Cheesy Jalapeno Corn

Cheesy Jalapeno Corn

10 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
too hot in the kitchen
Recipe by  too hot in the kitchen

“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.”

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Adjust Servings

Original recipe yields 2 quarts



  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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Reviews (10)

Rate This Recipe


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 more flour. I like to use fresh jalapenos with the seeds as we like spicy. For a variation of this recipe I have also added rotel and mozzarella cheese. Good side dish and super easy.



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!

Sarah Jo

Sarah Jo

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 like to do half sour cream.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Cheesy Potato and Corn Chowder


next recipe:

Quick Cheesy Corn