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!
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.
If fresh corn is in season, you can substitute 6 ears 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.