This post is sponsored by Iowa Corn. All opinions are 100% my own.
Quick, crowd-pleasing side dishes like this Creamed Corn Casserole with Peppers are perfect for busy weeknights or holiday tables. This casserole is bright, flavorful, and simple to prepare.
Homemade creamed corn has a way of bringing back memories—maybe it’s the sweet kernels, the buttery cream sauce, or time spent in the kitchen with family. This version keeps that comforting base but adds diced red bell pepper and jalapeño for color and a gentle kick.
I’ve loved corn since I was small, and a recent trip on the #IACornQuest gave me a new appreciation for how corn is grown and used in so many recipes. We sampled many corn-forward dishes, but this creamed corn casserole felt like home—evoking Sunday suppers and simple comfort.
The sauce for this casserole is on the lighter side, which I prefer. It contains cream cheese and butter for richness, but it’s not overly heavy. As the casserole rests after baking, the sauce firms up slightly and the flavors meld. If you prefer an ultra-rich version, you can adapt other recipes to add more cream or bacon.
The diced peppers add bright contrast to the sweet corn and creamy sauce. If you don’t like heat, substitute a green bell pepper for the jalapeño. If you like more heat, leave in some or all of the jalapeño seeds. This casserole is easy to customize to your family’s tastes.
Creamed Corn Casserole with Peppers
Julie Kotzbach
Pin Recipe
Ingredients
- ½ cup half-and-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 jalapeño, 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
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Preheat oven to 350°F (175°C).
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In a small saucepan over medium heat, cook the half-and-half with the cream cheese, stirring occasionally, until the cream cheese melts and the mixture thickens, about 5 minutes. Remove from heat and set aside. (Prep the vegetables while the cream cheese mixture warms.)
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In a large bowl, combine the corn, diced red bell pepper, diced jalapeño, sugar, salt, and black pepper. Add the cream cheese mixture and the melted butter; stir until evenly combined.
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Transfer the mixture to a 2-quart baking dish and spread into an even layer. Sprinkle the top with shredded parmesan. Bake for 40 minutes, or until the casserole is bubbling and the cheese has melted. Let rest 5 minutes before serving.
Notes
- If fresh corn is available, substitute 6 ears of corn: shuck and boil 5 minutes, cool, then cut the kernels from the cob and use as directed.
- To lighten the dish, use reduced-fat cream cheese or Neufchâtel and 2% milk in place of the half-and-half and full-fat cream cheese.
Nutrition
Carbohydrates: 32 g
Protein: 6 g
Fat: 15 g
Saturated Fat: 8 g
Cholesterol: 38 mg
Sodium: 550 mg
Fiber: 3 g
All nutritional information is an estimate based on third-party calculations. Actual values vary by brands, measuring methods, and portion sizes.
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