Mexican Scalloped Corn
Elevate your side dish game with this irresistible Mexican Scalloped Corn recipe! Bursting with sweet corn, creamy milk, and a touch of spice from diced jalapeños, this dish brings bold, southwest-inspired flavors to your table. A velvety cheese sauce, enriched with sharp cheddar and zesty pepper jack, is layered with golden panko breadcrumbs for a crispy, bubbling finish. Hints of cumin, smoked paprika, and garlic add depth, while fresh cilantro provides a bright garnish. Perfect as a crowd-pleasing side for taco nights, barbecues, or festive dinners, this easy-to-make casserole bakes to perfection in just 30 minutes. Discover how this creamy, cheesy, and crunchy recipe transforms simple corn into a standout dish everyone will love!
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Recipe Information
Ingredients
- 3 cups corn kernels (fresh, frozen, or canned)
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 2 jalapeño peppers, diced
- 1.5 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 3 green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.75 cup panko breadcrumbs
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish and set aside.
If using frozen corn, thaw completely. If using canned corn, drain and rinse. Pat the corn dry using paper towels.
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk and heavy cream. Cook for 3-4 minutes, stirring frequently, until the mixture thickens.
Stir in the garlic powder, ground cumin, smoked paprika, salt, and black pepper. Mix well.
Add the diced jalapeños, green onions, corn kernels, 1 cup of the cheddar cheese, and 0.5 cup of the pepper jack cheese to the sauce. Stir until the cheese melts and the mixture is well-combined.
Pour the mixture into the prepared baking dish and spread evenly.
In a small bowl, mix the panko breadcrumbs with the remaining cheddar and pepper jack cheese. Sprinkle the breadcrumb mixture evenly over the top of the corn mixture.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it cool for 5 minutes. Garnish with fresh cilantro if desired, and serve warm.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 539 mg | 23% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 9.5 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 431 mg | 33% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 386 mg | 8% | |
*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.
