Looking for a flavorful and cheesy twist on the classic corn casserole? Look no further than this Cheesy Fiesta Corn Casserole! This dish features a blend of cheddar and Monterey Jack cheese, along with spicy jalapenos and tangy hot sauce. Perfect as a side dish or main course, this casserole is sure to become a favorite for your family and friends.
Whenever I want to treat my family to a special meal, I turn to this Cheesy Fiesta Corn Casserole. My husband and kids absolutely love the combination of cheesy goodness with the spicy kick from the jalapenos and hot sauce. It’s become a staple in our household, especially during the holidays or family gatherings. I love that it’s easy to make and can be prepared in advance, leaving me with more time to spend with my loved ones.
Why This Cheesy Fiesta Corn Casserole is a Must-Try Dish
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- This dish is a flavorful twist on the classic corn casserole, with a blend of cheddar and Monterey Jack cheese and spicy jalapenos and hot sauce.
- The recipe is easy to follow and can be prepared in advance, making it perfect for busy weeknights or special occasions.
- The casserole is versatile and can be served as a side dish or main course.
- The combination of cheesy goodness with spicy flavors makes this casserole a crowd-pleaser and a favorite in our household.
Ingredients:
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- 2 cups shredded cheddar cheese (224 g)
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- 1 cup shredded Monterey Jack cheese (112 g)
- 2 tablespoons all-purpose flour (16 g)
- 1/2 teaspoon black pepper (2.5 g)
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- 3/4 cup milk (177 ml)
- 4 ounces cream cheese, softened (113 g)
- 2/3 cup sliced green onion, divided (75 g)
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- 1 teaspoon hot sauce (5 ml)
- 2 (15.25 oz.) cans whole kernel corn, well drained (862 g)
- 2 (15.25 oz.) cans whole kernel Mexicorn or Fiesta Corn with red & green peppers, drained (862 g)
- 1/2 to 1 tablespoon chopped pickled jalapeno (about 4 to 6 slices) (7.5 g)
Directions:
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- Preheat the oven to 350°F (175°C).
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- In a small bowl, mix together the shredded cheddar cheese, shredded Monterey Jack cheese, all-purpose flour, and black pepper. Set aside.
- In a 9×13-inch baking dish, combine the milk, cream cheese, 1/3 cup sliced green onion, hot sauce, and chopped pickled jalapeno.
- Add the whole kernel corn and Mexicorn or Fiesta Corn with red & green peppers to the baking dish, then add the shredded cheese mixture. Stir until everything is well combined.
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- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and sprinkle the remaining 1/3 cup sliced green onion on top of the casserole. Bake for an additional 5 minutes or until the cheese is melted and bubbly.
- Serve hot, optionally garnished with chopped cilantro.
Notes:
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- For a milder version, reduce the amount of jalapenos or omit them altogether.
- Leftovers can be stored in the refrigerator for up to 3 days.
- You can also use frozen corn instead of canned corn.