Go Back
Print

Bacon, Jalapeno, & Corn Casserole

This bacon, jalapeno, & corn casserole side dish is finished in the oven after being sprinkled with some freshly-grated parmesan cheese and seasoned bread crumbs. It is the perfect warm & spicy dish to serve up as a hearty side during the winter months.

Ingredients

  • 2 tsp vegetable oil
  • 6 slices of thick-cut bacon
  • ½ white onion, small dice
  • 1 clove of garlic, finely minced
  • 4 whole fresh jalapenos, seeds & stems removed, small dice
  • 3 Tbsp salted butter
  • 2 Tbsp all-purpose flour
  • ½ cup heavy cream
  • 1 tsp kosher salt
  • ¼ tsp freshly-ground black pepper
  • 3 cups of frozen sweet corn, thawed
  • ½ cup of freshly-grated parmesan cheese
  • ½ cup of seasoned bread crumbs
  • 2 Tbsp fresh chives, finely sliced,as garnish

Instructions

  • Preheat the oven to 425F.
  • Heat vegetable oil in a large saute pan.
  • Add the 6 slices of thick-cut bacon and cook on medium to medium-low heat until the bacon is cooked-through, but before it is crispy.
  • Remove the bacon, and reserve on paper towels.
  • When the bacon has cooled, cut cooked bacon into small-sized pieces.
  • Add the diced white onion to the pan you used to cook the bacon.
  • Cook the diced white onion for 10 minutes on medium-low heat.
  • Add the minced garlic, and cook for an additional 1 minute.
  • Add the diced jalapenos, and cook for an additional 4 minutes.
  • Remove the cooked onion, garlic, and jalapenos from the pan and set aside.
  • Add the salted butter and all-purpose flour to the saute pan.
  • Cook the roux (a.k.a. the butter and flour mixture) over medium heat, stirring the mixture carefully with a rubber spatula.
  • *Caution: The roux is wicked hot and can burn you very badly.
  • After the roux has cooked for roughly 8-10 minutes, slowly whisk in the heavy cream.
  • Taste the mixture, and season with kosher salt and freshly-ground black pepper.
  • Add in the thawed corn, and stir until combined.
  • Combine the vegetables you cooked earlier with the bacon and the corn.
  • Taste the mixture and add more salt and pepper if desired.
  • Lightly grease a casserole dish with butter.
  • Pour the vegetable and bacon mixture into the casserole dish.
  • Top with the freshly-grated parmesan cheese and the bread crumbs.
  • Bake at 425F for roughly 20 minutes, or until the cheese is lightly golden-brown.
  • Serve with finely-sliced fresh chives as a garnish for this side dish.

Notes

This casserole can definitely be reheated, but is probably best when eaten the same day that it is prepared.