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Easy Sweet Corn Casserole with Jalapeño Cheddar

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This sweet corn casserole is creamy, cheesy, and has a kick of jalapeño. It’s a quick and easy comfort food that’s perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, at room temperature
  • 1 cup sour cream
  • 1/2 cup milk (whole milk preferred, 2% works)
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon baking powder
  • 4 cups frozen sweet corn, thawed and drained
  • 2 cups sharp cheddar cheese, shredded (divided)
  • 2 medium fresh jalapeños, diced (seeds removed for less heat)
  • 1/4 cup green onions, sliced (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
  2. Thaw the frozen corn by running cold water over it in a colander. Drain well and pat dry with a paper towel.
  3. In a large mixing bowl, whisk together the room-temperature eggs, sour cream, and melted butter until smooth and pale yellow.
  4. Whisk in the milk, sugar, salt, and black pepper until well combined.
  5. Sprinkle the baking powder over the wet mixture and whisk until fully incorporated.
  6. Add the drained corn, 1 1/2 cups of the shredded cheddar cheese, and the diced jalapeño to the bowl. Gently fold with a rubber spatula until just combined. Do not over-mix.
  7. Pour the batter into the prepared baking dish and spread into an even layer. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
  8. Bake for 40-45 minutes, until the edges are golden brown and pulling away from the sides, and the center is set (it should jiggle slightly like a custard). A toothpick inserted into the center should come out clean or with a few moist crumbs.
  9. Remove from the oven and let cool on a wire rack for at least 10 minutes. Garnish with sliced green onions before serving.

Notes

For best results, shred your own cheddar cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Drain the thawed corn very well to avoid a watery casserole. Let the casserole rest for 10 minutes before serving to allow it to set for clean slices. For a milder flavor, remove all seeds and membranes from the jalapeño. For more heat, leave some seeds in.

Nutrition

Keywords: corn casserole, sweet corn, jalapeño cheddar, easy side dish, comfort food, gluten-free, Thanksgiving side

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