream cheese and butter are melted, about 7-8 minutes.1 pkg cream cheese, 4 tbsp butter, 1/4 cup milk, 1 tsp salt, 1/4 tsp black pepper
- Add cream cheese mixture and 1 cup shredded cheese to the corn mixture and stir to combine. Pour into prepared baking dish, top with remaining shredded cheese and bake for 30-35 minutes or until hot and bubbly. Let stand about 5 minutes before serving.2 cups cheddar cheese
Notes
Bookmark this page to find it quickly when you are ready to make this recipe!
Nutrition Facts
Dishes to serve with Jalapeno Cream Cheese Corn Casserole
Use a store bought rotisserie chicken or leftover chicken to make this super easy dinner the whole family is sure to love.
Tender and juicy ribs take just about 20 minutes in the air fryer. Plus you only need 3 ingredients!
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