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5 from 2 votes

Cheesy Corn Casserole with Jalapeños

Cheesy Corn Casserole with Jalapeños ~ a lightly spicy casserole sweetened with summer corn. A terrific version of an old favorite.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Side, Vegetable
Servings: 12 servings
Author: Tricia


  • 4 ounces Monterey Jack Cheese cut into 1/2" cubes
  • 4 ounces Sharp Cheddar Cheese grated divided
  • 1/3 cup cornmeal
  • 2/3 cup unbleached all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon granulated sugar
  • 5 1/2 to 6 cups fresh or frozen sweet corn thawed (about 8-10 cobs)
  • 4 scallions sliced thin, white and green parts separated
  • 1 Jalapeno pepper seeds removed then minced (more or less to taste)
  • 1 cup sour cream
  • 1/2 cup grated Parmesan cheese divided
  • 3 large eggs lightly whisked
  • 4 tablespoons unsalted butter melted


  • Preheat oven to 350 degrees.
  • Lightly grease or spray a 13x9 inch baking dish.
  • In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, pepper, sugar and cayenne.
  • In the bowl of a food processor, add 1/2 the corn and the scallion whites. Pulse 8-10 times to make a coarse puree. Add the pureed corn and scallion mixture to the flour mixture.
  • Fold in the sour cream, 1/4 cup of Parmesan cheese, eggs, melted butter, the remaining corn, 1/2 the shredded cheddar cheese, all of the cubed Monterey Jack cheese, and the minced jalapeños.
  • Pour the corn mixture into the prepared baking pan. Sprinkle the remaining Parmesan and cheddar cheese on top.
  • Bake until the casserole is puffy and golden brown, about 45 minutes. Cool for about 15 minutes before serving. Garnish with the scallion greens and fresh sliced jalapeños if desired.


Inspired by a recipe in Cook's Country Magazine