Jalapeno Scalloped Corn
Elevate your comfort food game with this Jalapeno Scalloped Corn, a spicy take on a classic casserole that's equal parts creamy and bold. Featuring sweet corn kernels enveloped in a rich, cheesy béchamel sauce, this dish gets a fiery kick from finely chopped jalapenos, balanced perfectly by a golden, crispy panko breadcrumb topping. With every bite offering layers of velvety cheese, tender corn, and a touch of heat, it’s a perfect side dish for holiday dinners, potlucks, or any occasion that calls for indulgent flavor. Ready in just about an hour, this crowd-pleaser is easy to make and customizable with optional green onion garnish for a fresh finish. Whether you're a fan of spice or just looking to upgrade your casserole repertoire, Jalapeno Scalloped Corn is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Sweet corn kernels (canned or fresh)
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 1.5 cups Shredded cheddar cheese
- 2 medium Jalapenos (seeded and finely chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 large Eggs
- 0.5 cups Panko breadcrumbs
- 0.25 teaspoon Paprika
- 2 tablespoons Green onions (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish with butter or non-stick spray.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly pour in the milk and heavy cream, whisking continuously to create a smooth mixture. Cook until the sauce thickens slightly, about 3-4 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese, chopped jalapenos, salt, and black pepper. Mix until the cheese is fully melted and incorporated into the sauce.
In a large bowl, combine the corn kernels with the cheese sauce. Stir until the corn is evenly coated.
In a separate small bowl, beat the eggs, then fold them into the corn mixture until fully combined.
Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
In another bowl, mix the panko breadcrumbs with the paprika. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let it cool for 5-10 minutes before serving. Garnish with chopped green onions, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 856 mg | 285% | |
| Sodium | 4088 mg | 178% | |
| Total Carbohydrate | 184.2 g | 67% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 64.8 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1926 mg | 148% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2691 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
