Jalapeno-Corn Casserole

94 mins (prep 15, cooking 79)
14 ingredients
8-10 servings
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.

Categories:  side-dish , served-hot , peppers , taste~mood , spicy , <-4-hours , cheese , corn , eggs~dairy , leftovers , time-to-make , holiday , weeknight , presentation , vegetable , from-scratch , cinco-de-mayo ,
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Serving Size (120.85 g)
Servings 8
Amount per Serving
Calories 236.1 Calories from Fat 145.08
% Daily Value *
Total Fat 16.12g 198.45%
Saturated Fat 8.55g 341.97%
Trans Fat 0.53g %
Cholesterol 32.24mg 85.96%
Sodium 253.44mg 84.48%
Total Carbohydrate 22.58g 60.2%
Dietary Fiber 1.52 g 48.51%
Sugars 4.42 g %
Protein 2.73g 43.61%
Vitamin A 545.67IU% Vitamin C 3.84mg%
Calcium 29.6mg% Iron 0.89mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
long-grain rice, medium onion, green bell pepper, jalapeno pepper, mild cheddar cheese