Jalapeno Corn Casserole Recipe

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Jalapeno Corn Casserole

Jill Cooks


I make this tasty dish at Christmas time and add pimentos. The red from the pimentos and green from the jalapenos look festive.
From cooking with Paula Deen.

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4 (15.25 oz.) cans corn, drained
1 stick butter
8 oz. pkg. cream cheese, softened
1 cup canned evaporated milk
4 tablespoons all-purpose flour
4 jalapenos, seeded and chopped (if you don't like heat, use a green pepper instead)


1Preheat oven to 400. Place corn evenly in the bottom of a 9x13 baking dish.

2In a medium saucepan, combine butter and cream cheese; cook over medium heat, stirring frequently, until butter is melted and mixture is smooth. Stir in milk and flour, and continue cooking until mixture is smooth and creamy, about 5 minutes. Stir in jalapenos. Pour butter mixture over corn; mix well.

3Bake for 30 minutes, or until bubbly and edges begin to brown.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American