Cheesy Jalapeno Corn

Cheesy Jalapeno Corn

Jmama 2

"This casserole with corn, jalapenos, and cream cheese is similar to another one on this site, but much better. This side can go with any Mexican dish and many more. I even made it as part of our Thanksgiving dinner."


45 m {{adjustedServings}} servings 423 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 751 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt the butter and cream cheese in a saucepan over medium heat. Stir in the flour, milk, and jalapenos. Cook until the mixture reaches a pudding-like consistency.
  3. Pour the corn into a 2-quart casserole dish. Pour the cheese mixture over the corn. Cover with aluminum foil.
  4. Bake in the preheated oven 30 to 45 minutes.
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Your rating



  1. 14 Ratings


I use less butter and just make a classic rue and then melt the cream cheese into that. Be careful taking this to family functions though, they will expect you to bring it every time!

Made this first time as stated and it was good, but needed a little tweaking. I have used both canned and frozen corn with good results. It was a little runny when made as written so I do add mo...

I cut the jalapenos in half, only because I have kids, and added one chopped red pepper that I'd sauteed in a little bit of the butter. I also used FF cream cheese. We liked this. Next time, I'd...