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Jalapeno Corn Casserole is a delicious and simple side dish made with spicy jalapenos, tangy cheddar, cream cheese and crisp corn. This 30-minute side dish is always a favorite.

For more delicious corn side dishes for any meal, try my Zucchini Corn Fritters or Slow Cooker Cream Style Corn.

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Why We Love This Recipe

This Cheddar Jalapeno Corn Casserole is the ultimate side dish recipe!

  • Easy to Make – With only 4 main ingredients and a few seasonings, this is a super simple side dish.
  • Flavor-Packed – It’s full of delicious flavors, with spicy chiles and lots of creamy cheeses.
  • Ready in 30 Minutes – You’ll love the simplicity, but even better it’s ready to eat in about 30 minutes.


You’ll be rushing out to get the ingredients when you learn what’s in this simple casserole! Find a complete list of ingredients in the recipe card below.

  • Corn – You need about 2-3 cups of corn. You can use a 12-ounce bag of frozen corn, 2 fully drained cans of corn, or 2-3 cups of fresh corn. For frozen or fresh corn, steam or cook it until it’s tender-crisp.
  • Cream Cheese – Use a block-style cream cheese rather than a spreadable or whipped. I usually recommend full fat for the best flavor. However when mixed into a casserole like this, you can use a lower-fat version if you like.
  • Cheddar Cheese – Buy a block of sharp cheddar and grate it yourself. The pre-shedded cheese in a bag is fine for topping your tacos, but it’s coated with a anti-caking agent that prevents melting.
  • Jalapenos – Fresh chiles will give you the best flavor and the ability to control the heat. Seeds and membranes contain most of the heat, so adjust how much of them you add to adjust the heat level.

How To Make Jalapeno Corn Casserole

  1. Combine softened cream cheese, shredded cheddar, diced jalapenos, seasonings, and a little milk in a large bowl.
  2. Stir in the corn, then pour the whole mixture into a baking dish and top with more shredded cheddar.
  3. Bake for 20 minutes, just until the casserole is hot and bubbly.
  4. Let it sit for a few minutes before serving.
Diced jalapenos, shredded cheddar and cream cheese mixed together in a bowl.
Corn and a shredded cheese and jalapeno mixture.
reamy corn, jalapeno and cheese mixture in a round white baking dish.
Corn casserole in a round baking dish with sliced jalapenos on top.

BONUS! This creamy side dish doubles as a dip! Just heat and serve with tortilla chips for a fantastic appetizer!

Recipe FAQs

Is this recipe spicy?

You can adjust the spiciness in this recipe according to your tastes! I like to use one to two small, fresh jalapenos, but you could substitute green chiles, which are mild, but still will add a lot of flavor to the recipe. I love to use diced poblanos as well when they are available to add a rich smokiness!

How do you store leftovers?

Leftovers should be cooled completely and stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave for 30-60 seconds, stirring at least once.

Can you double the recipe?

This recipe will make about 4 servings, but can easily be doubled or even tripled for a larger casserole dish for more servings. Just use a big enough baking dish and you might need to add an additional 5-10 minutes to the cooking time.

Pro Tips

  • If using frozen or fresh corn, make sure to steam the corn first.
  • Canned corn is fine, but can get a little mushy.
  • Set the cream cheese out for 30 minutes to soften it prior to mixing. Cut it into cubes to soften even quicker.
  • For garnish, use thinly sliced jalapenos or fresh chives.
  • If you don’t have access to fresh jalapenos, use a half of a 4-ounce can.
corn jalapeno casserole serving in a small bowl iwth a fork.

More Corn Side Dishes


Jalapeno Corn Casserole Recipe

5 from 13 votes
Jalapeno Corn Casserole is a creamy, cheesy and delicious side dish loaded with spicy jalapenos, cream cheese and crisp corn.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings


  • 3 cups corn Frozen and steamed, fresh and steamed, or 2 15-ounces cans, well drained
  • 4 ounces block-style, full fat cream cheese softened to room temperature
  • 1 tablespoon milk any kind
  • 2 cups freshly grated sharp cheddar cheese divided
  • 2 jalapenos, seeded and diced or 2 ounces canned
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garic powder
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  • Preheat oven to 375℉. Grease a 1-quart baking dish with nonstick cooking spray.
  • In a mixing bowl, add cream cheese, milk, cheddar cheese, jalapenos, garlic powder, salt and pepper and mix until well combined.
  • Add corn to the bowl and stir to combine. Pour into a casserole dish, sprinkle some shredded cheese on top.
  • Bake for 20 minutes, or until hot and bubbly. Let cool for 5 minutes before serving.


This recipe makes 4-6 servings. Double or triple it, using a larger casserole dish, to feed more people. You may need to add some additional cooking time.
Cool leftovers completely before storing them in an airtight container for up to 3-4 days in the fridge. Reheat in the microwave for 30-60 seconds, stirring at least once.


Calories: 298kcalCarbohydrates: 22gProtein: 11gFat: 19gSaturated Fat: 11gCholesterol: 61mgSodium: 563mgPotassium: 334mgFiber: 2gSugar: 1gVitamin A: 740IUVitamin C: 14.4mgCalcium: 240mgIron: 0.9mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.


Amanda blogs at Old House to New Home where she shares easy ways to eat, create, and decorate, all while raising two young girls! Amanda is a Spanish teacher, wife to a great husband, and mommy to the two most beautiful little girls! Amanda loves food, traveling, and transforming their 115 year old house into their home.

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5 from 13 votes (11 ratings without comment)

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  1. Wendy Eckert says:

    I made this for a Thanksgiving side dish, and it was AMAZING! I didn’t follow the instructions completely; I wanted to prep the night before, so I did not cook my corn first. I mixed all the ingredients and then added frozen corn. I covered it and refrigerated it overnight then baked it at 350 for about 25-30 minutes. Delicious!!

    1. Kristin Maxwell says:

      Good to know! Thanks for leaving a comment and I’m so happy that one of my recipes could be a part of your family’s Thanksgiving!

  2. Angela W Broyles says:

    Easy and delicious!

    1. Kristin says:

      Thank you Angela!

  3. Virginia says:

    I made it with fresh corn off cob really good can u freeze? Thank You

    1. Kristin says:

      You are so welcome Virginia!