Ingredients

1/4 tsp garlic powder (freshly ground preferred)

1/2 cup jalapeños (seeded and diced for less heat, or with seeds for spicier)

1/3 cup milk (whole milk gives best creamy texture)

8 oz cream cheese (softened to room temperature)

32 oz frozen corn (thawed and drained)

2 cups sharp cheddar cheese (freshly shredded, not pre-shredded)

1/2 cup red bell pepper (diced into 1/4-inch pieces for even cooking)

1 tsp salt

1/4 tsp black pepper

4 tbsp unsalted butter (I use Kerrygold for richness)

Instructions

Step 1: Preheat your oven to 375°F. Thaw and drain the frozen corn thoroughly to remove excess moisture. Dice the jalapeños to your preferred heat level, dice the red bell pepper into 1/4-inch pieces, and shred the cheddar cheese fresh if you haven’t already. Set all prepared ingredients aside and have a 9×13-inch baking dish ready.

Step 2: In a large saucepan over medium heat, melt the butter and softened cream cheese together, stirring frequently until smooth. Add the milk, salt, black pepper, and garlic powder. Whisk until you achieve a smooth, lump-free sauce, about 3–4 minutes. Ensure the cream cheese is softened beforehand to avoid lumps.

Step 3: In a large mixing bowl, combine the drained corn, diced jalapeños, diced red bell pepper, and 1 cup of shredded cheddar cheese. Pour the warm cream cheese mixture into the bowl and stir until all ingredients are evenly coated. Taste and adjust seasoning if needed.

Step 4: Pour the combined corn mixture into the prepared baking dish, spreading it evenly. Top with the remaining 1 cup of shredded cheddar cheese, distributing it uniformly over the surface.

Step 5: Bake in the preheated oven for 25–30 minutes, until the casserole is bubbling around the edges and the top cheese is melted and lightly golden. Allow the casserole to rest for 3–5 minutes before serving to let it set.

Tips & Variations

Use fresh corn instead of frozen by cutting kernels from 8–10 ears (about 6 cups) if you prefer.

For less heat, substitute pickled jalapeños or poblano peppers; omit jalapeños entirely for a mild version.

Sour cream can replace cream cheese for a slightly looser texture.

Try Monterey Jack, pepper jack, or a Mexican cheese blend instead of sharp cheddar for different flavors.

Use heavy cream for a richer sauce, or half-and-half as a middle option; chicken broth can be used if avoiding dairy.

Drain frozen corn well and soften cream cheese before mixing to avoid a watery or lumpy casserole.

Remove jalapeño seeds and membranes to control spice level.

Let the casserole rest after baking to firm up and prevent serving burns.

Storage

Store leftover corn casserole in an airtight container or cover tightly with foil and refrigerate for up to 4 days. It tastes great the next day after flavors meld. You can freeze the casserole before or after baking: freeze unbaked (without final cheese topping) for up to 3 months, or freeze baked after cooling completely. To reheat, bake covered at 350°F for about 20 minutes or microwave individual portions for 1–2 minutes. Thaw frozen casserole overnight in the fridge before reheating or add extra oven time.

FAQs

Can I use canned corn instead of frozen?

Yes, canned corn works in a pinch, but be sure to drain it well to avoid excess moisture that can make the casserole watery.

How can I adjust the spice level?

To reduce heat, remove the jalapeño seeds and membranes before dicing or use milder peppers like poblano. For more spice, include the seeds or add pepper jack cheese.