Recipe Overview
Why you’ll love it: This Southwestern cheesy baked corn
with bacon and jalapeño is incredibly creamy, making it perfect as a
dip, but it also shines as a delightful side dish. It’s a refreshing
alternative to traditional spoon bread or creamed corn.
Prep Time: 20 mins
Cook Time: 40 mins
Additional Time: 5 mins
Total Time: 1 hr 5 mins
Equipment you’ll need: large baking dish, skillet
Servings: 8
Looking for the perfect side dish for your holiday feast or a summer
barbecue? This cheesy baked corn casserole is your answer! While you might be
familiar with cornbread casseroles, this recipe offers a similar experience
to creamed corn, but with a delightful Southwestern twist. Your family will
adore this version, featuring bacon and jalapeño peppers.
Cheesy Baked Corn Casserole: A Crowd-Pleaser
A modern take on a classic. This cheesy baked corn casserole is
loaded with cheddar cheese and has a rich, creamy texture. Unlike some
casseroles that use a Jiffy mix and have a bread-like consistency, this
recipe closely resembles creamed corn, but without the watery plate!
Bursting with Flavor. This Southwestern-inspired casserole is
enhanced with fresh jalapeño peppers, onions, crispy bacon, and sharp cheddar
cheese. Don’t worry about it being overly spicy; the jalapeños add a touch of
heat, not a fiery inferno (and you can always swap them out for bell peppers
if you prefer a milder flavor).
Effortless Preparation. The recipe is simple to make. You’ll
start by cooking everything in a large skillet, then transfer it to a baking
dish. Bake it for about 20 to 25 minutes, until it’s hot and bubbly. Anyone
can do it!
Versatile Dish. This recipe is perfect for special occasions
like Thanksgiving dinner, because it is easy to make and can be prepared
ahead of time. This cheesy corn casserole is an ideal pairing with
barbecued ribs, chicken drumsticks, or air fryer BBQ wings. It’s also a great
side dish with pork carnitas or meatloaf. You could even serve this creamy
corn as an appetizer with crispy tortilla chips and orange mojitos, or as a
warm alternative to a 7-layer dip.
Ingredient Highlights
-
Corn: Use the best corn you can find. For the most flavorful
corn casserole, opt for the tastiest corn available, since this recipe
features a generous amount – about two pounds (or five cups). Freshly cut
corn kernels are ideal, but frozen or canned corn works well when fresh
isn’t in season. -
Bacon: Choose center-cut bacon, if possible. I like thick-cut
bacon because the chunkier pieces hold up well in the dish. -
Onions and Garlic: Any type of onion is fine for this dish.
Yellow cooking onions are usually more economical and keep well in your
pantry. -
Jalapeño Peppers: The heat level of jalapeños can vary
significantly. Taste a small piece to gauge the heat and adjust the amount
you use accordingly. Bell peppers or poblano peppers provide a milder
flavor. -
Cheddar Cheese: Shred your own cheddar cheese for the best
results. If you’re not a fan of cheddar, Monterey Jack or pepper Jack are
great alternatives. -
Cream Cheese: Cream cheese melts smoothly and adds a delicious
creaminess to the dip. Full fat cream cheese works best; low fat is okay
but don’t use fat free cream cheese. -
Whole Milk: Milk is added to the dip to give it a good
consistency. -
Paprika: Regular (sweet) paprika is used, but smoked paprika
is also a great option. You might want to use a little less if you prefer
a less smoky taste.
Recipe Variations
Make it vegetarian: Omit the bacon. Sauté the onions and
peppers in a tablespoon of butter instead.
Use different peppers: Substitute red or green bell peppers or
poblanos for the jalapeños.
Make it a skillet corn: Try my
honey butter skillet corn, which also has a similar texture to creamed corn. For a simpler corn
recipe, try my easy
sautéed fresh corn.
Looking for a cold corn dip? Try my
Mexican corn dip
with cotija cheese and Greek yogurt. It’s lower in calories and easy to make.
We also love
Mexican street corn pasta salad
and traditional
spoon bread, too.
Storage & Reheating Tips
Storage & Reheating Tips
Leftover corn casserole is just as delicious the next day. Store leftovers in
a covered container in the refrigerator for up to 2 days. Reheat gently in
the microwave.
Make-Ahead Idea
Make-Ahead Idea
You can prepare the corn casserole ahead of time, but don’t bake it yet. Cover
and refrigerate the unbaked casserole in the dish for up to 2 days. When
ready to bake, remove it from the fridge while the oven preheats, uncover,
and bake as directed. You might need to add 5 to 10 minutes to the baking
time.
