Spicy Corn Casserole is a fiesta for the senses. A true crowd favorite, this popular side dish features luscious sweet corn, spicy green chilies and jalapeños, smoky bacon, and a tangy, decadent cream cheese filling that brings it all together.
Like my Green Bean Casserole without Mushroom Soup or this Shoepeg Corn Casserole with green beans, this easy jalapeño corn casserole is excellent for a holiday dinner, a quick weeknight dinner with your family, or a special dinner with guests. Because it’s scalable, it is also a great side dish to take to a potluck dinner!
What you will love about this recipe:
- This recipe for spicy corn casserole is extremely versatile, and you can use any type of corn you have on hand. I usually try to use fresh sweet corn when it’s in season, but you can also substitute frozen or even canned.
- It has just the right amount of heat; jalapenos and chilies make it a little spicy, but the cream cheese filling cools things down a bit. If you are worried about the heat, only add half of the jalapenos and chilies, or leave them out altogether.
- Not only is this hot corn casserole quick and easy to make, it only requires seven easy to find ingredients.
Special thanks to my friend, Leigh Ansley, who graciously shared this recipe with me!
Here’s what you will need:
- Sweet corn – fresh, if you can get it, is the star of this party. Frozen or drained canned corn can be substituted.
- Cream cheese – binds everything together and brings its characteristic tanginess to the celebration.
- Milk – helps to thin out the cream cheese and keeps everything moist.
- Canned green chilies – add big flavor to this dish; you can find them with Mexican food items at most grocery stores.
- Butter – gives this dish a rich buttery taste and keeps it moist.
- Bacon – I think we have established that bacon makes everything better, and this casserole is no exception.
- Jalapeños peppers – add a beautiful green pop of color and, if the ribs and seeds are removed, a mild spiciness. If you like more spice, add the ribs and seeds.
Here’s how to make it:
- Preheat the oven to 350 degrees F.
- Combine the milk, butter, and cream cheese in a small saucepan over low heat. Constantly stir until the butter and cream cheese have melted and the mixture is smooth. Remove from heat.
- Add the green chilies, jalapeño, and corn to the cream cheese mixture and stir to combine.
- Spray a small 8-inch square or round casserole dish with non-stick cooking spray or grease it with butter. Add the mixture.
- Bake for 40-45 minutes or until bubbly around the edges. Top with crumbled bacon and serve immediately.
Frequently asked questions:
Over the years, the lines have blurred on the definitions of each. In general, corn casseroles are creamier and often include cream cheese. Like my Southern Cheesy Corn Pudding, recipes for corn pudding often include cornmeal or a package of Jiffy Cornbread mix and cheese.
Both sides are delicious, and you can serve both any time of year, but corn for Thanksgiving is a must.
Yes, like my Corn Dip with Cream Cheese, you can make this casserole up to 24 hours in advance. Mix it up, place it in the baking dish, cover it tightly, and store it in the refrigerator.
When you are ready to bake it, remove it from the refrigerator about 30 minutes before you put it in the oven to allow it to come to room temperature. Bake as directed and top with crumbled bacon.
Yes, this recipe is versatile and can easily be doubled or tripled to feed a crowd. If you double or triple it, bake it in a 9×13 pan. It also may take a few more minutes to cook.
Leftovers can be stored tightly covered in the refrigerator for up to four days. I do not recommend freezing either the unbaked casserole or leftovers.
This dish is a holiday staple, especially Thanksgiving, and pairs beautifully with Smoked Turkey. It also goes well with Bacon Wrapped Beef Tenderloin, New York Strip Roast, Mushroom Stuffed Pork Tenderloin, or my Brown Sugar and Bourbon Glazed Ham.
It’s also perfect for casual backyard BBQs in the summer and is always a hit at potlucks.
More corn recipes:
If you are a corn lover like me, you might also like these recipes:
- Southern Shrimp and Corn Fritters
- Southern Corn Salad
- Southern Creamed Corn
- Corn and Crab Bisque
- Southern Succotash with White Acre Peas
- Fried Sweet Corn
- Corn Tomato and Avocado Salad.
★ If you liked this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!
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Spicy Corn Casserole Recipe
Ingredients
- 4 cups fresh sweet corn kernels or about 5 ears of fresh corn
- 8 ounces cream cheese at room temperature
- 4 tablespoons unsalted butter
- ⅓ cup whole milk
- 3 ounces diced green chilies can, undrained
- 1 jalapeno pepper diced, with the seeds and ribs removed
- 2 slices bacon cooked and crumbled
Instructions
- Preheat the oven to 350 degrees.
- Combine the milk, butter, and cream cheese in a small saucepan over low heat. Stir constantly until the butter, and cream cheese has melted and the mixture is smooth. Remove from heat.
- Add the green chilies, chopped jalapeno, and corn to the cream cheese mixture and stir to combine.
- Spray a small 8-inch square or round casserole dish with non-stick cooking spray or grease it with butter. Add the mixture.
- Bake for 40-45 minutes or until bubbly around the edges. Top with crumbled bacon and serve immediately.
Notes
Nutrition
**This recipe was originally published on October 2, 2017. It was republished on December 19, 2021, with new photos, expanded directions, and the addition of a FAQ section.
Lanace Davis
What if you can’t find fresh corn, Could canned or frozen be used?
Sharon Rigsby
Hi Lance, yes, you can use either drained canned corn or frozen. I hope you enjoy it.
Sharon
Deb howe
Was easy to make and delicious to eat!
Jenni LeBaron
You had me at jalapeno and bacon. This looks like true comfort food and a great dish to bring to a potluck.
Gritsandpinecones
Thanks Jenni, yes you are right about the jalapeno and bacon, how can anything be bad with those ingredients?