PREP TIME: 10 mins | COOK TIME: 30 mins | TOTAL TIME: 40 mins | Yield: 8-10 servings
Cheesy fiesta corn casserole is ready in less than ten minutes! This corn casserole is the perfect addition to any meal!
I am obsessed with the creamy, cheesy goodness with a dash of kick of this corn casserole! This casserole makes an excellent addition to any dinner dishes list. Incredibly easy to prepare and ready in a snap, this corn casserole is super hard to miss!
If you are looking for a no-hassle, certified scrumptious dish to add to your dinner table, this cheesy fiesta corn casserole is a must-try! It’s wonderful for busy weeknights with amazing flavors in every bite! The combination of Mexicorn or Fiesta corn seasoned with red and green peppers along with a bit of pickled jalapeno, some chopped green onions, and tons of cheese will blow you away!
INGREDIENTS
2 tablespoons all-purpose flour
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
3/4 cup milk
2 (15.25 ounces) cans whole kernel corn, well-drained
4 ounces cream cheese, softened
1 teaspoon hot sauce
2 (15.25 ounces) cans whole kernel Mexicorn or Fiesta Corn with red & green peppers, drained
2/3 cup sliced green onion, divided
chopped fresh cilantro for garnish – optional
1/2 to 1 tablespoon chopped pickled jalapeno (about 4 to 6 slices)
1/2 teaspoon black pepper
HOW TO MAKE CHEESY FIESTA CORN CASSEROLE
Step 1: In a small bowl, place the shredded cheese, flour, and pepper. Mix well and set aside.
Step 2: In a 9 x 13-inch baking dish, combine the milk, cream cheese, 1/3 cup green onions, hot sauce, and chopped jalapenos. Stir in the corn and shredded cheese mixture until mixed.
Step 3: Cover the baking dish and place it in the oven. Bake for about 30 minutes at 350 degrees. Remove the cover and sprinkle the rest of the 1/3 c green onions on top. Resume baking for another 5 minutes.
Step 4: Before serving, garnish with some chopped cilantro if desired. Enjoy!
CHEESY FIESTA CORN CASSEROLE
Ingredients
- 2 tablespoons all-purpose flour
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3/4 cup milk
- 2 15.25 ounces cans whole kernel corn, well-drained
- 4 ounces cream cheese softened
- 1 teaspoon hot sauce
- 2 15.25 ounces cans whole kernel Mexicorn or Fiesta Corn with red & green peppers, drained
- 2/3 cup sliced green onion divided
- chopped fresh cilantro for garnish - optional
- 1/2 to 1 tablespoon chopped pickled jalapeno about 4 to 6 slices
- 1/2 teaspoon black pepper
Instructions
- In a small bowl, place the shredded cheese, flour, and pepper. Mix well and set aside.
- In a 9 x 13-inch baking dish, combine the milk, cream cheese, 1/3 cup green onions, hot sauce, and chopped jalapenos. Stir in the corn and shredded cheese mixture until mixed.
- Cover the baking dish and place it in the oven. Bake for about 30 minutes at 350 degrees. Remove the cover and sprinkle the rest of the 1/3 c. green onions on top. Resume baking for another 5 minutes.
- Before serving, garnish with some chopped cilantro if desired. Enjoy!
