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The Best Quick Creamy Jalapeño Cheddar Corn Casserole

creamy jalapeno cheddar corn casserole - featured image
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A quick and easy stovetop corn casserole with creamy cheese and a mild jalapeño kick, ready in under 30 minutes. Perfect for busy weeknights as a side dish or a hearty main.

Ingredients

Scale
  • 4 cups frozen corn kernels (about one 16-ounce bag)
  • 4 ounces cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup milk
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 fresh jalapeños, seeds and membranes removed, finely chopped
  • 1/4 cup chopped green onions (white and green parts separated)
  • Optional toppings: extra shredded cheddar, chopped fresh cilantro, sour cream or Greek yogurt

Instructions

  1. Prep your ingredients first. Chop the jalapeños into small dice, slice the green onions (separating white and green parts), shred the cheddar if using a block, and soften the cream cheese by letting it sit at room temperature for about 15 minutes or microwaving for 10-15 seconds.
  2. Heat a large skillet over medium-high heat. Add the butter and let it melt until foamy, but not browned.
  3. Add the frozen corn directly to the skillet in an even layer. Cook without stirring for about 3 minutes to allow some kernels to char slightly.
  4. Stir in the white parts of the green onions and the chopped jalapeños. Cook for another 2 minutes, stirring occasionally.
  5. Reduce the heat to low. Add the softened cream cheese in spoonfuls over the corn, then pour in the milk. Stir gently until the cream cheese is fully melted and the mixture is creamy, about 2-3 minutes.
  6. Add 3/4 cup of the shredded cheddar cheese, reserving the rest for topping. Stir until melted and well combined. If too thick, add another tablespoon of milk.
  7. Season with salt and pepper. Taste and adjust seasoning as needed.
  8. Sprinkle the remaining cheddar on top. Cover the skillet with a lid and cook for 2-3 minutes until the cheese is melted and bubbly. For a browner top, broil for 1 minute.
  9. Garnish with the green parts of the onions and optional cilantro. Serve immediately.

Notes

For best results, let cream cheese come to room temperature to avoid lumps. Charring the corn adds flavor. Adjust jalapeño seeds for desired heat. Leftovers keep in the refrigerator for up to 4 days and reheat well.

Nutrition

Keywords: corn casserole, creamy corn, jalapeño cheddar, quick side dish, weeknight dinner, stovetop casserole

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