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Easy Lighter Creamy Jalapeño Cheddar Corn Casserole

lighter creamy jalapeño cheddar corn casserole - featured image
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A lighter, brighter twist on classic corn casserole, made with Greek yogurt, sharp cheddar, and fresh jalapeño for a creamy, slightly spicy side dish that’s perfect for weeknights or potlucks.

Ingredients

Scale
  • 3 cups corn kernels (about 2 cans or 3 cups frozen, thawed)
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 1 ½ cups sharp cheddar cheese, shredded, divided
  • 1 medium jalapeño, finely diced
  • 1 large egg
  • 2 tablespoons butter, melted
  • 2 tablespoons all-purpose flour
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • 2 green onions, sliced (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease an 8×8 or 9×9 baking dish with butter or non-stick spray.
  2. Prep the corn: If using canned, drain well in a colander. If using frozen, thaw completely and pat dry with paper towels to remove excess moisture.
  3. Dice the jalapeño: Cut off stem, slice in half lengthwise, remove seeds and membranes for less heat (or leave some for more spice), then finely dice.
  4. Shred the cheese: Grate 1 ½ cups sharp cheddar from a block. Set aside ½ cup for topping.
  5. In a large mixing bowl, whisk together Greek yogurt, egg, and melted butter until smooth.
  6. Add flour, smoked paprika, garlic powder, salt, and black pepper. Whisk until no lumps remain.
  7. Fold in the corn, diced jalapeño, and 1 cup of the shredded cheddar until evenly distributed.
  8. Pour mixture into prepared baking dish and spread into an even layer. Tap dish gently on counter to settle.
  9. Sprinkle remaining ½ cup cheddar evenly over the top.
  10. Bake for 25-30 minutes, until edges are golden and bubbly, center is set (not jiggly), and a toothpick inserted in center comes out mostly clean.
  11. Let rest for 5-10 minutes before slicing. Garnish with sliced green onions and serve warm.

Notes

For a deeper golden top, broil for the last 1-2 minutes, watching closely. To make ahead, assemble up to 24 hours in advance, cover, and refrigerate; add 5-10 minutes to baking time. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: corn casserole, jalapeño cheddar, lighter casserole, Greek yogurt, easy side dish, potluck recipe, vegetarian

Find it online: https://gleamgulp.com/easy-lighter-creamy-jalape-n-o-cheddar-corn-casserole/