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Quick Sweet Corn Casserole with Jalapeno & Cheddar

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A creamy, cheesy corn casserole with a kick of jalapeno, ready in about 35 minutes. Perfect for weeknights or potlucks, this easy side dish uses simple ingredients and delivers big flavor.

Ingredients

Scale
  • 2 (15-ounce) cans sweet corn, drained (or 3 cups frozen, thawed and drained)
  • 2 large eggs, room temperature
  • 1/2 cup sour cream (full-fat preferred)
  • 4 tablespoons unsalted butter, melted
  • 2 medium jalapeno peppers, seeded and finely diced
  • 1 cup sharp cheddar cheese, shredded and divided
  • 2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional garnish: fresh cilantro, extra sliced jalapeno, or honey drizzle

Instructions

  1. Preheat oven to 375°F (190°C). Place an 8×8-inch baking dish in the oven while it preheats.
  2. Drain the corn well in a colander. If using frozen, thaw first and drain excess liquid.
  3. Prepare the jalapeno: cut off stems, slice in half lengthwise, remove seeds and membranes, then dice into small pieces (about 1/4-inch).
  4. Shred the cheddar cheese from a block. Set aside half for mixing into the batter and half for topping.
  5. In a large mixing bowl, whisk the eggs until light and frothy, about 30 seconds.
  6. Add sour cream and melted butter to the eggs. Whisk until smooth and creamy.
  7. In a separate small bowl, whisk together flour, sugar, baking powder, salt, and pepper.
  8. Add dry ingredients to wet mixture and stir until just combined. Do not overmix.
  9. Fold in drained corn, diced jalapeno, and half the shredded cheddar using a rubber spatula until evenly distributed.
  10. Carefully remove the hot baking dish from the oven, lightly grease with butter or nonstick spray, and pour in the batter. Spread evenly.
  11. Sprinkle the remaining cheddar cheese evenly over the top.
  12. Bake for 25-30 minutes, until edges are golden brown and center is set but slightly jiggly.
  13. Let rest for 5 minutes before serving. Serve warm.

Notes

For best texture, drain corn thoroughly to avoid a watery casserole. Jalapeno heat varies; remove seeds and membranes for milder flavor. Room temperature eggs prevent butter from seizing. Do not overbake; center should be slightly jiggly. Can be assembled a day ahead and refrigerated; add 5-10 minutes to baking time.

Nutrition

Keywords: sweet corn casserole, jalapeno cheddar corn casserole, quick corn casserole, weeknight side dish, potluck corn casserole

Find it online: https://ovenmila.com/quick-sweet-corn-casserole-with-jalapeno-and-cheddar/