Cheesy Baked Corn with Bacon and Jalapeño
Southwestern cheesy baked corn with bacon and jalapeño is so creamy you could enjoy it as a dip but it’s a wonderful side dish, too.
Just in time for Thanksgiving, add cheesy baked corn to your menu. A departure from the usual corn casserole with cornbread, your family will be bowled over by this southwestern version with bacon and jalapeño peppers. Thanksgiving dinner may never be the same!
Loaded with cheddar cheese, creamy baked corn (without Jiffy!) is so, so good! If you’re concerned that it may be too spicy because of the jalapeños, it’s not at all. My dad loves this casserole with bacon and he’s definitely not into hot peppers (or even bell peppers, for that matter).
And don’t reserve this recipe for Thanksgiving dinner. You won’t believe how great cheesy corn casserole tastes with barbecued ribs or chicken drumsticks. It’s a perfect side with pork carnitas, or meatloaf.
You might even want to serve this creamy corn as an appetizer with crispy tortilla chips and orange mojitos.
About this cheesy baked corn
For the tastiest corn casserole, you’re going to want to use the best sweet corn you can find because this cheesy baked corn is mostly corn — two whole pounds (or about five cups) of it. Freshly cut corn kernels are definitely at the top of the list but if corn isn’t in season, frozen or canned corn will work.
You’ll use a big skillet to get everything cooked, put it all into a nice casserole dish, and bake it for 20-25 minutes until it’s hot and bubbly, ready to serve.
What you need
- Corn! Lots and lots of it!
- Onions and garlic
- Jalapeño peppers
- Cheddar cheese
- Cream cheese — for even more delicious creaminess
- Whole milk
How to make this baked corn your own
Man, it’s hard to think of changing a thing about this recipe! You could omit the bacon for a vegetarian side dish. Simply sauté the onions and peppers in a tablespoon of butter. If you want, substitute red or green bell peppers or poblanos for the jalapeño.
If you really have your heart set on the Jiffy cornbread casserole with creamed corn, try this recipe by our friends at Kitchn.
Storage and Reheating Tips
Leftover corn casserole is just as tasty the next day. Store leftovers in a covered container for up to 2 days in the refrigerator. Reheat gently in the microwave.
Make ahead tip
Prepare corn casserole but don’t bake it. Cover and refrigerate in the casserole dish for up to 2 days. Remove from the fridge while oven is preheating, uncover, and bake as directed. You’ll probably need to add 5-10 minutes to the baking time.
More fun side dishes
Looking for a more exciting new recipes to change up your normal menu? Try:
- Green Chile Baked Mac and Cheese
- Cranberry Sauce with Roasted Grapes, Apples, and Shallots
- Air Fryer Sweet Potato Hash with candied bacon!
- Roasted Sugar Snap Peas
- Cheesy Brussels Sprouts AuGratin
- Roasted Cauliflower with Chili Powder
- Instant Pot Farro Stuffing with Sausage and Sweet Potatoes
- Roasted Carrots with Cumin
- Crockpot Carrots with Cinnamon Glaze
- 4 slices thick-cut bacon, chopped into one inch pieces
- 1 cup finely chopped onion (1 small onion)
- ½ cup jalapeño peppers, finely chopped (2 peppers)
- ½ teaspoon kosher salt
- Freshly ground pepper, to taste
- 1 clove garlic, finely chopped
- 1 teaspoon paprika
- 1 tablespoon all-purpose flour
- ¾ cup whole milk
- 4 oz. cream cheese, cut into small pieces
- 1 cup (4 oz.) cheddar cheese, coarsely grated
- 5 cups (2 lbs.) fresh or frozen corn kernels (thawed)
- Sliced green onions, for garnish, if desired
- Heat oven to 375°F. Prepare large (2 qt.) baking dish by spraying lightly with nonstick cooking spray.
- In large skillet, over medium heat, cook bacon until lightly browned, about 5-6 minutes. Remove bacon from pan with tongs, place on paper towel lined plate.
- Add onion and jalapeños to same skillet, season with salt and pepper. Cook, stirring occasionally, until translucent and tender, 5-6 minutes. Stir in garlic and paprika, cook one minute longer.
- Sprinkle flour over onion mixture and cook, stirring, 1 minute. Gradually stir in milk. Bring to a simmer, stirring frequently, until mixture is thickened, 1-2 minutes.
- Remove from heat, add cream cheese slowly, stirring until melted. Stir in cheddar cheese to combine. Stir in corn and bacon.
- Pour mixture into prepared baking dish and bake until bubbling around edges, 20-25 minutes.
- Let cool 5 minutes before serving. Garnish with green onions, if desired.
- Freshly cut corn kernels are best but frozen or canned corn works, too. Use the best tasting corn you can find.
Nutrition Information:Yield: 8 Serving Size: 1 of 8
Amount Per Serving: Calories: 138Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 312mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 6g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.