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Best Easy Sweet Corn Casserole with Jalapeño & Cheddar

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This quick and easy sweet corn casserole with jalapeño and cheddar is a weeknight secret weapon, ready in under 30 minutes. The sweetness of corn balances sharp cheddar and a warm, subtle heat from jalapeño for a crowd-pleasing comfort dish.

Ingredients

Scale
  • 2 cans (15 oz each) sweet corn, drained
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 large egg, lightly beaten
  • 1 fresh jalapeño, seeded and finely diced
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup green onions, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup crushed buttery crackers (like Ritz), optional for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish with butter or non-stick spray.
  2. Slice the jalapeño in half lengthwise, remove seeds and white membrane, then dice into small pieces (about 1/4 inch).
  3. Heat a small skillet over medium heat with a teaspoon of butter. Sauté the diced jalapeño for 2-3 minutes until softened and fragrant. (Optional but recommended.)
  4. Drain the canned corn well in a colander, shaking to remove excess liquid. Pat dry with a paper towel if desired.
  5. In a large mixing bowl, whisk together mayonnaise, sour cream, beaten egg, and melted butter until smooth and creamy.
  6. Fold the drained corn into the wet mixture. Add salt, black pepper, and garlic powder. Stir gently until corn is evenly coated.
  7. Reserve 1/4 cup of shredded cheddar for topping. Add the remaining 3/4 cup cheddar, sautéed jalapeño, and most of the sliced green onions (save a tablespoon for garnish) to the bowl. Fold gently to combine.
  8. Pour the corn mixture into the greased baking dish and spread into an even layer. Sprinkle the reserved cheddar on top. If using, add crushed crackers over the cheese.
  9. Bake for 20-25 minutes, until edges are golden brown and bubbly, and the center is set but slightly jiggly. The top should be lightly browned.
  10. Remove from oven and let rest for 5 minutes. Sprinkle reserved green onions on top. Serve warm.

Notes

Don’t skip draining the corn to avoid a watery casserole. Shred your own cheese for better melting. Let the casserole rest for 5 minutes before serving to set. Can be assembled up to 24 hours in advance; add 5-7 minutes to baking time if starting from cold.

Nutrition

Keywords: sweet corn casserole, jalapeño cheddar casserole, easy corn casserole, weeknight casserole, corn side dish

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