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Best Sweet Corn Casserole with Jalapeño & Cheddar: Easy Recipe

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This sweet corn casserole with jalapeño and cheddar is a quick, easy, and crowd-pleasing dish perfect for weeknight dinners or holiday potlucks. It balances the sweetness of corn with sharp cheddar and a spicy kick from jalapeños, all topped with a golden, crunchy panko crust.

Ingredients

Scale
  • 4 cups frozen corn kernels (thawed)
  • 1 cup heavy cream
  • 3 large eggs (room temperature)
  • 3 tablespoons unsalted butter (melted)
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups sharp cheddar cheese (shredded)
  • 2 fresh jalapeños (diced, seeds removed for less heat)
  • 1/4 cup pickled jalapeños (optional)
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons butter (melted, for topping)
  • Extra shredded cheddar (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven. Grease your baking dish with butter or non-stick spray.
  2. Thaw the frozen corn by placing it in a colander and running cool water over it for a minute. Let it drain completely and pat dry with paper towels.
  3. Shred the cheddar cheese on the large holes of a box grater. You want about 2 cups loosely packed.
  4. Slice each jalapeño in half lengthwise. Use a small spoon to scrape out the seeds and white membranes. Dice them into small pieces, about 1/4 inch.
  5. In a large bowl, whisk together the heavy cream, eggs, melted butter, sugar, salt, and pepper until smooth and slightly frothy.
  6. Sprinkle the flour over the cream mixture and whisk until no lumps remain.
  7. Add the thawed corn to the bowl and stir gently with a spatula until every kernel is coated.
  8. Reserve about 1/2 cup of shredded cheese for the top. Fold the remaining cheese and diced fresh jalapeños (and pickled if using) into the corn mixture. Stir just until combined.
  9. Transfer the mixture to the prepared baking dish. Spread it evenly with the spatula. Give the dish a gentle tap on the counter to release any air bubbles.
  10. In a small bowl, mix the panko breadcrumbs with the melted butter until every crumb is coated. Sprinkle this evenly over the casserole, then top with the reserved shredded cheese.
  11. Bake for 35-40 minutes, until the edges are golden brown and bubbly, and the center is just set. If the top is browning too fast, tent with foil for the last 10 minutes.
  12. Let the casserole rest for 10 minutes before serving.

Notes

Don’t skip the resting time—it allows the casserole to set. Use room temperature eggs for best texture. Toast panko first for extra crunch. Can be assembled up to 24 hours ahead (add 10 minutes to baking time if starting from cold). For a lighter version, use half-and-half instead of heavy cream and reduce cheese to 1 1/2 cups.

Nutrition

Keywords: corn casserole, sweet corn, jalapeño, cheddar, easy recipe, side dish, comfort food, holiday, potluck

Find it online: https://ovenmila.com/best-sweet-corn-casserole-with-jalape-n-o-and-cheddar-easy-recipe/