Cheesy Baked Corn with Bacon and Jalapeño

5 from 2 votes

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.

Prep Time20

Cook Time40

Additional Time5

Total Time1 5

Course: Sides & Vegetables

Cuisine: American

Servings:

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 (reduced fat is okay but not fat free)
1 cup (4 oz.) cheddar cheese, coarsely grated
5 cups (2 lbs.) fresh or frozen corn kernels (thawed if frozen)
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 to 6 minutes. Remove bacon from pan with tongs, place on paper towel lined plate.
4 slices thick-cut bacon, chopped into one inch pieces
Add onion and jalapeños to same skillet, season with salt and pepper. Cook, stirring occasionally, until translucent and tender, 5 to 6 minutes. Stir in garlic and paprika, cook one minute longer.
1 cup finely chopped onion, ½ cup jalapeño peppers, finely chopped, ½ teaspoon kosher salt, freshly ground pepper, to taste, 1 clove garlic, finely chopped, 1 teaspoon paprika
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 to 2 minutes.
1 tablespoon all-purpose flour, ¾ cup whole milk
Remove from heat, add cream cheese slowly, stirring until melted. Stir in cheddar cheese to combine. Stir in corn and cooked bacon.
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
Pour mixture into prepared baking dish and bake until bubbling around edges, 20 to 25 minutes. Do not overbake.
Let cool 5 minutes before serving. Garnish with green onions, if desired. Serve as a side dish or with tortilla chips as an appetizer.

Corn: Freshly-cut corn kernels are the best in this recipe but frozen or canned corn works, too. Use the best-tasting corn you can find.
Vegetarian: Omit the bacon. Use 1 tablespoon olive oil to sauté the vegetables. If desired, add 1 chopped red bell pepper.
Cheese variations: If desired, substitute Monterey Jack, pepper Jack, or another cheese of your choice for the cheddar cheese.

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