Description
This Cheesy Corn and Jalapeño Bake is a creamy, a little spicy, and oh-so-cheesy side dish that quickly became the star of gatherings. It's easy to prepare, flavorful, and brings warmth to any table with its delicious blend of sweet corn and mild kick from jalapeños, all enveloped in a rich cheese sauce. Perfect for potlucks or cozy nights in, this dish invites you to create warm memories at home.
Ingredients
4 cups Frozen Corn Kernels
2–3 Fresh Jalapeños
8 oz Cream Cheese
1/2 cup Sour Cream
1/4 cup Mayonnaise
2 cups Shredded Sharp Cheddar Cheese
1 cup Shredded Monterey Jack Cheese
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 tablespoons Fresh Cilantro
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish
- In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth
- Stir in garlic powder, onion powder, salt, and black pepper until evenly distributed
- Add 1.5 cups of sharp cheddar cheese and all Monterey Jack cheese to the mixture, folding gently
- Fold in thawed corn and diced jalapeños
- Pour the mixture into the prepared baking dish and spread evenly
- Top with remaining 1/2 cup sharp cheddar cheese
- Bake for 25-30 minutes until bubbly and golden brow
- Let rest for 5-10 minutes before serving and garnish with cilantro if desired
Notes
For less heat, remove seeds and membranes from jalapeños.
For more heat, leave some seeds or add cayenne pepper.
This dish can be prepared ahead of time and refrigerated before baking.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 65 mg