Jalapeno Corn Casserole
Jalapeno corn casserole: frozen corn, chopped fresh jalapenos and sharp cheddar stirred into a stovetop cream cheese, butter and milk sauce, topped with more cheddar and baked at 375°F until the center reaches 165°F. Serves 8.
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Ingredients
- 2 packages frozen corn 16 ounces each (32 ounces, about 6 cups in all); added frozen
- 8 ounces cream cheese 1 block, softened and cubed
- 4 tablespoons unsalted butter half a stick, cut up
- 1/2 cup fresh jalapenos chopped
- 1/3 cup milk
- 2 cups sharp cheddar cheese shredded, divided: 1 cup stirred in, 1 cup for the top
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup red bell pepper chopped; optional
Instructions
- Heat the oven to 375°F and grease a 9x13-inch casserole dish.
- Put the cream cheese cubes, butter, milk, salt, black pepper and garlic powder in a medium saucepan and melt over medium heat, stirring often. Do not try to get every cream cheese lump out: melt it until the sauce is easy to stir into the corn.
- In a large mixing bowl, combine the frozen corn, chopped jalapenos, red bell pepper (if using) and half of the cheddar (1 cup).
- Pour the cream cheese sauce into the bowl and stir until the corn is coated.
- Transfer the mixture to the dish and sprinkle the remaining cheddar (1 cup) over the top.
- Bake for 25 to 30 minutes, until the cheese on top is melted, the edges bubble and the center is warmed through and reaches 165°F on a food thermometer.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 385kcalCarbohydrates: 30.6gProtein: 12.5gFat: 26.2gSodium: 576mgFiber: 3.5gSugar: 6.5g
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