Jalapeno & Corn Casserole

jalapeno and corn casserole

Corn is a staple in our household. We love corn on the cob, straight from the can, creamed and of course baked. I first made this dish when I was asked to bring a side to our friends Dave and Jessica’s football party and I’ve been making it ever since.  When I serve a crowd I love being able to throw everything into a baking dish, bake it and serve it from the same dish. This is especially handy when you have to tote it to someone else’s house.

This simple corn casserole is so easy and good. The cream cheese and evaporated milk adds creaminess and the jalapenos and green chiles add just enough kick to the dish. It’s the perfect side dish for game day or other get togethers such as Thanksgiving or Christmas. You can make the jalapeno and corn casserole in advance and bake it the day of.  It will definitely be a crowd pleaser. 

jalapeno & corn casserole ingredients

cooking jalapeno & corn casserole stey by step


Jalapeno & Corn Casserole

Cook time: 10 mins       Bake time: 30 mins        Serves: 12


4 (15.2 oz) cans of whole kernel corn, drained
½ C.  regular butter
1 (8 oz) package of low fat cream cheese, at room temperature
1 (12 oz) can of evaporated milk
4 Tbs all purpose flour
1 Jalapeno, seeded & chopped (you can use more if you prefer more heat)
1 (7 oz) can of diced green chiles, drained


  • Preheat oven to 400º, spray a 9×13 pan with cooking spray and set aside.
  • In a medium saucepan, over medium heat, melt butter and cream cream.  Stir often to combine. 
  • Once melted and combined, add evaporated milk and flour and continue cooking over medium heat until creamy, about 5 minutes.  Mixture will begin to thicken.
  • Add jalapenos and green chiles and cook for another minute.   Turn off heat and stir in corn.
  • Pour into the baking dish and bake for 30 minutes or until it’s bubbly and the edges begin to brown.   
jalapeno and corn casserole

Creamy Jalapeno & Corn Casserole...YUM!


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  1. The Duo Dishes says:

    It sounds so creamy, plus a little spicy to play off the sweet corn. Yum. Ever had corn pudding? Come up to LA, so we can make you Southern style corn pudding! 🙂 You would lurve it.

  2. Maile says:

    I made this recipe for Thanksgiving and it was a big hit, absolutely no leftovers. Mahalo for sharing such a wonderful recipe : )

  3. kitchenrunway says:

    Lynn: Very true!! 🙂

    Erin: Hope you & your family enjoy it!

    Paula: Thank you!! Take care!

    Liren: Thank you! So did you decide to make it? I’m sure whatever you decided make was delicious!

    The Duo Dishes: I’m from GA and I’m sad to say I don’t think I’ve had corn pudding 🙁 We definitely need to make our way up to LA to try it!! I know I would LOVE it!!

    Maile: I’m so happy to hear that you tried this recipe for Thanksgiving and it was a hit!! No leftovers is always a great sign and compliment to the cook!! Take care and have a wonderful week!!

  4. kitchenrunway says:

    Abigail-Madison: Thank you!! I hope you and your family enjoyed it on Christmas! Happy New Year!

    Amanda: I’m so glad you liked the recipe! It’s definitely a “comfort” dish. Take care!

  5. Amanda says:

    This is very similar to the green chili corn I grew up on in New Mexico. I think the “cream” part was better than what i usually make….but I needed more heat! After I had it all mixed up, I tasted it and couldn’t taste the chili/jap! I added another 7 oz can of hot hatch green chilies, cayenne pepper, and jalapeño salt. Then it was perfect! Though, next time I’m just not going to seed the jalapeño and I think that will do the trick!

  6. Brooke says:

    I’m going to make this for Father’s Day (to go with Chipotle beef tacos)! How much frozen corn would equal 4 cans?

  7. kitchenrunway says:

    Brooke: You would need about 7.5 cups of drained canned corn. Sounds perfect with chipotle beef tacos!

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