Print

Easy Cheesy Jalapeño Corn Casserole: Best 30-Minute Side

easy cheesy jalapeño corn casserole - featured image
Print Recipe

This quick and easy corn casserole combines sweet corn, sharp cheddar, and spicy jalapeños for a creamy, crowd-pleasing side dish that goes from fridge to table in just 30 minutes. Perfect for weeknights, potlucks, or any meal that needs a comforting boost.

Ingredients

Scale
  • 4 cups frozen sweet corn (about 20 oz), thawed and drained
  • 2 cups sharp cheddar cheese, shredded (8 oz), plus 1/4 cup for topping (optional)
  • 4 oz cream cheese, softened
  • 4 tablespoons unsalted butter, melted (plus 2 tablespoons for topping, optional)
  • 2–3 medium jalapeños, seeded and diced
  • 1/2 cup sour cream
  • 2 large eggs, room temperature
  • 2 tablespoons all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs (optional, for topping)
  • 2 tablespoons unsalted butter, melted (for topping, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with butter or non-stick spray.
  2. Thaw and drain the corn: Place frozen corn in a colander and run cool water over it for about a minute. Shake off excess water and let drain.
  3. Dice the jalapeños: Cut off stems, slice peppers in half lengthwise, remove seeds and membranes, then dice into small pieces (about 1/4-inch).
  4. Shred the cheddar cheese using the large holes of a box grater. Measure 2 cups for the casserole and reserve 1/4 cup for topping if using.
  5. In a large mixing bowl, whisk together softened cream cheese, sour cream, and melted butter until smooth. Add eggs and whisk until fully combined.
  6. Sprinkle flour, sugar, salt, and pepper over the wet mixture. Whisk until incorporated and no streaks of flour remain.
  7. Fold in the corn, diced jalapeños, and 2 cups shredded cheddar using a spatula until evenly distributed. Do not overmix.
  8. Pour the mixture into the prepared baking dish and spread evenly.
  9. If using topping: In a small bowl, toss panko breadcrumbs with 2 tablespoons melted butter until evenly coated. Sprinkle over the casserole.
  10. Bake for 25 minutes. After 20 minutes, check: edges should be bubbly and center set but slightly jiggly. If adding extra 1/4 cup cheese, sprinkle on top and bake for another 5 minutes until melted and golden.
  11. Let rest for 5 minutes before serving. The casserole will set as it cools.

Notes

For best results, use room temperature cream cheese and eggs to avoid a lumpy batter. Drain frozen corn thoroughly to prevent a watery casserole. Jalapeño heat varies; taste a small piece before dicing and adjust quantity accordingly. Let the casserole rest for 5 minutes after baking to set properly. To make ahead, assemble and refrigerate up to 1 day before baking; add 10 minutes to bake time. Leftovers keep in the refrigerator for up to 4 days.

Nutrition

Keywords: corn casserole, cheesy corn casserole, jalapeño corn casserole, easy side dish, weeknight side, 30-minute recipe, comfort food, potluck side

Find it online: https://perkypan.com/easy-cheesy-jalape-n-o-corn-casserole-best-30-minute-side/