Jalapeno Creamed Corn Casserole

This jalapeno creamed corn casserole is a delightful and spicy twist on a classic dish. Made with creamy corn, jalapenos, and a cheesy topping, this casserole is the perfect side dish for any occasion. It is easy to make and packed with bold flavors that will satisfy your taste buds. The dish can be prepared in just 40 minutes, making it a quick and easy option for busy weeknight dinners or potluck parties. Serve it warm and watch it disappear in no time!

Ingredients

• 4 cups frozen corn kernels
• 1 cup heavy cream
• 1 jalapeno, minced
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup breadcrumbs
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large saucepan, melt the butter over medium heat.
3. Add the minced jalapeno and sauté for 2-3 minutes until softened.
4. Stir in the flour and cook for 1 minute to create a roux.
5. Slowly pour in the heavy cream while whisking constantly to ensure there are no lumps.
6. Add the frozen corn kernels and cook for 5 minutes, stirring occasionally.
7. Season with salt and black pepper.
8. Transfer the creamy corn mixture to a greased baking dish.
9. In a small bowl, combine the shredded cheddar cheese and breadcrumbs.
10. Sprinkle the cheese and breadcrumb mixture evenly over the corn.
11. Bake in the preheated oven for 20-25 minutes until the casserole is hot and bubbly.
12. Garnish with chopped fresh cilantro before serving.
13. Serve warm and enjoy!

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