Creamy Jalapeño Corn Casserole
Servings: 8 servings
Equipment
Ingredients
- 8 ounces cream cheese
- ¼ cup heavy cream
- 3 fresh jalapeños seeded and diced (about ½ cup)
- 2 cans sweet corn drained (15-ounce each)
- ½ cup shredded Pepper Jack
- ½ cup shredded sharp cheddar
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon paprika
Instructions
- Preheat the oven to 350ºF (175ºC).
- In a medium saucepan, heat the cream cheese and heavy cream over medium heat, breaking up the cream cheese and stirring occasionally until smooth.
- To the cream cheese mixture, add the diced jalapeño, sweet corn, half of the pepper jack, half of the sharp cheddar, garlic powder, parsley, salt, and paprika. Stir until combined.
- Transfer the corn mixture to an 8x8 inch baking dish and top with the remaining cheeses.
- Bake for 25-30 minutes or until the cheese starts to turn golden brown and the casserole is bubbling. Allow to cool for about 10 minutes before serving.
Notes
Storage: Let the casserole cool to room temperature then store it in an airtight container in the refrigerator for up to 3-4 days. It can be frozen for up to 3-4 months but cream cheese has a tendency to change texture after being frozen and reheated, so I personally recommend making this dish fresh.
