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5 from 2 votes

Cheesy Baked Jalapeno Creamy Corn {with Bacon!}

This cheesy baked jalapeño creamy corn is packed with tang and richness, with the right amount of smokiness from bacon. Elevate the classic creamed corn / corn pudding holiday side with this turned up version. The flavours are so addictive that you may find yourself eating it straight out of the serving dish!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 4 people
Calories: 542kcal
Author: Sunena Anand

Equipment

Ingredients

  • 3 cups Frozen corn
  • 2 Jalapenos one finely chopped, one sliced in thin rings
  • 3 slices Bacon cut into strips
  • 1 cup Cheddar cheese split in half
  • 1 cup Heavy cream
  • 2 tablespoon Cream cheese
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powde
  • 1 teaspoon Smoked paprika
  • 1 tsp Sea salt

Instructions

  • Saute the bacon, corn & jalapeno: In a skillet over medium heat, crisp up the bacon. Once the bacon is crisp, add in the finely chopped jalapeño and the corn. Sauté for 5 minutes.
  • Make the sauce: To the skillet, add the heavy cream, cream cheese, and spices. Simmer for another 3-5 minutes.
  • Finish the sauce: Lower the heat to low. Add half of the cheese to the skillet, and combine well so the cheese has melted. Transfer to a baking dish, and top with the remaining cheese and jalapeño rings.
  • Bake: Bake the corn for 10 minutes, and broil for another 3 minutes on high.

Nutrition

Calories: 542kcal | Carbohydrates: 33g | Protein: 15g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 919mg | Potassium: 522mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1588IU | Vitamin C: 18mg | Calcium: 260mg | Iron: 1mg