Spicy Jalapeño Creamed Corn Casserole With Golden Crust

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 4 cups corn kernels (fresh or thawed frozen)
• 2–3 jalapeños, seeded and minced
• 1 small yellow onion, finely diced
• 5 tbsp unsalted butter (2 tbsp + 3 tbsp), plus 2 tbsp melted for topping
• 3 tbsp all-purpose flour
• 1½ cups whole milk
• 1 cup heavy cream
• 4 oz cream cheese, cubed
• 1¼ cups shredded sharp cheddar, divided
• 2 tbsp grated Parmesan
• 1 cup panko breadcrumbs
• Garlic, chili powder, smoked paprika, cumin, salt, pepper, cayenne (optional)

Do This

• 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• 2. Sauté onion and jalapeños in 2 tbsp butter until softened, then add garlic and corn and cook 3–4 minutes.
• 3. In the same pot, melt 3 tbsp butter, whisk in flour, and cook 1–2 minutes. Gradually whisk in milk and cream; simmer until thickened.
• 4. Stir in cream cheese, 1 cup cheddar, and spices until smooth. Fold in the corn mixture and adjust seasoning.
• 5. Spread into the baking dish. In a bowl, mix panko, Parmesan, remaining ¼ cup cheddar, melted butter, and smoked paprika.
• 6. Sprinkle topping over casserole and bake 20–25 minutes until bubbling and golden. Broil 1–3 minutes if needed. Rest 5–10 minutes before serving.

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Why You’ll Love This Recipe

• Creamy, cozy comfort food with a kick from fresh jalapeños and chili spices.
• Easy to assemble with everyday ingredients, yet impressive enough for holidays or potlucks.
• Flexible heat level: keep it mild or turn it into a spicy, smoky side dish.
• Makes a generous 9×13-inch casserole that reheats beautifully for leftovers.

Grocery List

• Produce: Corn kernels, jalapeños, yellow onion, garlic, optional cilantro or green onions.
• Dairy: Unsalted butter, whole milk, heavy cream, cream cheese, sharp cheddar cheese, Parmesan cheese.
• Pantry: All-purpose flour, panko breadcrumbs, chili powder, smoked paprika, ground cumin, cayenne pepper, kosher salt, black pepper, cooking spray or extra butter/oil for greasing.

Full Ingredients

Corn & Jalapeño Base

• 4 cups corn kernels (fresh-cut, thawed frozen, or well-drained canned; about 20 oz)
• 2–3 fresh jalapeños, seeded and finely minced (leave some seeds for extra heat, if desired)
• 1 small yellow onion, finely diced (about 1 cup)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1–2 tbsp chopped fresh cilantro or sliced green onions, for garnish (optional)

Creamy Spiced Sauce

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1½ cups whole milk, at room temperature if possible
• 1 cup heavy cream, at room temperature if possible
• 4 oz cream cheese, softened and cut into small cubes
• 1¼ cups shredded sharp cheddar cheese, divided (1 cup for sauce, ¼ cup for topping)
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp cayenne pepper (optional, for extra heat)
• ½–¾ tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper

Golden Crunchy Topping

• 1 cup panko breadcrumbs
• ¼ cup shredded sharp cheddar cheese (reserved from above)
• 2 tbsp grated Parmesan cheese
• 2 tbsp unsalted butter, melted
• ¼ tsp smoked paprika

Pan Prep

• Butter or cooking spray, for greasing the baking dish

Step-by-Step Instructions

Step 1: Preheat and Prepare Your Pan

Preheat your oven to 375°F (190°C) with a rack in the center position. Lightly grease a 9×13-inch baking dish with butter or cooking spray, making sure to coat the corners and sides so the creamy corn does not stick. Set the dish aside.

If you are using frozen corn, make sure it is fully thawed and patted dry with a clean towel so the casserole does not become watery. If using canned corn, drain it very well.

Step 2: Sauté the Aromatics and Corn

In a large, heavy-bottomed skillet or pot (something that can comfortably hold all the corn plus sauce), melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion and minced jalapeños. Cook, stirring occasionally, for 4–5 minutes, until the onion is translucent and the jalapeños have softened slightly.

Add the minced garlic and stir for 30 seconds, just until fragrant. Then add the corn kernels and cook for another 3–4 minutes, stirring occasionally. This light sautéing wakes up the sweetness of the corn and softens the jalapeños without overcooking them. Turn off the heat and set the corn mixture aside in the pan.

Step 3: Make the Creamy Base

In a medium saucepan (or you can temporarily transfer the corn mixture to a bowl and use the same pot), melt 3 tablespoons of unsalted butter over medium heat. Once melted and foamy, sprinkle in the 3 tablespoons of flour and whisk continuously for 1–2 minutes. The mixture will form a paste (roux) and should smell slightly nutty but not browned.

Gradually pour in the whole milk and heavy cream, whisking constantly to avoid lumps. Continue cooking, whisking often, for 4–6 minutes, until the sauce thickens to the consistency of a loose gravy. Reduce the heat to low.

Step 4: Add Cheeses and Spices

With the heat on low, add the cubed cream cheese to the sauce. Stir slowly until it melts and the sauce becomes smooth and velvety. Add 1 cup of the shredded sharp cheddar cheese (reserve the remaining ¼ cup for the topping), stirring until fully melted.

Season the sauce with chili powder, smoked paprika, ground cumin, cayenne pepper (if using), ½ teaspoon kosher salt, and ½ teaspoon black pepper. Taste the sauce and adjust seasoning as needed, adding a pinch more salt, pepper, or cayenne to suit your taste. The sauce should be full-flavored and slightly spicy at this point, as it will mellow once mixed with the corn.

Step 5: Combine the Corn and Cream Sauce

Pour the hot creamy cheese sauce over the sautéed corn and jalapeño mixture. Gently stir until everything is evenly coated and the corn is distributed throughout the sauce. If the mixture seems too thick, you can loosen it with a splash of milk; if it seems too loose, let it sit for a few minutes off the heat to thicken slightly.

Transfer the creamy jalapeño corn mixture to your prepared 9×13-inch baking dish, spreading it into an even layer with a spatula. Tap the dish lightly on the counter to remove any large air pockets.

Step 6: Mix the Golden Crust Topping

In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, remaining ¼ cup shredded cheddar, 2 tablespoons melted butter, and ¼ teaspoon smoked paprika. Stir with a fork until the breadcrumbs are evenly moistened and the cheeses are well distributed.

Sprinkle this mixture evenly over the top of the corn casserole, covering it from edge to edge. This will bake into a crisp, golden crust that contrasts beautifully with the creamy interior.

Step 7: Bake, Brown, and Serve

Place the baking dish on the center rack of the preheated oven and bake for 20–25 minutes, or until the casserole is bubbling around the edges and the topping is golden brown. If the casserole is bubbling but the top needs more color, switch the oven to broil on high and cook for an additional 1–3 minutes, watching very closely so it does not burn.

Remove the casserole from the oven and let it rest for 5–10 minutes. This short resting time helps the creamy base set slightly so it scoops cleanly. Garnish with chopped fresh cilantro or sliced green onions, if using. Serve warm as a side dish alongside grilled meats, roasted chicken, or a cozy winter spread.

Pro Tips

• Control the heat: For a milder casserole, remove all jalapeño seeds and membranes and skip the cayenne. For more heat, leave in some seeds or add extra jalapeño and a pinch more cayenne.
• Use good cheddar: A sharp or extra-sharp cheddar gives the creamy sauce more depth and tang, balancing the sweetness of the corn.
• Do not rush the roux: Cooking the flour and butter for a full minute or two prevents a raw flour taste and helps the sauce thicken properly.
• Shred cheese yourself: Freshly shredded cheese melts more smoothly than pre-shredded, which often contains anti-caking agents.
• Broil with caution: If you broil to deepen the crust color, stay at the oven and check every 20–30 seconds; panko can go from golden to burnt very quickly.

Variations

• Extra cheesy version: Add an additional ½ cup shredded pepper jack or Monterey Jack cheese to the sauce for even more gooey richness and a hint of extra spice.
• Bacon jalapeño corn bake: Cook 4–6 slices of bacon until crisp, crumble, and stir half into the corn mixture before baking. Sprinkle the remaining bacon over the top right before serving.
• Mexican-inspired twist: Stir in ½ cup finely diced red bell pepper and ¼ cup chopped cilantro to the corn mixture, and top with a squeeze of lime juice just before serving.

Storage & Make-Ahead

To make ahead, assemble the casserole completely up to the point of baking, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove from the fridge while the oven preheats, then bake at 375°F (190°C) for 25–30 minutes, or until hot and bubbly (it may need a few extra minutes when starting cold). Leftover baked casserole can be cooled, covered, and refrigerated for up to 3–4 days. Reheat individual portions in the microwave, or rewarm larger portions in a 350°F (175°C) oven, covered with foil, until heated through. For freezing, wrap the unbaked assembled casserole tightly and freeze for up to 2 months; thaw overnight in the refrigerator before baking as directed.

Nutrition (per serving)

Approximate values per serving (1/8 of the recipe): about 380 calories, 25 g fat, 13 g saturated fat, 27 g carbohydrates, 3 g fiber, 9 g sugar, 11 g protein, and 540 mg sodium. Actual values will vary based on specific ingredients and brands used.