Jalapeños Corn Casserole (Cazuela de Elote con Queso y Jalapeños) is a creamy, savory, and slightly spicy baked side dish that brings together the natural sweetness of corn, the sharp tang of cheese, and a kick of heat from jalapeños pepper.
Jump to
This Jalapeños Corn Casserole recipe is a Mexican-inspired dish that's incredibly easy to make and absolutely delicious.
It bakes up creamy, cheesy, and slightly spicy-an irresistible side dish that's perfect for holidays, potlucks, family dinners, and any weeknight meal.
Ingredients You'll Need
Note: See the recipe card for quantities.
- All-purpose flour: Provides structure.
- Cornmeal: Adds a gentle corn flavor.
- Baking powder: Helps the casserole rise.
- Kosher salt & Black pepper: Enhances all the flavors in the mixture.
- Frozen corn (thawed): Adds natural sweetness and moisture. You can replace it with drained canned corn or fresh corn kernels cut (from about 8 ears of corn).
- Scallions (whites and greens): White parts provide mild onion flavor; green parts add freshness at the end.
- Sour cream: Adds richness, moisture, and a slight tang for balance.
- Parmesan cheese: Adds salty, nutty flavor and helps brown the top.
- Eggs: Bind the mixture and help the casserole set properly.
- Pickled jalapeños: Add heat and acidity that cuts through the richness.
- Unsalted butter (melted): Adds moisture, richness, and tenderness.
- Fresh cilantro: Adds fresh, herbal brightness at the end.
- Monterey Jack cheese: Melts smoothly and creates a creamy, gooey texture throughout.
How to Make Jalapeños Corn Casserole
Note: Full instructions are provided in the recipe card below.
- Adjust your oven rack to the center and preheat the oven to 350°F (180°C). Lightly grease a 13×9-inch baking dish. Cut 4 ounces of the Monterey Jack into ½-inch cubes and grate the remaining 4 ounces using the large holes of a box grater; set both aside.
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper.
- Place half of the thawed corn, along with the sliced white parts of the scallions, into a food processor. Pulse until a coarse, chunky purée forms, about 10 quick pulses. Add this corn mixture to the dry ingredients and stir to combine.
- Mix in the sour cream, ¼ cup Parmesan, eggs, minced jalapeños, melted butter, the remaining corn kernels, and the cubed Monterey Jack until everything is evenly incorporated. Spread the mixture into the prepared baking dish. Top with the grated Monterey Jack and the remaining ¼ cup Parmesan.
- Bake for 45-50 minutes, or until the casserole looks slightly puffed and the top is a deep golden brown. Remove from the oven and let it rest on a wire rack for about 10 minutes. Finish by sprinkling the scallion greens and cilantro over the top before serving.
Hint: For the best texture, blend only half of the corn-this keeps the corn casserole creamy without losing the whole-kernel bite.
Storage, Make Ahead, & Freezing
Storage: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave or cover with foil and warm in a 325°F oven until heated through.
Make Ahead: You can assemble the corn casserole (without baking) up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, let it rest at room temperature for 20-30 minutes, then bake as directed.
Freezing: I don't recommend freezing this casserole; it's best enjoyed fresh.
Camila's Tips & Variations
- Use canned or fresh corn if needed: If you don't have frozen corn, drained canned corn, or fresh kernels cut from about 8 cobs work perfectly.
- Cube and shred the cheese: Using both cubed and shredded Monterey Jack gives you pockets of melty cheese inside and a golden, cheesy topping.
- Let it rest before serving: Allowing the casserole to cool for about 10 minutes helps it set, making it easier to slice and serve.
- Adjust the heat: Pickled jalapeños add heat and acidity, but you can use less for a milder flavor or add a little cayenne for more spice.
- Finish with freshness: Don't skip the scallion greens and cilantro on top-they brighten the dish and balance the richness.
Frequently Asked Questions
Why does the recipe use scallion whites and greens separately?
The white parts blend easily with the corn and add mild onion flavor to the base. The green parts are added at the end for a fresh, bright finish.
Can I use fresh jalapeños instead of pickled?
Yes, but the flavor will be different. Pickled jalapeños add acidity and a softer heat. Fresh jalapeños are spicier and less tangy.
❤️ Love this Cazuela de Elote con Queso y Jalapeños recipe?
Then make sure to check out our traditional Chipa Guazú recipe, a delicious Paraguayan corn casserole that is just as comforting.
Pair with
You may also like
Recipe
Jalapeños Corn Casserole
Equipment
Ingredients
- 71 grams all-purpose flour
- 47 grams Quaker yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 pounds frozen corn , thawed
- 4 scallions , white and green parts separated and sliced thin
- 1 cup sour cream
- 28 grams Parmesan cheese , grated
- 2 large eggs , lightly beaten
- ¼ cup minced pickled jalapeños
- 4 tablespoons unsalted butter , melted
- 2 tablespoons chopped fresh cilantro
- 227 grams Monterey Jack cheese
Instructions
- Adjust your oven rack to the center and preheat the oven to 350°F (180°C). Lightly grease a 13×9-inch baking dish.
- Cut 4 ounces of the Monterey Jack into ½-inch cubes and grate the remaining 4 ounces using the large holes of a box grater; set both aside.
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper.
- Place half of the thawed corn, along with the sliced white parts of the scallions, into a food processor.
- Pulse until a coarse, chunky purée forms, about 10 quick pulses. Add this corn mixture to the dry ingredients and stir to combine.
- Mix in the sour cream, ¼ cup Parmesan, eggs, minced jalapeños, melted butter, the remaining corn kernels, and the cubed Monterey Jack until everything is evenly incorporated.
- Spread the mixture into the prepared baking dish. Top with the grated Monterey Jack and the remaining ¼ cup Parmesan.
- Bake for 45-50 minutes, or until the casserole looks slightly puffed and the top is a deep golden brown. Remove from the oven and let it rest on a wire rack for about 10 minutes.
- Finish by sprinkling the scallion greens and cilantro over the top before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
