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Creamy Jalapeño Corn Casserole

Creamy Jalapeño Corn Casserole

This creamy jalapeño corn casserole with cream cheese, shredded cheese, and sweet corn is an easy side dish for your holiday dinner.

Author: Kelsey Smith

Meal Type: American

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 8 serving

Calories: 182 kcal per serving

Ingredients

  • 8 ounce - cream cheese
  • ¼ cup - heavy cream
  • 3 - fresh jalapeños
  • 2 cans - sweet corn
  • ½ cup - Pepper Jack
  • ½ cup - sharp cheddar
  • 1 teaspoon - garlic powder
  • 1 teaspoon - dried parsley
  • 1 teaspoon - salt
  • ½ teaspoon - paprika

Instructions

  1. Preheat the oven to 350ºF (175ºC).
  2. In a medium saucepan, heat the cream cheese and heavy cream over medium heat, breaking up the cream cheese and stirring occasionally until smooth.
  3. To the cream cheese mixture, add the diced jalapeño, sweet corn, half of the pepper jack, half of the sharp cheddar, garlic powder, parsley, salt, and paprika. Stir until combined.
  4. Transfer the corn mixture to an 8x8 inch baking dish and top with the remaining cheeses.
  5. Bake for 25-30 minutes or until the cheese starts to turn golden brown and the casserole is bubbling. Allow to cool for about 10 minutes before serving.

Nutrition

Energy: 182 kcal | Total Fat: 17 g | Saturated: 10 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 50 mg | Total Carbs: 3 g | Fiber: 0 g | Sugars: 2 g | Proteins: 5 g | Sodium: 466 mg | Polyunsaturated: 1 g | Monounsaturated: 4 g

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