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Flavorful Jalapeño Popper Corn Casserole

jalapeño popper corn casserole - featured image

A creamy, cheesy, and gently spicy casserole perfect for cookouts, combining the sweetness of corn with the heat of jalapeños and a crunchy topping.

Ingredients

Scale
  • 4 cups frozen corn kernels (about 600 g)
  • 8 ounces cream cheese, softened (225 g)
  • 1 ½ cups shredded sharp cheddar cheese (150 g), divided
  • 23 medium jalapeños, seeded and minced
  • ½ cup mayonnaise (120 ml)
  • 1 cup crushed Ritz crackers or panko (100 g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • Optional: 4 strips cooked and crumbled bacon

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Wash, seed, and finely mince 2-3 jalapeños. Wash hands or use gloves afterward.
  3. In a large bowl, beat the softened cream cheese until smooth. Add mayonnaise and mix until fully combined.
  4. Stir in garlic powder, onion powder, salt, and pepper. Fold in the minced jalapeños, frozen corn (no need to thaw), and 1 cup (100 g) of shredded cheddar cheese. If using bacon, fold it in now.
  5. Spread the mixture evenly in a prepared 9×13-inch casserole dish.
  6. In a small bowl, mix the crushed Ritz crackers or panko with the remaining ½ cup (50 g) shredded cheddar cheese. Sprinkle evenly over the casserole.
  7. Bake for 25 to 30 minutes until the topping is golden brown and the casserole is bubbly around the edges.
  8. Let the casserole sit for 5 to 10 minutes before serving.

Notes

If topping browns too fast, tent with foil halfway through baking. Soften cream cheese before mixing for smooth texture. Taste jalapeños before adding to adjust heat. For gluten-free, use gluten-free panko or cracker crumbs. May substitute mayonnaise with Greek yogurt for lighter texture. Leftovers keep up to 3 days refrigerated; reheat gently to preserve moisture and topping crunch.

Nutrition

Keywords: jalapeño popper, corn casserole, cookout side dish, creamy casserole, spicy casserole, cheesy casserole, easy recipe