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Lighter Sweet Corn Casserole with Jalapeño & Cheddar

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A lighter, healthier twist on the classic sweet corn casserole, featuring creamy Greek yogurt, sharp cheddar, and a spicy kick from jalapeño. This comforting dish is quick to prepare and perfect for weeknights or gatherings.

Ingredients

Scale
  • 3 cups frozen sweet corn, thawed (or about 4 fresh ears, kernels cut off)
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 2 large eggs, lightly beaten (room temperature)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 1 cup sharp cheddar cheese, shredded (recommend Cabot Sharp Cheddar)
  • 1 jalapeño, seeded and finely diced
  • 2 green onions, thinly sliced
  • 1/4 cup panko breadcrumbs (for topping)
  • 1 tablespoon melted butter (for topping)
  • Extra shredded cheddar and sliced jalapeño for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking dish with butter or non-stick spray.
  2. Prepare the corn: If using frozen corn, thaw it by running under warm water in a colander for a minute, then pat dry with a clean kitchen towel to remove excess moisture.
  3. Mix the wet ingredients: In a large bowl, whisk together Greek yogurt, beaten eggs, melted butter, honey, salt, pepper, and smoked paprika until smooth.
  4. Add the corn, cheese, and jalapeño: Fold in the thawed corn, 3/4 cup of the shredded cheddar (reserve the rest for topping), diced jalapeño, and sliced green onions. Stir until evenly coated.
  5. Pour the mixture into the prepared dish and spread evenly with a spatula. Tap the dish gently on the counter to settle.
  6. Make the topping: In a small bowl, toss panko breadcrumbs with 1 tablespoon melted butter until coated. Sprinkle over the casserole, then top with reserved 1/4 cup cheddar and a few thin slices of jalapeño if desired.
  7. Bake for 30-35 minutes, until edges are golden brown and bubbly and the center is set but slightly jiggly. If panko browns too fast, tent with foil for the last 10 minutes.
  8. Let the casserole rest for at least 10 minutes before serving. Garnish with extra sliced green onions and serve warm.

Notes

Don’t skip drying the corn to avoid a watery casserole. Use room temperature eggs for smooth mixing. Shred your own cheese for best melting. Let the casserole rest for 10 minutes after baking to set properly. For a gluten-free version, use gluten-free panko or omit the topping. For a dairy-free version, use thick dairy-free yogurt and vegan cheddar.

Nutrition

Keywords: sweet corn casserole, lighter corn casserole, jalapeño cheddar corn, healthy corn casserole, easy corn side dish

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