PREP TIME: 10 mins | COOK TIME: 30 mins | TOTAL TIME: 40 mins | YIELD: 8-10 servings
Bring the best out of any meal with this perfect side – Cheesy Fiesta Corn Casserole. Super easy to pull together and ready in a breeze. Plus, this creamy, delicious casserole has the perfect hint of spice from the Mexican corn and chopped pickled jalapenos that will easily get you hooked!
Forget the fussy preparation with this incredible casserole. Prep this in just ten minutes, pop it in the oven, and it is ready in under an hour! And even if this dish has a spice, it is not over the top making this casserole excellent even for kids. Still, feel free to adjust the kick to suit your preference.
INGREDIENTS
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
3/4 cup milk
4 ounces cream cheese, softened
2/3 cup sliced green onion, divided
1 teaspoon hot sauce
2 (15.25 ounces) cans whole kernel corn, well-drained
2 (15.25 ounces) cans whole kernel Mexicorn or Fiesta Corn with red & green peppers, drained
1/2 to 1 tablespoon chopped pickled jalapeno (about 4 to 6 slices)
chopped fresh cilantro for garnish (optional)
HOW TO MAKE CHEESY FIESTA CORN CASSEROLE
Step 1: In a small bowl, combine the shredded cheeses, flour, and pepper, then set aside.
Step 2: In a 9 x 13-inch baking dish, mix milk, cream cheese, 1/3 cup green onions, hot sauce, and chopped jalapenos until blended. Then, stir in the corn and shredded cheese mixture until well combined.
Step 3: Cover the dish and place in a preheated 350 degrees oven for about 30 minutes. Remove the cover and sprinkle on top the rest of the 1/3 cup green onions. Return to the oven and bake for another 5 minutes.
Step 4: Remove from the oven when done and if desired, garnish with some chopped cilantro, then serve. Enjoy!
Ingredients
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- 3/4 cup milk
- 4 ounces cream cheese, softened
- 2/3 cup sliced green onion, divided
- 1 teaspoon hot sauce
- 2 (15.25 ounces) cans whole kernel corn, well-drained
- 2 (15.25 ounces) cans whole kernel Mexicorn or Fiesta Corn with red & green peppers, drained
- 1/2 to 1 tablespoon chopped pickled jalapeno (about 4 to 6 slices)
- chopped fresh cilantro for garnish (optional)
Instructions
Step 1: In a small bowl, combine the shredded cheeses, flour, and pepper, then set aside.
Step 2: In a 9 x 13-inch baking dish, mix milk, cream cheese, 1/3 cup green onions, hot sauce, and chopped jalapenos until blended. Then, stir in the corn and shredded cheese mixture until well combined.
Step 3: Cover the dish and place in a preheated 350 degrees oven for about 30 minutes. Remove the cover and sprinkle on top the rest of the 1/3 cup green onions. Return to the oven and bake for another 5 minutes.
Step 4: Remove from the oven when done and if desired, garnish with some chopped cilantro, then serve. Enjoy!
