Jalapeno-Corn Casserole

"I've had this at potlucks and barbecues. I tend to make it a little hotter, using 2 to 3 jalapenos, but I am a fire-eater! I'm not sure where the recipe originated, but I got it from my friend Lori. I've made a few changes to it due to personal preferences. This recipe is easily halved. Great use for leftover rice....just eliminate step 1 in the directions."
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by gailanng photo by gailanng
photo by gailanng photo by gailanng
Ready In:
1hr 34mins




  • Cook the rice according to the package directions; set the rice aside.
  • Saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
  • Combine the reserved rice and sauteed vegetables in a large bowl. Add the jalapeno peppers, corn, cheese, and sugar. Stir well.
  • Spoon the corn mixture into a lightly greased, shallow 2 quart casserole. Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated. Garnish, if desired.

Questions & Replies

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  1. kathiewills
    could i make this with regular corn instead of creamed corn?


  1. Studentchef
    This was really good! I enjoyed it very much, and it was very popular in the house. I love the kick the jalepeno brought, as well as the creaminess that the two cheeses gave to the dish! Very yummy!
  2. stephlabovitz
    This was surprisingly tasty. I used 2 jalapenos to give it a little zing without being overpowering. Other than that, I made it exactly as written.
  3. bell5429_4593025
    I really liked this. Made without the corn bread and rice instead, much better that way. I too left out the sugar, didn't need it. Otherwise I made it as stated. Very good.
  4. Beth W.
    This was delicious. I wonder how it would be to add a couple of beaten eggs to the mixture and then place it into a larger baking dish. The eggs would cause it to rise and become like a souffle. I was tempted to try it this time but I prefer to make the recipe as written the first time out.
  5. Susie D
    I cut the recipe in half and substituted splenda for sugar. Next time I will try it without the sweetener as we found it too sweet. We did like the slight spike of heat & the creamy texture so I do plan to make it again. Thank you for sharing the recipe!



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