Name: Hot Cream Cheese Corn Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12
Ingredients: 2 (8 ounce) packages cream cheese, softened; 1 stick butter; 1 cup milk; 4 tablespoons all-purpose flour; 3 (15.25 ounce) cans whole kernel corn, drained; 3 canned jalapeno peppers, chopped, or to taste; salt to taste

Cook Time: 35 minutes

Ingredients

2 (8 ounce) packages cream cheese, softened
1 stick butter
1 cup milk
4 tablespoons all-purpose flour
3 (15.25 ounce) cans whole kernel corn, drained
3 canned jalapeno peppers, chopped, or to taste
Salt to taste

Directions

Preheat the oven to 350F (175C). Grease a casserole dish and set aside.
In a microwave-safe bowl, combine the cream cheese and butter. Microwave on high for 1 to 2 minutes, or until melted.
Transfer the melted cream cheese and butter mixture into a large skillet. Add the milk and flour to the skillet and cook over medium heat. Stir occasionally until the mixture thickens, about 3 to 5 minutes.
In a separate bowl, combine the drained corn and chopped jalapeo peppers. Add this mixture to the skillet with the cream cheese sauce. Season with salt and stir well to combine.
Pour the mixture into the prepared casserole dish and spread it evenly.
Bake in the preheated oven for about 30 minutes, or until the top is lightly browned and the casserole is bubbling.

Nutrition Facts (per serving)

Calories: 306
Total Fat: 22g (28% Daily Value)
Saturated Fat: 14g (68% Daily Value)
Cholesterol: 63mg (21% Daily Value)
Sodium: 596mg (26% Daily Value)
Total Carbohydrate: 24g (9% Daily Value)
Dietary Fiber: 2g (8% Daily Value)
Total Sugars: 4g
Protein: 7g (13% Daily Value)
Vitamin C: 1mg (1% Daily Value)
Calcium: 63mg (5% Daily Value)
Iron: 1mg (8% Daily Value)
Potassium: 235mg (5% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

livingtolearn

10/06/2025 01:52:54 PM

This is really good if you like spicy stuff. I made 1.5 batches and split it up between 3 casserole dishes. One was made as per this recipe and was good. All the canned/jar jalapenos my husband saw at the store were actually pickled and the juices that mixed in with the overall creamy mixture was tasty. I do think that if someone makes it without the jalapenos that it needs pepper and maybe another seasoning or two. One was mixed with rotelle and a sprinkle of pepper, the third one I sprinkled cayenne pepper and chili powder and pepper on and that was good too.

Grandma Louanne

04/08/2023 08:48:30 PM

I’ve made this for years with a couple of slight differences. I use half the butter and I use canned green chilies (poblanos) instead of jalapeños. Their heat is less than jalapeños but it’s there. It is always a hit. It works on a crock pot too which is handy if you’re toting it to a potluck or your oven is needed for other recipes.

lutzflcat

11/05/2019 07:54:31 PM

11.5.19 After I mixed the corn and peppers with the cheese sauce, it seemed extremely thick, so I stirred in some of the reserved corn liquid. I shouldn’t have because as it cooked, it really thinned out, the consistency was way too watery, and I ended up baking for an additional 20 minutes to cook down the liquid. And this is not the recipe’s fault, it’s mine. I’d recommend you follow the recipe as written as I will do in the future (and should have done this time!). I scaled this down to 4 servings, so just 1 can of corn, and the only change that I might consider is cutting back the butter. It puddled a little on the top which I just mixed in before serving. I might add some chopped onions and maybe try adding some buttered fresh bread crumbs on the top in the future, just for some variation. This is so darn easy to make and is really tasty. I used Trader Joe’s Hot & Sweet Jalapeños which gave tantalizing flavor to this side dish. Thanks for sharing your recipe.