Jalapeno Cream Cheese Corn Casserole

5 from 6 votes

Enjoy a delicious side dish for any occasion with this Jalapeno Cream Cheese Corn Casserole. It's easy to make and packed with flavor!

Prep Time10

Cook Time30

Resting Time5

Total Time40

Course: Side Dish

Cuisine: American

Keyword: jalapeno cream cheese corn casserole

Servings: servings

Calories: 190kcal

Author: Mindy Boyd

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

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.
I calculated the time to melt the butter and cream cheese in the preparation time and only the time it takes to bake the casserole in the cooking time.

Nutrition facts are approximate.

See crock pot option, tips, notes, and suggestions in the post above.