How long it takes: just over an hour Equipment you’ll need: large baking dish, skillet Servings: 8 Loaded with cheddar cheese, creamy baked corn (without Jiffy mix!) is so, so good! If you’re concerned that it may be too spicy because of the jalapeños, it’s not at all. My dad loves this casserole with bacon and he’s definitely not into hot peppers (or even bell peppers, for that matter).
About this Baked Corn
Use the best corn you can find. For the tastiest corn casserole, you’re going to want to use the tastiest corn because this cheesy baked corn is mostly corn: two whole pounds (or about five cups) of it. Freshly cut corn kernels are definitely at the top of the list but if corn isn’t in season, frozen or canned corn will work. A breeze to make. You’ll use a big skillet to get everything cooked, put it all into a nice casserole dish, and bake it for 20 to 25 minutes until it’s hot and bubbly, ready to serve. You can handle this! Versatile. You don’t have to reserve this recipe for special occasions like Thanksgiving dinner. You won’t believe how great cheesy corn casserole tastes with barbecued ribs, chicken drumsticks, or air fryer BBQ wings. It’s a perfect side with pork carnitas, or meatloaf. You may even choose to serve this creamy corn as an appetizer with crispy tortilla chips and orange mojitos. I like it as a warm alternative to 7-layer dip.
Ingredient Notes
Corn: Lots and lots of it! Fresh is best but canned or frozen corn is good, too. Bacon: Choose center cut bacon if you can. I like thick cut bacon because the chunkier pieces are better in this dish. Onions and Garlic: Any type of onion is fine for this dish. Yellow cooking onions are usually more economical and keep better in your pantry. Jalapeño Peppers: The heat index of these little green peppers can vary a lot. Try a tiny bit of the pepper you are using to determine how hot it’s going to be and adjust the amount you add accordingly. Bell peppers or poblano peppers can be used instead, if you prefer a milder flavor. Cheddar Cheese: Shred your own for the best results. If you’re not a fan of cheddar, Monterey Jack or even pepper Jack are good substitutes. Cream Cheese: Cream cheese melts smoothly and adds a delicious creaminess to the dip. Full fat cream cheese works best; low fat is okay but don’t use fat free cream cheese. Whole Milk: Milk is added to the dip to give it a good consistency. Paprika: I use regular (sweet) paprika but smoked paprika is a good choice, too. You may want to use a bit less unless you really enjoy the smoky flavor.
Recipe Variations
Make it vegetarian. Omit the bacon. Simply sauté the onions and peppers in a tablespoon of butter. Use a different type of pepper. Red or green bell peppers or poblanos could be substituted for the jalapeño. Looking for a cool corn dip? Try my Mexican corn dip with cotija cheese and Greek yogurt. It’s lower in calories and easy to make. We love Mexican street corn pasta salad and traditional spoon bread, too.
Storage & Reheating Tips
Leftover corn casserole is just as tasty the next day. Store leftovers in a covered container for up to 2 days in the refrigerator. Reheat gently in the microwave.
Make-Ahead Idea
Prepare corn casserole but don’t bake it. Cover and refrigerate in the casserole dish for up to 2 days. Remove from the fridge while oven is preheating, uncover, and bake as directed. You’ll probably need to add 5 to 10 minutes to the baking time. Quick-Start Guide!
