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Test Kitchen Approved

Hot Corn Casserole

Time: 25 minutes

Yield: 8 servings

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About

Hot Corn Casserole is not just hot creamed corn, although it is as warm and nurturing as you could hope a beloved homecooked side to be. No, it's Hot Corn Casserole, which brings the heat from pickled jalapeños mixed throughout the casserole, adding a little excitement into the herbaceous and summery flavors. If it doesn't warm you to the core in an instant, we'd be frankly shocked! This is a quick and tasty side dish that's feeling hot, hot, hot and can't wait to show you its dance moves on the kitchen table!

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Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium red bell pepper, cored, seeded, and diced
  • 1/2 medium onion, diced
  • 4 cups fresh or thawed frozen corn kernels
  • 2 cloves garlic, minced
  • 2 teaspoons sweet paprika
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces cream cheese, cut into chunks and at room temperature
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/4 cup diced pickled jalapeños
  • 2 scallions, green parts only, thinly sliced
  • 2 tablespoons fresh cilantro, chopped

Directions

Step 1 -Arrange the oven rack into the middle position.

Step 2 -Preheat the oven to 350 degrees F.

Step 3 -Melt the butter in a 9-10-inch cast-iron skillet or oven-safe nonstick frying pan over medium heat.

Step 4 -Add the bell pepper and the onion to the butter and cook, stirring occasionally, until they just begin to soften, about 3 minutes.

Step 5 -Stir the corn, the garlic, the paprika, the salt, and the black pepper into the veggie mixture and cook for 1 minute.

Step 6 -Transfer the skillet from the heat.

Step 7 -Scatter the cream cheese, the cheddar, the jalapeños, and the scallions evenly over the corn and stir until all the cheese is thoroughly melted.

Step 8 -Bake until the casserole is hot and bubbly, about 15 minutes.

Step 9 -Top the casserole with the cilantro.

Step 10 -Serve warm.

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