Classic Corn Casserole with Jalapeños

If you ask me, corn casserole is one of those dishes that brings everyone to the table.

This jalapeño-spiked version takes the classic comfort food and gives it a little kick. Creamy cheese and sweet corn mix with diced peppers for a side dish that’s both familiar and interesting.

The frozen corn makes it easy to throw together any night of the week. Sharp cheddar and cream cheese melt into a rich, gooey base that coats every kernel.

It’s the kind of casserole that disappears fast at potlucks and family dinners, especially when you want something with a bit more personality than the usual sides.

What Kind of Corn Should I Use?

This recipe calls for frozen corn, which is actually a great choice because it’s picked and frozen at peak freshness. You can use any brand of frozen corn you find at the grocery store, whether it’s whole kernel or sweet corn varieties. If you want to use fresh corn instead, you’ll need about 6 cups of kernels cut from the cob, which is roughly 8-10 ears of corn. Canned corn can work in a pinch, but make sure to drain it really well since the extra moisture can make your casserole a bit watery. Just let your frozen corn thaw slightly before mixing it in, or toss it in frozen if you’re short on time – it’ll thaw as everything bakes together.

Options for Substitutions

This corn casserole is pretty forgiving when it comes to swaps:

• Frozen corn: Fresh corn works great too – you’ll need about 6 cups cut from the cob. Canned corn is another option, just drain it well before using.
• Fresh jalapeños: If you want less heat, use pickled jalapeños instead (they’re milder), or swap in poblano peppers for a gentler kick. Not a fan of spice at all? Just leave them out completely.
• Cream cheese: Sour cream can work in place of cream cheese if that’s what you have. Use the same amount, but the texture will be slightly looser.
• Sharp cheddar cheese: Monterey Jack, pepper jack, or a Mexican cheese blend all work well here. Pepper jack will add extra spice if you’re into that.
• Milk: Heavy cream makes it richer, or use half-and-half for something in between. Even chicken broth works if you’re out of dairy options.
• Red bell pepper: Since this is optional anyway, feel free to skip it or use green bell pepper instead for a similar crunch and color.

Watch Out for These Mistakes While Baking

The biggest mistake people make with corn casserole is not draining frozen corn properly, which adds excess water and creates a watery, runny dish instead of a creamy one – spread the thawed corn on paper towels and pat it dry before mixing.

Another common error is adding cold cream cheese directly to the mixture, which leads to lumps that won’t blend smoothly, so make sure it’s fully softened at room temperature or microwave it for 15-20 seconds to make mixing easier.

When it comes to the jalapeños, removing the seeds and membranes controls the heat level, so taste a small piece first to gauge the spice and adjust accordingly.

Finally, resist the urge to skip the resting time after baking – letting the casserole sit for 5-10 minutes allows it to firm up and makes serving much cleaner, plus it prevents anyone from burning their mouth on molten cheese.

What to Serve With Corn Casserole?

This cheesy corn casserole is the perfect side dish for any backyard barbecue or weeknight dinner. It pairs beautifully with grilled meats like barbecue chicken, pork chops, or steak since the creamy, slightly spicy flavors complement smoky grilled proteins really well. I also love serving it alongside other classic comfort foods like pulled pork sandwiches, baked ham, or even simple grilled burgers. If you’re doing a full spread, round out the meal with coleslaw or a crisp green salad to balance out all that cheesy goodness.

Storage Instructions

Store: Leftover corn casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer it to an airtight container once it’s cooled down. It actually tastes great the next day when all those cheesy, jalapeño flavors have had time to meld together.

Freeze: You can freeze this casserole either before or after baking. If freezing unbaked, assemble everything except the final cheese topping, wrap it well, and freeze for up to 3 months. For already baked casserole, let it cool completely, then wrap tightly and freeze in portions or as a whole dish.

Reheat: To warm up leftovers, cover with foil and bake at 350°F for about 20 minutes until heated through. You can also microwave individual portions for 1-2 minutes. If reheating from frozen, thaw in the fridge overnight first, or add an extra 15-20 minutes to the oven time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2850-3150
• Protein: 75-90 g
• Fat: 200-220 g
• Carbohydrates: 180-200 g

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)

Step 1: Prepare Ingredients and Preheat Oven

• 32 oz frozen corn
• 1/2 cup jalapeños
• 1/2 cup red bell pepper
• 2 cups sharp cheddar cheese

Preheat your oven to 375°F.

While it heats, prepare your mise en place: thaw and drain the frozen corn thoroughly (this removes excess moisture that can make the casserole watery), dice the jalapeños to your preferred heat level, dice the red bell pepper into uniform 1/4-inch pieces for even cooking, and shred the cheddar cheese fresh if you haven’t already.

I always use freshly shredded cheese rather than pre-shredded because it melts much more smoothly without the anti-caking agents.

Set all prepped ingredients aside and have a 9×13-inch baking dish ready.

Step 2: Create the Creamy Cheese Base

• 4 tbsp unsalted butter
• 8 oz cream cheese
• 1/3 cup milk
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

In a large saucepan over medium heat, melt the butter and softened cream cheese together, stirring frequently to combine smoothly.

Once they’re integrated, add the milk, salt, pepper, and garlic powder, whisking until you have a completely smooth, lump-free sauce.

This should take about 3-4 minutes total.

The cream cheese should be fully softened before starting so it incorporates without lumps—if it’s cold from the fridge, it will seize up.

Step 3: Combine Vegetables, Corn, and Cheese

• corn, jalapeños, and bell pepper from Step 1
• 1 cup sharp cheddar cheese
• cream cheese mixture from Step 2

In a large mixing bowl, combine the drained corn, diced jalapeños, diced red bell pepper, and 1 cup of the shredded cheddar cheese.

Pour the warm cream cheese mixture from Step 2 into the bowl and stir everything together until evenly combined, making sure all the corn and vegetables are coated with the creamy sauce.

This is where all your components come together—take a moment to taste and adjust seasoning if needed, though the salt and pepper should be adequate.

Step 4: Assemble and Top the Casserole

• combined corn mixture from Step 3
• 1 cup sharp cheddar cheese

Pour the entire corn and cheese mixture from Step 3 into your prepared 9×13-inch baking dish, spreading it evenly.

Top with the remaining 1 cup of shredded cheddar cheese, distributing it evenly across the surface so you get consistent browning and melting.

Step 5: Bake Until Golden and Bubbling

Bake in your preheated 375°F oven for 25-30 minutes, until the casserole is bubbling around the edges and the top cheese is melted and lightly golden.

I like to check it around the 25-minute mark—if the cheese on top is golden and you can see the filling bubbling at the sides, it’s done.

If the top needs more color, give it another few minutes.

Remove from the oven and let rest for 3-5 minutes before serving, which allows the filling to set slightly and makes it easier to portion.

Classic Corn Casserole with Jalapeños

Delicious Classic Corn Casserole with Jalapeños recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings 4

Calories 3000 kcal

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

 

• Preheat your oven to 375°F. While it heats, prepare your mise en place: thaw and drain the frozen corn thoroughly (this removes excess moisture that can make the casserole watery), dice the jalapeños to your preferred heat level, dice the red bell pepper into uniform 1/4-inch pieces for even cooking, and shred the cheddar cheese fresh if you haven't already. I always use freshly shredded cheese rather than pre-shredded because it melts much more smoothly without the anti-caking agents. Set all prepped ingredients aside and have a 9x13-inch baking dish ready.
• In a large saucepan over medium heat, melt the butter and softened cream cheese together, stirring frequently to combine smoothly. Once they're integrated, add the milk, salt, pepper, and garlic powder, whisking until you have a completely smooth, lump-free sauce. This should take about 3-4 minutes total. The cream cheese should be fully softened before starting so it incorporates without lumps—if it's cold from the fridge, it will seize up.
• In a large mixing bowl, combine the drained corn, diced jalapeños, diced red bell pepper, and 1 cup of the shredded cheddar cheese. Pour the warm cream cheese mixture from Step 2 into the bowl and stir everything together until evenly combined, making sure all the corn and vegetables are coated with the creamy sauce. This is where all your components come together—take a moment to taste and adjust seasoning if needed, though the salt and pepper should be adequate.
• Pour the entire corn and cheese mixture from Step 3 into your prepared 9x13-inch baking dish, spreading it evenly. Top with the remaining 1 cup of shredded cheddar cheese, distributing it evenly across the surface so you get consistent browning and melting.
• Bake in your preheated 375°F oven for 25-30 minutes, until the casserole is bubbling around the edges and the top cheese is melted and lightly golden. I like to check it around the 25-minute mark—if the cheese on top is golden and you can see the filling bubbling at the sides, it's done. If the top needs more color, give it another few minutes. Remove from the oven and let rest for 3-5 minutes before serving, which allows the filling to set slightly and makes it easier to portion.