Cheesy Fiesta Corn Casserole (Print version)
A creamy Cheesy Fiesta Corn Casserole with sweet corn, cheddar, Monterey Jack, cream cheese, green onions, and a little jalapeno heat.
# Ingredients:
For the casserole
01 -
2 cups (225 g) shredded cheddar cheese
02 -
1 cup (110 g) shredded Monterey Jack cheese
03 -
2 tablespoons all-purpose flour
04 -
1/2 teaspoon black pepper
05 -
3/4 cup (180 ml) milk
06 -
4 oz (115 g) cream cheese, softened
07 -
2/3 cup sliced green onions, divided
08 -
1 teaspoon hot sauce
09 -
2 cans (15.25 oz each) whole kernel corn, well drained
10 -
2 cans (15.25 oz each) Mexicorn or fiesta corn with red and green peppers, drained
11 -
1/2 to 1 tablespoon chopped pickled jalapeno
12 -
Chopped fresh cilantro, optional, for garnish
# Instructions:
01 -
Preheat the oven to 350 F. Lightly grease a 9x13-inch baking dish.
02 -
In a medium bowl, toss the cheddar, Monterey Jack, flour, and black pepper until the cheese is evenly coated.
03 -
In the prepared baking dish, stir together the milk, softened cream cheese, 1/3 cup of the green onions, hot sauce, and chopped pickled jalapeno until mostly smooth.
04 -
Add the drained whole kernel corn, drained Mexicorn, and cheese mixture. Stir until the corn is evenly coated and spread it into an even layer.
05 -
Cover the dish tightly with foil and bake for 30 minutes, until the center is hot and the cheese has melted.
06 -
Uncover, sprinkle with the remaining 1/3 cup green onions, and bake 5 minutes more. Let rest 5-10 minutes, then garnish with cilantro if using and serve warm.
# Good to know:
01 -
Best served warm after a short 5-10 minute rest.
02 -
Drain the corn very well so the casserole stays creamy.
03 -
Use 1/2 tablespoon jalapeno for mild heat or 1 tablespoon for more kick.