Jalapeños Cream Cheese Corn Casserole  is a comforting and creamy side dish that’s perfect for family dinners, holiday feasts, or potluck gatherings.

With sweet corn coated in a rich blend of cream cheese, butter, and cheddar, this casserole is irresistibly cheesy and full of flavor.

The optional pickled jalapeños add a touch of heat for those who love a bit of spice. It’s simple to make and guaranteed to be a crowd-pleaser!

Why You’ll Love This Recipe:

People will love this Jalapeños Cream Cheese Corn Casserole because it’s a deliciously creamy, cheesy dish that perfectly balances the sweetness of the corn with the richness of the cream cheese and cheddar.

The smooth, velvety texture combined with the option for a little heat from pickled jalapeños makes it a flavorful, comforting side that complements any meal.

It’s easy to prepare, and the bubbling, golden cheese on top is irresistible, making it a crowd favorite at family gatherings or potlucks.

Key Ingredients:

Cream Cheese: Provides a rich, creamy base that makes the casserole velvety and smooth.

Butter: Adds richness and depth to the flavor.

Milk: Helps to create a smooth, cohesive mixture.

Sweet Corn: The star ingredient, adding natural sweetness and texture to the casserole.

Pickled Jalapeños (optional): Adds a tangy, spicy kick for those who enjoy a bit of heat.

Sharp Cheddar Cheese: Gives the dish its cheesy, melt-in-your-mouth finish.

Jalapeños Cream Cheese Corn Casserole

Ingredients:

1 (8-ounce) package cream cheese, cubed and at room temperature

4 tablespoons butter, salted or unsalted

⅓ cup milk

½ teaspoon salt

Freshly ground black pepper, to taste

1 (18-ounce) bag frozen sweet corn, thawed

Diced pickled jalapeños, to taste (optional)

1 cup shredded sharp cheddar cheese

Instructions:

Set your oven to preheat at 350°F (175°C) and prepare a baking dish with a light coat of grease.

In a large pot over medium heat, combine the cream cheese, butter, and milk, stirring regularly until the mixture becomes smooth.

Season the creamy base with salt and freshly ground black pepper to taste.

Add the thawed sweet corn and optional diced pickled jalapeños to the pot, mixing well to coat everything evenly.

Pour the mixture into the greased baking dish and spread it out into an even layer.

Sprinkle the shredded sharp cheddar cheese generously across the top.

Bake for 20-25 minutes, or until the cheese is perfectly melted and bubbly.

Allow the casserole to cool for a few minutes before serving.

Enjoy this rich, cheesy dish as a comforting side for any meal!

Notes:

Adjusting Spice: If you prefer a milder version, you can omit the pickled jalapeños, or use a smaller amount to control the heat.

Texture: For a creamier casserole, ensure the cream cheese is fully softened before mixing. This will help it blend more smoothly with the butter and milk.

Toppings: You can experiment with different cheeses, such as Monterey Jack or pepper jack, for a different flavor profile. Adding a sprinkle of breadcrumbs on top before baking can also provide a crunchy contrast to the creamy casserole.

Make Ahead: This dish can be assembled in advance and refrigerated before baking. Just bake it when you’re ready to serve, adding a few extra minutes to the cook time if it’s cold from the fridge.

Vegan Option: To make a vegan version, you can substitute the cream cheese and butter with plant-based alternatives and use dairy-free cheese.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Calories: 300 | Total Fat: 23g | Saturated Fat: 13g | Trans Fat: 0g | Cholesterol: 50mg | Sodium: 350mg | Total Carbohydrates: 21g | Dietary Fiber: 3g | Sugars: 6g | Protein: 6g

Frequently Asked Questions:

Can I use fresh corn instead of frozen?

Yes, fresh corn can be used in place of frozen corn.

Just be sure to cook it first to soften it before adding it to the casserole.

Can I make this casserole ahead of time?

Absolutely! You can prepare the casserole and store it in the fridge for up to 24 hours before baking.

When ready, bake it according to the instructions, adding a few extra minutes if it’s cold from the fridge.

Can I make this dish spicier?

Yes, if you want more heat, you can add extra diced pickled jalapeños or include some diced fresh chili peppers like serranos or habaneros.

You can also sprinkle some cayenne pepper or chili powder on top before baking.

Can I use a different type of cheese?

Yes, you can experiment with different cheeses like Monterey Jack, mozzarella, or pepper jack for a unique flavor twist.

Keep in mind that sharper cheeses like cheddar will give the casserole more tangy flavor.

Can I freeze the leftovers?

Yes, this casserole can be frozen for up to 2-3 months.

Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil.

When ready to eat, thaw it in the fridge overnight and reheat in the oven until hot and bubbly.

Do I need to thaw the frozen corn before using it?

Yes, it’s best to thaw the corn before using it in the recipe.

This helps prevent excess moisture in the casserole and ensures it cooks evenly.

Can I substitute the cream cheese with something else?

If you’re looking for a lighter option, you can try using a reduced-fat cream cheese or Greek yogurt for a slightly tangier flavor and fewer calories.

How can I make this casserole gluten-free?

The recipe already doesn’t contain gluten, but if you are concerned about contamination, make sure all your ingredients (like the pickled jalapeños or seasoning) are certified gluten-free.

What can I use instead of pickled jalapeños if I don’t like spicy foods?

If you prefer a milder casserole, you can omit the pickled jalapeños entirely or substitute with diced mild green chilies or a little bit of bell pepper for added flavor without the heat.

How do I know when the casserole is done baking?

The casserole is done when the cheese is melted and bubbly, and the top is slightly golden.

If you insert a knife into the center, it should come out hot.

You can also check by gently pressing the casserole—if it’s firm and the cheese is fully melted, it’s ready!