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Corn Casserole with Jalapenos

Jalapenos give this creamy corn dish a subtle, spicy flavor. It makes an appearance on my table at Thanksgiving and Christmas, which makes my husband happy!—Anita Anderson, Mesquite, Texas
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    10 servings


  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 1 to 2 jalapeno peppers, sliced and seeded
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1 package (8 ounces) cream cheese, softened and cubed


  • Preheat oven to 350°. Place half of corn in a greased 8-in. square baking dish. Top with jalapeno slices and remaining corn. In a small saucepan, melt butter. Whisk in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
  • Stir in cream cheese just until melted. Pour over corn. Bake, uncovered, for 35-40 minutes or until lightly browned.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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  • jenncmerritt
    Jun 10, 2012

    Very good. I lightened it up by using skim milk and reduced fat cream cheese. Turned out good. Cuts the calories by 2/3 still great flavor.