Quick Cheesy Jalapeño Corn Casserole
A creamy, buttery corn casserole with a gentle kick of heat from fresh jalapeño, topped with melted cheddar and Monterey Jack cheese. Ready in about 35 minutes, this easy weeknight side dish is a crowd-pleaser that pairs perfectly with any main course.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 4 tablespoons unsalted butter, melted
- 2 (15-ounce) cans whole kernel corn, drained
- 1 cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 large jalapeño, seeds and membranes removed, finely diced
- 2 large eggs, lightly beaten
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: extra shredded cheese and jalapeño slices for topping
Instructions
- Preheat oven to 350°F (175°C). Place butter in an 8×8 or 9×9 baking dish and put it in the oven to melt. Once melted, swirl to coat the bottom.
- Drain the canned corn well in a colander, pressing out excess liquid.
- In a large mixing bowl, whisk together sour cream, mayonnaise, and beaten eggs until smooth.
- Add drained corn, 1 cup cheddar, 1 cup Monterey Jack, diced jalapeño, sugar, salt, and pepper. Stir until evenly combined.
- Pour mixture into the prepared baking dish and spread into an even layer.
- Sprinkle remaining ½ cup cheddar cheese on top. Add optional jalapeño slices if desired.
- Bake for 25 to 30 minutes, until edges are golden and bubbly and center is set (not jiggly). For a darker top, broil for 1–2 minutes, watching closely.
- Let rest for 5 to 10 minutes before serving.
Notes
For a spicier version, keep some jalapeño seeds. For a milder version, use half a jalapeño or substitute with canned diced green chiles. To make ahead, assemble and refrigerate up to 24 hours; add 10 minutes to baking time. Leftovers keep in the fridge for up to 4 days and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving (about 1/8
- Calories: 320
- Sugar: 6
- Sodium: 480
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 22
- Fiber: 2
- Protein: 10
Keywords: corn casserole, cheesy corn, jalapeño corn, easy side dish, weeknight dinner, potluck recipe
Find it online: https://fizzlefork.com/quick-cheesy-jalape-n-o-corn-casserole/