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Sweet, spicy, and delightfully creamy, this Fiery Jalapeño Cheesy Corn Bake captures the best of summer produce with a welcome kick of heat. It’s perfect as a side for a backyard barbecue or a guaranteed crowd-pleaser at potlucks.
Ingredients
- 4 cups fresh or frozen corn kernels (thawed if frozen)
- 2 fresh jalapeños, diced (remove seeds for less heat)
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1/2 cup heavy cream (or whole milk for a lighter version)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Begin by preheating the oven to 350°F (175°C). Heat a skillet over medium-high heat, and add the butter. Once the butter has melted, stir in the diced jalapeños and sauté for about 2 minutes, just until they start to soften. Then, add the corn kernels and cook for another 3 minutes, letting the flavors meld beautifully.
Reduce the heat to low and pour in the heavy cream, followed by the garlic powder, salt, and black pepper. Stir gently until everything is well combined. Remove from the heat, and transfer this scrumptious mixture to a lightly greased baking dish.
Sprinkle the shredded cheddar and pepper jack cheeses on top, thoroughly covering the corn mixture. Slide the dish into the preheated oven, and bake for about 15 to 20 minutes, or until the cheese is bubbly and golden around the edges.
Allow the dish to cool for a few minutes before serving to let the flavors settle. Serve hot and savor every creamy, slightly spicy bite.
This Fiery Jalapeño Cheesy Corn Bake is an absolute delight for cheese lovers and spice enthusiasts alike. It’s hearty enough to stand on its own yet pairs wonderfully with grilled meats or tacos. If you’re watching calories, swap in reduced-fat cheese or milk instead of cream. For extra zing, toss in a pinch of chili flakes or top with thinly sliced green onions. Enjoy your warm, gooey corn sensation!
