Spicy Corn Casserole
Indulge in the bold flavors of this Spicy Corn Casserole, a vibrant side dish that brings a zesty twist to classic comfort food. Featuring a creamy blend of sweet corn, cream cheese, and shredded cheddar and pepper jack cheeses, this casserole is elevated with the heat of jalapeños, smoky paprika, and a hint of ground cumin. A golden, crispy panko breadcrumb topping adds the perfect crunch to every bite. With its balance of creamy, cheesy richness and a spicy kick, this dish is a showstopper for potlucks, family dinners, or holiday gatherings. Ready in just an hour, this easy-to-make casserole serves 8 and can be customized to suit your spice preference. Perfect as a side or even a standalone treat, it’s a must-try for any lover of bold, Southwestern-inspired flavors!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 jalapeños, finely diced (de-seeded for less heat)
- 2 cloves garlic, minced
- 3 cups frozen corn, thawed
- 8 ounces cream cheese, softened
- 1 cup cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- 1 cup sour cream
- 1 4-ounce can canned diced green chiles (mild or spicy, based on preference)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
In a large skillet, melt the butter over medium heat. Add the chopped onion and diced jalapeños, sautéing for 5-7 minutes until soft and fragrant.
Stir in the minced garlic and cook for an additional 1 minute until aromatic. Remove from heat.
In a large mixing bowl, combine the thawed corn, cream cheese, cheddar cheese, pepper jack cheese, sour cream, and diced green chiles.
Add the sautéed onion and jalapeño mixture to the bowl, followed by the smoked paprika, ground cumin, salt, and black pepper. Mix well until all ingredients are evenly combined.
Transfer the mixture into the prepared baking dish and spread it out evenly using a spatula.
In a small bowl, mix together the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Place the casserole in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the edges are bubbling.
Allow the casserole to cool for 5-10 minutes before serving. Garnish with fresh chopped cilantro or green onions if desired.
Nutrition Facts
Calories |
3593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.8 g | 359% | |
| Saturated Fat | 156.0 g | 780% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 3737 mg | 162% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 74.8 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2263 mg | 174% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2532 mg | 54% | |
*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.
