A delicious and spicy Jalapeno-Corn Casserole that blends the sweetness of corn with the heat of jalapenos, topped with a golden crust of melted cheese. It's perfect as a side dish for gatherings or a stand-alone delight for spice lovers.
Ingredients
- 2 cups fresh corn kernels can substitute with frozen corn, thawed
- 1 cup sour cream full-fat preferred for creaminess
- 1 egg lightly beaten
- 1 cup shredded cheddar cheese divided
- 2 tablespoons butter melted
- 2 jalapenos, seeded and chopped adjust to taste for spiciness
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x9 inch baking dish or similar size casserole dish.
- In a large bowl, combine the corn, sour cream, beaten egg, half of the shredded cheddar cheese, melted butter, jalapenos, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Pour the mixture into the prepared baking dish. Spread it evenly using a spatula.
- Bake in the preheated oven for about 30 minutes or until the casserole is bubbling and lightly golden on the edges.
- Remove from oven, sprinkle the remaining shredded cheddar cheese on top, and return to the oven. Continue baking for an additional 10 minutes, or until the cheese is melted and golden brown.
- Remove from oven and let it sit for 5 minutes before serving. Garnish with additional chopped jalapenos or fresh herbs if desired.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 24gProtein: 9gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 360mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 4mg