Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 8 to 10 Servings
This incredible casserole is ready in less than an hour! This is what I love serving whenever my family and friends would come over for lunch or dinner. It just goes very well with any meal! Also, it is very easy to prepare. All you need to do is to follow these steps, and you are good to go! You will be done in no time. Enjoy!
Ingredients:
2 (15.25 ounces) cans of whole kernel Mexicorn or Fiesta Corn with red & green peppers, drained
2 cups shredded cheddar cheese
2 (15.25 ounces) cans of whole kernel corn, well-drained
2 tablespoons all-purpose flour
2/3 cup sliced green onion, divided
4 ounces cream cheese, softened
1 teaspoon hot sauce
1 cup shredded Monterey Jack cheese
1/2 tablespoon to 1 tablespoon of chopped pickled jalapeno {about 4 to 6 slices}
3/4 cup milk
chopped fresh cilantro for garnish {optional}
1/2 teaspoon black pepper
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
In a mixing bowl, add the shredded cheeses, pepper, and flour. Whisk everything until well incorporated.
In a separate mixing bowl, add cream cheese, chopped jalapenos, milk, 1/3 cup of green onions, and hot sauce. Stir everything until well blended.
Transfer the mixture to a 9×13-inch baking dish and spread it evenly.
Add the cheese mixture and corn into the baking dish. Stir until well incorporated. Cover the baking dish with the lid or with foil.
Place the casserole in the preheated oven and bake the casserole for about 30 minutes.
Remove the cover and sprinkle the green onions over the casserole.
Put it back in the oven and bake for 5 more minutes. Remove from the oven.
Sprinkle freshly chopped cilantro on top to garnish.
Serve right away. Enjoy!
Ingredients
- 2 (15.25 ounces) cans of whole kernel Mexicorn or Fiesta Corn with red & green peppers, drained
- 2 cups shredded cheddar cheese
- 2 (15.25 ounces) cans of whole kernel corn, well-drained
- 2 tablespoons all-purpose flour
- 2/3 cup sliced green onion, divided
- 4 ounces cream cheese, softened
- 1 teaspoon hot sauce
- 1 cup shredded Monterey Jack cheese
- 1/2 tablespoon to 1 tablespoon of chopped pickled jalapeno {about 4 to 6 slices}
- 3/4 cup milk
- chopped fresh cilantro for garnish {optional}
- 1/2 teaspoon black pepper
Instructions
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
In a mixing bowl, add the shredded cheeses, pepper, and flour. Whisk everything until well incorporated.
In a separate mixing bowl, add cream cheese, chopped jalapenos, milk, 1/3 cup of green onions, and hot sauce. Stir everything until well blended.
Transfer the mixture to a 9×13-inch baking dish and spread it evenly.
Add the cheese mixture and corn into the baking dish. Stir until well incorporated. Cover the baking dish with the lid or with foil.
Place the casserole in the preheated oven and bake the casserole for about 30 minutes.
Remove the cover and sprinkle the green onions over the casserole.
Put it back in the oven and bake for 5 more minutes. Remove from the oven.
Sprinkle freshly chopped cilantro on top to garnish.
Serve right away. Enjoy!
