Mexican Corn Casserole recipe

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Ingredients

1 (8 ounce) package cream cheese, cut into cubes
½ cup butter
1 (15 ounce) can black beans, drained
1 (8 ounce) can diced italian-style tomatoes, drained
1 (11 ounce) can Mexican-style corn with red and green peppers, drained
1 (10 ounce) can white shoepeg corn, drained
1 cup shredded Cheddar cheese, divided
½ cup diced jalapeno peppers

Nutrition Info

286.2 calories
carbohydrate: 16 g
cholesterol: 62.2 mg
fat: 21.4 g
fiber: 3.7 g
protein: 9.9 g
saturatedFat: 13.3 g
servingSize: -
sodium: 632.9 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted, stir until smooth.

  3. Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.

  4. Bake casserole in the preheated oven until bubbling, about 20 minutes. Stir 1/2 cup Cheddar cheese into casserole until incorporated, top with jalapeno peppers and remaining 1/2 cup Cheddar cheese.

  5. Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.

Recipe Yield

12 servings

Recipe Note

A combination of corn, tomatoes, and black beans in a cheesy creamy sauce makes a wonderful addition to any meal.

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