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Best Sweet & Spicy Corn Casserole with Jalapeño Cheddar

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This sweet & spicy corn casserole balances sweet corn with sharp cheddar and a hint of jalapeño heat. It’s quick to prepare, perfect for potlucks and holidays, and always a crowd-pleaser.

Ingredients

Scale
  • 4 tablespoons unsalted butter, melted
  • 3 large eggs, room temperature
  • 1 cup sour cream, full-fat preferred
  • 4 cups frozen corn kernels, thawed and drained
  • 2 cups shredded sharp cheddar cheese, divided
  • 2 medium jalapeño peppers, seeded and finely diced
  • 1/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked or sweet paprika (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Thaw and drain the corn: Place 4 cups frozen corn in a colander, run cool water over it for about a minute, and let drain completely.
  3. Dice the jalapeños: Cut each jalapeño in half lengthwise, remove seeds and membranes, and finely dice into 1/4-inch pieces.
  4. Mix dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, salt, black pepper, and paprika.
  5. Combine wet ingredients: In a large bowl, whisk together melted butter, eggs, and sour cream until smooth.
  6. Add dry ingredients to wet: Gradually add the flour mixture, stirring with a rubber spatula until just combined.
  7. Fold in corn, jalapeños, and 1 cup shredded cheddar until evenly distributed.
  8. Pour batter into prepared dish and spread evenly. Tap dish gently on counter to settle.
  9. Sprinkle remaining 1 cup cheddar evenly over the top.
  10. Bake for 40-45 minutes on middle rack, until edges are golden and center is set. A toothpick inserted in center should come out clean or with a few moist crumbs.
  11. Cool for 10 minutes before serving.

Notes

Don’t skip draining the corn to avoid a watery casserole. Use room temperature eggs to prevent butter from seizing. Shred your own cheese for best melt. Let casserole rest 10 minutes before serving to set. For a milder version, swap jalapeños for canned mild diced green chiles. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: corn casserole, sweet and spicy, jalapeño cheddar, side dish, potluck, holiday, comfort food

Find it online: https://willarecipes.com/best-sweet-and-spicy-corn-casserole-with-jalape-n-o-cheddar/