Mexican Scalloped Corn

Elevate your side dish game with this irresistible Mexican Scalloped Corn recipe! Bursting with sweet corn, creamy milk, and a touch of spice from diced jalapeños, this dish brings bold, southwest-inspired flavors to your table. A velvety cheese sauce, enriched with sharp cheddar and zesty pepper jack, is layered with golden panko breadcrumbs for a crispy, bubbling finish. Hints of cumin, smoked paprika, and garlic add depth, while fresh cilantro provides a bright garnish. Perfect as a crowd-pleasing side for taco nights, barbecues, or festive dinners, this easy-to-make casserole bakes to perfection in just 30 minutes. Discover how this creamy, cheesy, and crunchy recipe transforms simple corn into a standout dish everyone will love!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 cups corn kernels (fresh, frozen, or canned)
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1.5 cups whole milk
• 0.5 cups heavy cream
• 2 jalapeño peppers, diced
• 1.5 cups shredded cheddar cheese
• 1 cup shredded pepper jack cheese
• 3 green onions, chopped
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.75 cup panko breadcrumbs
• 2 tablespoons fresh cilantro, chopped (optional garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish and set aside.

Step 2

If using frozen corn, thaw completely. If using canned corn, drain and rinse. Pat the corn dry using paper towels.

Step 3

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Step 4

Gradually whisk in the milk and heavy cream. Cook for 3-4 minutes, stirring frequently, until the mixture thickens.

Step 5

Stir in the garlic powder, ground cumin, smoked paprika, salt, and black pepper. Mix well.

Step 6

Add the diced jalapeños, green onions, corn kernels, 1 cup of the cheddar cheese, and 0.5 cup of the pepper jack cheese to the sauce. Stir until the cheese melts and the mixture is well-combined.

Step 7

Pour the mixture into the prepared baking dish and spread evenly.

Step 8

In a small bowl, mix the panko breadcrumbs with the remaining cheddar and pepper jack cheese. Sprinkle the breadcrumb mixture evenly over the top of the corn mixture.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.

Step 10

Remove from the oven and let it cool for 5 minutes. Garnish with fresh cilantro if desired, and serve warm.

Nutrition Facts

Serving size	1821.9 grams (1821.9g)

Amount per serving	% Daily Value*
Calories	3011

Total Fat 200.20g	257%
Saturated Fat 120.50g	603%
Polyunsaturated Fat 0.40g
Cholesterol 590mg	197%
Sodium 2987mg	130%
Total Carbohydrate 216.30g	79%
Dietary Fiber 28.00g	100%
Total Sugars 66.30g
Protein 116.70g	233%

Vitamin D 185IU	925%
Calcium 2756mg	212%
Iron 13mg	74%
Potassium 3296mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.5%

Protein: 14.9%

Carbs: 27.6%