Creamed Corn Casserole with Peppers
This post is sponsored by Iowa Corn. All opinions are 100%my own.
Easy side dishes like this Creamed Corn Casserole with Peppers are my favorite for busy weeknights or the holidays! This casserole is loaded with flavor and so colorful!
There’s something deliciously wonderful about homemade creamed corn. Maybe it’s the sweet corn or the creamy, buttery sauce. Or maybe it’s all the days I spent in the kitchen with my Southern grandma.
All I know is that creamed corn casserole is one of those side dishes that lives in my heart. For this creamed corn recipe I gussied up things a bit with red bell peppers and jalapenos for a colorful and flavorful version you can’t help but love.
I’ve been a corn lover ever since I was a little girl. Last month I was lucky enough to go on the #IACornQuest trip and learn more than I ever thought possible about corn. It was so amazing to learn about corn farming and meet some of the families that grow one of my favorite ingredients.
We tried all different kinds of corn-centric recipes on the trip. The corn casserole was probably my favorite of all because it took me back to Sunday suppers with the family. But creamed corn is still my go-to and that’s what I’m sharing with you today!
The sauce for this creamed corn casserole is on the thinner side which I love. It’s not super thick and crazy rich. There is cream cheese and butter in the sauce so you get those rich flavors, but it doesn’t coat your mouth. (That being said if you want that super creamy and rich version, try my creamed corn with bacon.)
The sauce will set up a little as the casserole cools and the butter and cream sauce will marry together even more. The peppers are a great contrast to the sweetness or the corn and creamy sauce. They’re bright pops that really balance out this dish.
For those that don’t like spicy, you can substitute one green bell pepper for the jalapeno. Or if you want more spice, leave the jalapeno seeds in. This dish is super easy to customize to your family’s taste.
Creamed Corn Casserole with Peppers
Ingredients
- ½ cup half-n-half
- 4 ounces cream cheese cut into small pieces
- 45.75 ounces canned corn kernels (3 cans)
- 1 red bell pepper seeded and diced
- 1 large jalapeno seeded and diced
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup unsalted butter melted
- ¼ cup parmesan cheese shredded
Instructions
- Preheat oven to 350 degrees F.
- Place a small saucepan over medium heat. Cook the half-n-half and cream cheese until the cream cheese has melted and the mixture thickens, about 5 mins. Remove from heat and set aside. (I prep the veggies while the cream cheese cooks.)
- In a large mixing bowl, stir together corn, bell pepper, jalapeno, sugar, salt, and pepper. Add the cream cheese mixture and butter to the bowl. Stir until evenly combined.
- Transfer corn mixture to a 2-quart baking dish. Spread into an even layer. Sprinkle the top of the casserole with parmesan cheese. Bake for 40 minutes, or until the casserole is bubbling and cheese is melted. Carefully remove from the oven. Allow to sit for 5 minutes before serving.
Notes
- If fresh corn is in season, you can substitute 6 ears of corn, shucked and boiled for 5 mins. Cool enough to handle and then cut the corn from the cob. Use as directed.
- Lighten up this recipe by substituting reduced fat cream cheese or Neufchâtel cheese and 2% milk.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Hungry for More Corn?
- Black Bean Cakes with Corn & Mango Salsa
- Slow Cooker Potato & Corn Chowder
- Creamy Cornbread Casserole
- Southern Fried Corn with Bacon
- Corn and Tomato Salad
- Mexican Chicken & Corn Chowder
- Pressure Cooker Creamed Corn
- Chorizo Corn Black Bean Mexican Breakfast Casserole
- Chicken & Cornbread Casserole
- Honey Butter Creamy Skillet Corn
- Blueberry Corn Salsa
- Slow Cooker Bacon Potato Corn Chowder
Just looking at your dish and I can’t resist! I love colorful dish!
How long do I cook it in the oven if I double the recipe?
Hi Tingting! Double your ingredients, pour everything into a 9-inch x 13-inch baking dish, and cook for the same amount of time. The larger dish will let everything spread out so you won’t need to adjust the cooking time. 🙂
Can you make this in a crock pot?
Hi KC! I haven’t tried this in the crock pot, but based on other recipes I’m seeing online it looks do-able. I would combine all the ingredients in the slow cooker, cover, and cook on LOW for 4 hours. Then give everything a stir before serving. I’d love to know how it goes if you do try this so I can share with other readers. 🙂
How can you make this the night before?
Delicious!! Perfect side for carnitas and carne asada. A favorite at our.
Why isn’t the amount of can corn increased when a larger batch is being made?
Hi Mary. The “3 cans of corn” is a written note so it doesn’t change automatically with the ingredient amounts. The ounces of corn will change if you adjust the recipe to be x2 or x3 on the recipe card. I was just trying to help save readers from having to do the math of 45.75 ounces / 15.25 ounces per can = 3 cans.