Description

Jalapeño Corn Casserole is a comforting, creamy, and slightly spicy side dish that’s perfect for any occasion. With a blend of sweet corn, melted cheese, and diced jalapeños, this easy-to-make casserole is sure to be a crowd-pleaser.

Ingredients

– 4 cups fresh corn kernels (about 6 ears)

– 1 cup shredded cheddar cheese

– 1/2 cup shredded Monterey Jack cheese

– 1/2 cup sour cream

– 1/4 cup unsalted butter, melted

– 2 tablespoons all-purpose flour

– 2 tablespoons diced jalapeños (about 2 small jalapeños)

– 1 teaspoon garlic powder

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

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Instructions

1. – Preheat your oven to 375°F (190°C).

2. – In a large bowl, combine the fresh corn kernels, shredded cheddar cheese, Monterey Jack cheese, sour cream, melted butter, all-purpose flour, diced jalapeños, garlic powder, salt, and black pepper. Mix well until all the ingredients are evenly distributed.

3. – Transfer the mixture to a 9×13-inch baking dish and spread it out evenly.

4. – Bake for 30-35 minutes, or until the top is golden brown and bubbly.

5. – Remove the casserole from the oven and let it cool for a few minutes before serving.

Notes

– For a spicier version, add an extra tablespoon or two of diced jalapeños.

– Leftover Jalapeño Corn Casserole can be stored in the refrigerator for up to 4 days. Reheat it in the oven or microwave before serving.

Prep Time: 15
Cook Time: 30
Category: Main Courses
Method: Baking
Cuisine: American