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Best Sweet & Spicy Jalapeño Corn Casserole Recipe

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This sweet and spicy jalapeño corn casserole hits the perfect balance between creamy and crispy, sweet and spicy. It’s comfort food that actually delivers on its promise, with a golden panko topping and bursts of jalapeño heat.

Ingredients

Scale
  • 2 cans (15.25 oz each) whole kernel corn, drained and blotted dry
  • 1 can (14.75 oz) cream-style corn
  • 1 box (8.5 oz) Jiffy corn muffin mix
  • 1 cup sour cream
  • ½ cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 2 fresh jalapeños, finely diced (seeds in for more heat, removed for milder)
  • ¼ cup pickled jalapeños, chopped
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • ½ cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)
  • ¼ teaspoon smoked paprika (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Drain the whole kernel corn in a colander for about 2 minutes. Spread the kernels on a clean kitchen towel or paper towels and pat them dry.
  3. Wash the fresh jalapeños, cut off the stems, and slice in half lengthwise. Remove seeds as desired. Dice into small pieces (about ¼-inch). Chop the pickled jalapeños to the same size. Set aside separately.
  4. Melt ½ cup unsalted butter in a microwave-safe bowl in 20-second intervals. Let cool slightly.
  5. In a large mixing bowl, whisk together the sour cream, melted butter, and beaten eggs until smooth and pale yellow.
  6. Stir in the drained whole kernel corn, cream-style corn, and Jiffy corn muffin mix. Mix until just combined (about 15 strokes). A few small lumps are fine.
  7. Sprinkle the sugar, salt, and pepper over the top and fold them in gently.
  8. Fold in the fresh jalapeños, pickled jalapeños, and both shredded cheeses until evenly distributed. Do not overmix.
  9. Pour the batter into the prepared baking dish and spread evenly. Tap the dish gently on the counter to release air bubbles.
  10. In a small bowl, toss the panko breadcrumbs with 2 tablespoons melted butter and smoked paprika (if using). Sprinkle evenly over the top. Do not press in.
  11. Bake for 40-45 minutes, until the edges are golden brown and the center is set. A knife inserted in the center should come out clean, or internal temperature should reach 165°F (74°C).
  12. Let the casserole rest for 10 minutes before serving.

Notes

Don’t skip blotting the canned corn—it prevents a watery casserole. For best results, let eggs come to room temperature before mixing. The casserole can be assembled a day ahead and refrigerated; add 10 minutes to baking time if starting from cold. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: corn casserole, jalapeño corn casserole, sweet and spicy corn casserole, fall side dish, Thanksgiving side dish, comfort food, potluck recipe

Find it online: https://cookluma.com/best-sweet-and-spicy-jalape-n-o-corn-casserole-recipe/