Jalapeño Corn Casserole takes the classic corn side dish and gives it a flavor kick that your guests won’t soon forget. It’s rich and substantial, and just a little spicy, thanks to sweet-heat jalapeños and a touch of smoky seasoning. Sweet corn adds flavor and texture, while sour cream keeps everything perfectly moist and tender. It’s a crowd-pleasing dish that fits right in with Thanksgiving dinner but easily earns a spot at any cozy winter meal.
It’s Not Your Grandma’s Corn Pudding
I’m from the Midwest — the casserole capital of the U.S. — but corn casseroles and corn puddings were not really part of my family’s traditions. They showed up now and then at random meals but were kind of, well, lackluster.
I recently rediscovered the unique goodness of cream-style canned corn while working on my Creamy Chicken and Corn Soup, and thought it might be time to give the ole corn casserole another try.
But this time, with attitude. Inspired by my Jalapeno Bacon Corn Chowder, it was a short leap to the solution for jazzing up a classic recipe: jalapeños, bacon, and lots of cheese.
I had an abundant end-of-season harvest of fresh jalapeños in my garden, and I used some of them to make a batch of candied jalapeños. I’ve been obsessed with them ever since and knew they’d be the perfect sweet-and-spicy addition to this corn casserole. You don’t need to make your own candied jalapeños for this recipe, because sweet-heat jalapeños should be available at the grocery store (I give alternatives below, if they aren’t).
The smoky flavors from the bacon and smoked paprika kick things off, and then the touch of heat and sweet creates unexpected layers of flavor.
Jalapeno Corn Casserole is —
- Fast to prep: Simply chop the jalapeños and then the rest is just measure, stir, and pour.
- Full of flavor: Sweet-brined jalapeños add character without the overwhelming heat. Most grocery stores carry jarred sweet-heat jalapenos.
- Great for a busy day of cooking. It can be assembled ahead of time and baked when you’re ready.
- The perfect side dish for everything from the holiday turkey or ham to a casual barbecue.
If easy side dishes are your jam, you might want to check out my Spiced Sweet Potatoes with Cilantro Sauce and my Marry Me White Beans. Easy to prep, big on flavor.
Key Ingredients
Corn — Like most corn casseroles, my recipe uses two types of corn, cream-style and frozen sweet kernels. The cream-style corn adds a sweet, creamy texture while the kernels add a little crunch. You can substitute the frozen corn with canned corn (drained), but I almost always prefer frozen because it’s crisper and sweeter.
Jalapeños — I highly recommend seeking out the sweet-brined jalapeños. Candied jalapeños are usually milder than other forms because the sweetness from the sugar smooths out the spiky hit of spice. Still zingy, but not a burn. They’re usually found jarred in the pickle aisle. My grocery store is just about the most straight-laced, unadventurous store imaginable, and even they carry them. You could substitute regular jarred or pickled jalapeños, and add a tablespoon of honey to the recipe (at the same time as the peppers). I don’t recommend fresh jalapeños, as they would produce a different result in flavor, heat level, and texture.
Sour Cream — The casserole batter gets a touch of creamy tang with lots of sour cream. It also keeps the bready casserole nice and tender.
Smoked Paprika — A generous portion of smoked paprika adds a rich kick of flavor and complements both the jalapenos and bacon perfectly.
Cheese and Bacon — I created this recipe for celebration dinners, specifically Thanksgiving, so it calls for over-the-top treatment. I mix sharp cheddar and fontina cheeses into the batter, and then top the casserole with even more as it finishes baking. A sprinkling of bacon pieces adds more smoky flavors and a nice little crunch.
How to Make Jalapeno Corn Casserole
Ready to make the recipe? Skip to the recipe card now to see the full ingredient list, quantities, prep/cooking times, and printable, detailed instructions. Or, keep scrolling for a visual walk-through and summary of making the dish.
Prep notes
This casserole has minimal prep: It’s mostly just opening and measuring!
- Chop the sweet-brined jalapeños. Quick tip: I add the slices to a small stainless steel bowl and then use kitchen shears to chop through them.
- If you bought block cheese — and I always recommend grating cheese fresh, when possible — shred the cheeses on a medium grater.
- To help the workflow go smoothly, I open the containers, cans, and Jiffy mix bag, measure out the smoked paprika and salt, and grind some black pepper.
- You can melt the butter either on the stovetop or in a small microwave-safe bowl for about 1 minute. I usually do this first so the butter has a chance to cool a bit before using. The recipe moves fast, so get everything ready.
Step 1: Whisk the batter base
Begin by whisking together the egg, melted butter, and sour cream in a large mixing bowl until smooth and well-blended.
Step 2: Add the vegetables and spices
Add the two types of corn, the chopped jalapenos, plus the seasonings and stir well.
Step 3: Finish the batter
Dump in the corn muffin mix and stir until just incorporated; don’t overmix. Fold in the cheese (name that show!).
Step 4: Prepare to bake
Pour the batter into a well-greased pan and place in the preheated oven.
Step 5: Bake, top, and finish
At the 30-minute mark, check the casserole’s progress. The edges should be starting to set, while the middle is still wobbly. Top with more shredded cheese and bacon, and return to the oven to finish.
Storing
While this dish should be served after baking for the best presentation, leftovers will last in the fridge for several days, and make a lovely side to a bowl of soup or green salad. Reheat in the microwave for a minute or two, or in a 350ºF oven for 5 or 10 minutes. (I’m sure the air fryer would work as well.)
I really think you’re going to love how this smoky Jalapeno Corn Casserole comes together and just how much flavor it brings to your table. It’s a side dish with lots of character and hides the fact that it’s so easy to make. If you give it a try, I’d love to hear what you think! Drop a comment below and let me know how it turned out, or tag me on social media (@soupaddict) so I can see your beautiful creation.
Jalapeno Corn Casserole
Ingredients
- 4 tablespoons butter (plus extra for the pan)
- 1 egg
- 8 ounces sour cream (1 scant cup)
- 15 ounces canned cream-style corn
- 12 ounces frozen sweet corn (rinsed briefly in a strainer to partially thaw)
- 1 cup chopped sweet-heat jalapeños*
- 1 teaspoon smoked paprika
- 8.5 ounce box Jiffy corn muffin mix
- 2 cups shredded cheese (I use a mix of sharp cheddar and fontina)
- 1/2 cup crispy bacon , chopped (leftovers are great, or store-bought real bacon pieces)
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 350ºF. Prepare a 9×13″ baking dish or large 10″-11″skillet by greasing it with butter or non-stick cooking spray.
- Melt the 4 Tbsp. butter over medium-low in a small pan on the stovetop. Remove from heat and let cool a bit.
- In a large mixing bowl, whisk the egg.
- Spoon in the sour cream and the cooled melted butter. Whisk the mixture until completely blended.
- Add both types of corn plus the jalapenos, and sprinkle the paprika, 1/2 teaspoon salt, and a 1/4 teaspoon black pepper over the top. Stir to combine.
- Dump in the corn muffin mix and stir until just incorporated; don’t over mix.
- Fold in 1 cup of the shredded cheese.
- Pour the batter into the prepared pan.
- Bake for 60 to 75 minutes.
- At the 30 minute-mark, remove from the oven to check where things stand. The batter will have small bubbles on the surface, and the edges should be starting to set. Sprinkle the remaining cheese over the top, followed by the bacon pieces, and return the pan to the oven.
- Start checking for doneness at 45 minutes from the starting time. The casserole is done when the edges are golden and set but the center has a very slight wobble when the pan is shook side-to-side. It should not be loose like batter. Return to the oven if it needs more time, and check every 5 minutes.
- Let the casserole sit for 5 minutes to fully set. The center is probably less firm than the edges – that’s okay.