Description

This Classic Corn Casserole with Jalapeños is a creamy, cheesy comfort dish that adds a spicy kick to a beloved side. Made with thawed frozen corn, diced jalapeños, red bell pepper, cream cheese, sharp cheddar, and milk, it’s easy to prepare and perfect for weeknight dinners or gatherings. The casserole bakes until golden and bubbling, providing a rich, indulgent flavor that complements grilled meats and classic comfort foods.

Ingredients

Scale

Vegetables and Spices

32 oz frozen corn (thawed and drained)
1/2 cup jalapeños (seeded and diced for less heat, or with seeds for spicier)
1/2 cup red bell pepper (diced into 1/4-inch pieces for even cooking)
1 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder (freshly ground preferred)

Dairy and Cheese

8 oz cream cheese (softened to room temperature)
2 cups sharp cheddar cheese (freshly shredded, divided into 1 cup each)
1/3 cup milk (whole milk gives best creamy texture)
4 tbsp unsalted butter (preferably Kerrygold for richness)

Instructions

Prepare Ingredients and Preheat Oven: Preheat your oven to 375°F. Thoroughly thaw and drain the frozen corn to remove excess moisture that could make the casserole watery. Dice the jalapeños according to your preferred heat level and dice the red bell pepper into uniform 1/4-inch pieces for even cooking. Shred the sharp cheddar cheese freshly, avoiding pre-shredded cheese for better melting. Set all prepped ingredients aside and ready a 9×13-inch baking dish.
Create the Creamy Cheese Base: In a large saucepan over medium heat, melt the butter and softened cream cheese together, stirring frequently until smooth and fully combined. Add the milk, salt, black pepper, and garlic powder, whisking thoroughly until you achieve a smooth, lump-free sauce. This process should take about 3-4 minutes. Ensure the cream cheese is fully softened to avoid lumps.
Combine Vegetables, Corn, and Cheese: In a large mixing bowl, combine the drained corn, diced jalapeños, diced red bell pepper, and 1 cup of shredded sharp cheddar cheese. Pour the warm cream cheese mixture from the saucepan into the bowl and stir all the ingredients together until evenly coated. Taste and adjust seasoning if necessary.
Assemble and Top the Casserole: Transfer the combined mixture evenly into the prepared 9×13-inch baking dish. Sprinkle the remaining 1 cup of shredded sharp cheddar cheese evenly over the top to ensure consistent browning and melting.
Bake Until Golden and Bubbling: Bake in the preheated oven at 375°F for 25-30 minutes, or until the casserole is bubbling at the edges and the cheese on top is melted and lightly golden. Check at 25 minutes and add a few more minutes if more color is desired. Remove from the oven and let the casserole rest for 3-5 minutes before serving to allow it to set and make portioning easier.

Notes

Ensure frozen corn is thoroughly thawed and drained to avoid a watery casserole.
Soften cream cheese completely at room temperature or microwave briefly to prevent lumps.
Adjust jalapeño seeds and membranes to control the heat level as desired.
Let the casserole rest after baking for cleaner serving and to avoid burning your mouth.
Freshly shredded cheese melts better than pre-shredded varieties due to absence of anti-caking agents.
Leftover casserole stores well in the fridge for up to 4 days or can be frozen before or after baking for up to 3 months.
Reheat covered at 350°F for 20 minutes or microwave individual portions for 1-2 minutes.

Prep Time: 13 minutes
Cook Time: 27 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: corn casserole, jalapeño corn casserole, cheesy corn casserole, spicy corn side dish, comfort food side, easy casserole recipe