This corn casserole has been a staple in my family for as long as I can remember. Since I can remember I've always helped my mom make this and when I had the opportunity to help make the sides for a meal this was always a go to. It's very simple but it's always consistently good. Every time I have this recipe it just makes me think of home and mom's home cooking.
This recipe is also one of those that is so easy to adjust according to taste. I've made this for people that love spicey dishes and for people that can't handle that much heat; I just adjust the amount of jalapenos or type of peppers according to whom I am cooking for. I prefer mine to have a little spice to it so I use quite a few jalapeno peppers, however, if you don't like that much spice you can cut back on the peppers or use banana peppers or some other type of mild pepper.
This is definitely one of my all time favorite dishes. It goes with so many things and it's also one of those sides that can be made ahead of time and then baked when the rest of the meal is being prepared. I hope you enjoy it as much as I do and everyone that I've shared it with does.
Creamy Corn Casserole
1 Can whole kernal corn, well drained
2-3 Tbsp butter
1 (8oz) block cream cheese, softened
3-4 Tbsp pickled jalapenos, sliced (optional)
1-2 Teaspoons jalapeno juice (optional)
Salt and Pepper to taste
Preheat oven to 350 F.
In an oven safe dish mix together butter and cream cheese. Once combined stir in whole kernal corn, that has been drained, and cream corn. Mix in jalapenos, juice and salt and pepper. Before putting in oven wipe off sides of the dish so the excess mixture won't burn.
Recipe source: Lynsey Lou's