Creamy Cheddar Jalapeno Corn Casserole + Dip Recipe
User Reviews
5.0
9 reviews
Excellent
Creamy Cheddar Jalapeno Corn Casserole + Dip Recipe
Report
With only 10 minutes of prep, this creamy Jalapeno Corn Casserole is the best side dish for holiday meals or potlucks. Bonus! It doubles as a Jalapeno Corn Dip, too!
Share:
Ingredients
- 4 cups corn kernels fresh or frozen, do not thaw (may alos use drained canned corn in a pinch)
- 4 ounces cream cheese softened to room temperature
- 1/4 cup heavy cream I used organic
- 2 cups sharp cheddar cheese freshly grated and divided
- ¼ - ½ cup Jalapeno peppers fresh, seeded and diced, to taste
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ⅛ -¼ tsp smoked paprika more will change the color of your sauce
- ½ tsp kosher salt to taste
- ¼ tsp black pepper to taste
Add to Shopping List
Instructions
- Preheat your oven to 375°F (190°C) and then grease an 8X8 baking dish with nonstick oil spray or brush with melted butter.
- In a medium saucepan over medium heat, combine the softened cream cheese (4 oz), sour cream (1 cup), heavy cream (¼ cup), salt (½ tsp), pepper (¼ tsp), onion powder (1 tsp), paprika (¼ tsp) and garlic powder (1 tsp). Stir the ingredients until they are smooth and well combined. Remove the saucepan from the heat and set it aside.
- Combine the sweet corn (4 cups), diced jalapeno peppers (¼ -½ cup), and 1 cup of shredded cheddar cheese in a large bowl.
- Pour the melted cream cheese mixture over the corn mixture that's in the bowl and stir the ingredients until they are well combined.
- Transfer your mixture to the prepared casserole dish, spreading it out evenly with a wooden spoon or spatula.
- Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole and place the casserole dish in the preheated oven. Bake it for 25-30 minutes, or until the cheese is melted and bubbly, and the cheesy corn casserole is heated through.
- Once cooked, carefully remove your creamy corn casserole from the oven and let it cool for 5 minutes before serving.
Equipments used:
Notes
- Prepare the jalapeno corn dip according to the recipe; do not bake. Cover and refrigerate it in an airtight container or baking dish for up to 2 days. Let it sit at room temperature while you preheat your oven, then bake as directed until bubbly.
- Yes! Instead of heating the mixture on the stove, mix using a hand mixer until creamy and smooth. Then combine with the corn jalapeno mixture and serve with tortilla chips, corn chips, carrot chips, or your favorite dippers. This is similar to my Cowboy Crack Dip!
- hand mixer
- Refrigerate - Cool completely, then transfer it to an airtight container. Place it in the fridge for up to four days.
- Freezing - I do not recommend freezing this recipe due to the sour cream. If you do as you thaw, it will impact the texture, and while it won't hurt you, it might not look so nice.
- Reheating - Reheat the jalapeno casserole in the microwave for 30 to 60 seconds, stirring halfway through. Or add it to a casserole dish and bake in a 350° F (175° C) oven until the ingredients are heated through.
- Sure! Add the corn, then 1 cup of the cheese, jalapenos, onion powder, garlic powder, paprika, salt and pepper. Stir.
- Pour heavy cream and cut the cream cheese into cubes to place on top. Do not add sour cream.
- Cover and cook on HIGH for 2 hours or LOW for 3-4 hours, stirring halfway.
- When done, stir in the sour cream until a creamy sauce forms. Stir in or top with additional shredded cheddar, cover until melted, and top with sliced jalapenos.
Nutrition Information
Show Details
Serving
1serving
Calories
305kcal
(15%)
Carbohydrates
15g
(5%)
Protein
10g
(20%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
68mg
(23%)
Sodium
554mg
(23%)
Potassium
207mg
(6%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
845IU
(17%)
Vitamin C
5mg
(6%)
Calcium
252mg
(25%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8-6 servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 305kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 10g | 20% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 68mg | 23% |
| Sodium | 554mg | 23% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 252mg | 25% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
