With only 10 minutes of prep, this creamy Jalapeno Corn Casserole is the best side dish for holiday meals or potlucks. Bonus! It doubles as a Jalapeno Corn Dip, too!
Preheat your oven to 375°F (190°C) and then grease an 8X8 baking dish with nonstick oil spray or brush with melted butter.
In a medium saucepan over medium heat, combine the softened cream cheese (4 oz), sour cream (1 cup), heavy cream (¼ cup), salt (½ tsp), pepper (¼ tsp), onion powder (1 tsp), paprika (¼ tsp) and garlic powder (1 tsp). Stir the ingredients until they are smooth and well combined. Remove the saucepan from the heat and set it aside.
Combine the sweet corn (4 cups), diced jalapeno peppers (¼ -½ cup), and 1 cup of shredded cheddar cheese in a large bowl.
Pour the melted cream cheese mixture over the corn mixture that's in the bowl and stir the ingredients until they are well combined.
Transfer your mixture to the prepared casserole dish, spreading it out evenly with a wooden spoon or spatula.
Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole and place the casserole dish in the preheated oven. Bake it for 25-30 minutes, or until the cheese is melted and bubbly, and the cheesy corn casserole is heated through.
Once cooked, carefully remove your creamy corn casserole from the oven and let it cool for 5 minutes before serving.
Notes
Storage Tips
Refrigerate - Cool completely, then transfer it to an airtight container. Place it in the fridge for up to four days.
Freezing - I do not recommend freezing this recipe due to the sour cream. If you do as you thaw, it will impact the texture, and while it won't hurt you, it might not look so nice.
Reheating - Reheat the jalapeno casserole in the microwave for 30 to 60 seconds, stirring halfway through. Or add it to a casserole dish and bake in a 350° F (175° C) oven until the ingredients are heated through.
Can I make Jalapeno Corn Casserole in a slow cooker?
Sure! Add the corn, then 1 cup of the cheese, jalapenos, onion powder, garlic powder, paprika, salt and pepper. Stir.
Pour heavy cream and cut the cream cheese into cubes to place on top. Do not add sour cream.
Cover and cook on HIGH for 2 hours or LOW for 3-4 hours, stirring halfway.
When done, stir in the sour cream until a creamy sauce forms. Stir in or top with additional shredded cheddar, cover until melted, and top with sliced jalapenos.
Make ahead corn casserole with jalapenos
Prepare the jalapeno corn dip according to the recipe; do not bake. Cover and refrigerate it in an airtight container or baking dish for up to 2 days. Let it sit at room temperature while you preheat your oven, then bake as directed until bubbly.
Can I serve jalapeno corn dip cold?
Yes! Instead of heating the mixture on the stove, mix using a hand mixer until creamy and smooth. Then combine with the corn jalapeno mixture and serve with tortilla chips, corn chips, carrot chips, or your favorite dippers. This is similar to my Cowboy Crack Dip!