Jalapeno cheesy corn is meant to be served at a bbq. It’s creamy, salty, cheesy, with a little kick. It was an off chance that I added a little diced jalapeño to my creamed corn one day. We were preparing to have people over and I had a rogue jalapeño sitting in the fridge that I didn’t want to waste. It was subsequently tossed in the creamy mixture and added a ton of flavor that everyone loved.
Jalapeno Cheesy Corn
It’s made in a pot and transferred to an oven-safe baking dish. If you are bringing this delicacy to a bbq, pour into a disposable aluminum pan and minimize clean up and hassle.
After you try this cheesy corn recipe, I PROMISE you wont want to try any other version.
Jalapeno Cheesy Corn
Prep
Cook
Total
Yield 10-12 Servings
Jalapeno Cheesy Corn is the perfect side dish for your next BBQ, Potluck, or Sunday summer. It's creamy, cheesy, and a little spicy.
Ingredients
- 2 tbsp butter
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1 orange pepper, died
- 1 jalapeño, deseeded and diced
- 4 oz cream cheese
- 2 cans of corn, drained
- 1/4 c sour cream
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp pepper
- 1/4 C + 1/4 C shredded cheddar cheese, divided
Instructions
- Preheat the oven to 350 degrees.
- Melt 2 tbsp of butter in a skillet on med-high. Add the diced, onion, red pepper, and orange bell pepper. Let soften for 4 minutes.
- Add the diced and deseeded jalapeño.
- Add the cream cheese and let it melt down. approx 5 mins.
- Add the two cans of drained corn. Stir to combine.
- Stir in the sour cream.
- Season with salt, pepper, and garlic powder. Taste. Adjust seasonings as necessary.
- Stir in the cheddar cheese and transfer to an oven safe baking dish. Top with remaining 1/4 C of shredded cheddar cheese. Bake at 350 degrees for 30-35 minutes. It will be bubbly and beginning to brown when done.
Notes
The mixture will thicken in the oven as it cooks and cools. Serve warm!
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