Jalapeno-Corn Casserole

READY IN: 1hr 34mins
Recipe by breezermom

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.

Top Review by 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!

Ingredients Nutrition


  1. Cook the rice according to the package directions; set the rice aside.
  2. Saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
  3. Combine the reserved rice and sauteed vegetables in a large bowl. Add the jalapeno peppers, corn, cheese, and sugar. Stir well.
  4. 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.

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