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.
- 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
- Preheat oven to 375 degrees. Spray a 2-quart casserole dish or 8-inch baking dish with nonstick spray and set aside.
- 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.
- Using a food processor or blender, puree cream-style corn, neufchatel and dry mustard.
- 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.
- Melt remaining 2 tbsp butter, then toss with crushed sleeve of Ritz. Set aside.
- 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.
- Let sit 15 minutes before serving.
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!
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! 🙂
Thanks, Marcie! It was really good… in fact, I DID eat it for lunch a couple days after. 😉
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!
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!
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!
Totally… I barely even touch the turkey on Thanksgiving… I’m all about the sides! Thanks, Kelly!
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!
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!
Yeah, you really can’t go wrong covering something in cheese and buttery crackers. 😉 So yummy!
Oh yes! Corn and Jalapeno are two of my favorite ingredients! I have got to make this!
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!
I love jalapeños in anything…okay well maybe not cookies…or cake. ha! This corn looks great! Pinned!
LOL… jalapeno cookies, there’s a new idea!! 😉 thanks, Mariah!
What a unique recipe! All of those flavors go together so well, and it looks so creamy and comforting! Looks delicious!
freakin’ amazing!