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Jalapeno Scalloped Corn

March 11, 2015 by jessfuel 15 Comments

Jalapeno Scalloped Corn Casserole

I’m not usually a side dish person. Our meals tend to be either one-pot/casserole type dinners, big salads, or a main meat with simple sides like steamed or roasted veggies. To me, elaborate side dishes seem like a holiday kind of thing (hello, stuffing and sweet potato casserole).

But every once in a while, I see something that sounds so incredibly delicious I just can’t pass it up. Every once in a while, side dishes are worth the work.

When I saw this Jalapeno Scalloped Corn in my January issue of Cuisine at Home magazine, I swooned. A creamy corn casserole topped with buttery cracker crumbs and kicked up with fresh jalapenos. How could you go wrong? Though this recipe uses canned corn (and was really good that way), I can’t wait to try making it this summer with fresh summer sweet corn.

Jalapeno Scalloped Corn
 
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Author: Cuisine at Home Magazine
Recipe type: Side Dish
Serves: 8
Ingredients
  • 6 tbsp butter, divided
  • 1 bunch scallions, sliced, whites and greens separated
  • 1 medium jalapeno, minced
  • 3 garlic cloves, minced
  • 1 (14 oz) can cream-style corn
  • 1 (oz) package neufchatel (or cream cheese), softened
  • 1 tsp dry mustard
  • 1 (15 oz) can corn, drained
  • 1 sleeve plus ½ cup crushed Ritz crackers, divided
  • Salt & pepper, to taste
Instructions
  1. Preheat oven to 375 degrees. Spray a 2-quart casserole dish or 8-inch baking dish with nonstick spray and set aside.
  2. Melt 4 tbsp butter in a saucepan over medium heat. Add scallion whites and cook until beginning to soften, about 5 minutes. Add jalapeno and garlic, and continue cooking 3 minutes. Remove from heat.
  3. Using a food processor or blender, puree cream-style corn, neufchatel and dry mustard.
  4. In a bowl, combine jalapeno mixture, neufchatel mixture, scallion greens, corn and ½ cup crushed Ritz. Mix well and season to taste with salt & pepper. Pour into casserole dish.
  5. Melt remaining 2 tbsp butter, then toss with crushed sleeve of Ritz. Set aside.
  6. Bake scalloped corn for 25 minutes. Remove from oven, sprinkle with buttered Ritz mixture, then return to oven and bake an additional 10 minutes until golden brown.
  7. Let sit 15 minutes before serving.
3.2.2929

Jalapeno Scalloped Corn Casserole

This casserole was so yummy. It may just have changed my mind about side dishes. Though this would be great for holidays (Easter is coming up!), it would also be great for a potluck, summer BBQ or even a weeknight dinner. I’ll definitely be making this one again. Enjoy!

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Filed Under: Sides Tagged With: casserole, corn, jalapeno

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Comments

  1. marcie says

    March 11, 2015 at 5:22 pm

    Side dishes can totally be the best part of a dish…and I could make a meal out of them! This scalloped corn looks like something I’d be happy to make a meal out of — jalapeño and corn is one of my very favorite combinations! 🙂

    Reply
    • jessfuel says

      March 12, 2015 at 5:40 pm

      Thanks, Marcie! It was really good… in fact, I DID eat it for lunch a couple days after. 😉

      Reply
  2. Gayle @ Pumpkin 'N Spice says

    March 11, 2015 at 5:30 pm

    I love corn casseroles, Jess! This version sounds delicious. I think I could make a whole meal out of this. Sounds so flavorful with the jalapenos too!

    Reply
  3. Rachel @ Bakerita says

    March 11, 2015 at 9:21 pm

    I am suuuuch a side dish person, and I adore corn, and so this looks so perfect for me! I would totally eat this as a main dish 🙂 yum!

    Reply
  4. Kelly - Life Made Sweeter says

    March 12, 2015 at 5:11 am

    Side dishes are always my favorite part – I could always make a meal out of them. This scalloped corn sounds delicious! Love the jalapeno in here!

    Reply
    • jessfuel says

      March 12, 2015 at 5:41 pm

      Totally… I barely even touch the turkey on Thanksgiving… I’m all about the sides! Thanks, Kelly!

      Reply
  5. [email protected] Whole and Heavenly Oven says

    March 12, 2015 at 5:42 am

    Scalloped corn is one of my favorites! I love that you added a little kick to yours with jalapeno! So trying that next time. 🙂 This looks fabulous, Jess!

    Reply
  6. [email protected] Well Floured Kitchen says

    March 12, 2015 at 7:22 am

    Scalloped anything sounds good to me! I don’t think I’ve ever had a dish like this with corn, it would be a big hit with my kids. That crunchy topping looks awesome!

    Reply
    • jessfuel says

      March 12, 2015 at 5:42 pm

      Yeah, you really can’t go wrong covering something in cheese and buttery crackers. 😉 So yummy!

      Reply
  7. Annie @Maebells says

    March 12, 2015 at 11:15 am

    Oh yes! Corn and Jalapeno are two of my favorite ingredients! I have got to make this!

    Reply
  8. Natalie @ Tastes Lovely says

    March 12, 2015 at 11:32 am

    I am a big side dish person. This sounds amazing! And I love that it is topped with ritz crackers. This would be a great easter dish!

    Reply
  9. Mariah @ Mariah's Pleasing Plates says

    March 12, 2015 at 11:53 pm

    I love jalapeños in anything…okay well maybe not cookies…or cake. ha! This corn looks great! Pinned!

    Reply
    • jessfuel says

      March 14, 2015 at 8:26 pm

      LOL… jalapeno cookies, there’s a new idea!! 😉 thanks, Mariah!

      Reply
  10. Denise | Sweet Peas & Saffron says

    March 13, 2015 at 9:13 pm

    What a unique recipe! All of those flavors go together so well, and it looks so creamy and comforting! Looks delicious!

    Reply
  11. Kelsey @ Snacking Squirrel says

    March 14, 2015 at 2:38 pm

    freakin’ amazing!

    Reply

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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