Ingredients
Cheese Mixture
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
Creamy Base
- 3/4 cup milk
- 4 oz. cream cheese, softened
- 2/3 cup sliced green onion, divided
- 1 teaspoon hot sauce
- 1/2 tablespoon to 1 tablespoon chopped pickled jalapeño (about 4 to 6 slices)
Corn Mixture
- 2 (15.25 oz.) cans whole kernel corn, well drained
- 2 (15.25 oz.) cans whole kernel Mexicorn or Fiesta Corn with red & green peppers, drained
For Serving
- Chopped fresh cilantro for garnish (optional)
Instructions
- Prepare the Cheese Mixture: In a small bowl, toss the shredded cheddar cheese, shredded Monterey Jack cheese, all-purpose flour, and black pepper together until the cheese is evenly coated with flour. Set aside.
- Mix Creamy Base: In a 9×13-inch baking dish, combine the milk, softened cream cheese, 1/3 cup of the sliced green onions, hot sauce, and chopped jalapeños. Stir well to blend the mixture and break up the cream cheese.
- Add Corn and Cheese: Add the well-drained whole kernel corn and Mexicorn (or Fiesta Corn) to the baking dish. Add the reserved cheese mixture as well, then mix everything together until all the ingredients are evenly combined.
- Bake Covered: Cover the baking dish with foil (or a lid) and bake in a preheated 350℉ oven for 30 minutes, allowing the casserole to heat through, the cheese to melt, and the flavors to meld.
- Finish Baking Uncovered: Remove the cover and sprinkle the top with the remaining 1/3 cup sliced green onions. Return the casserole to the oven and bake uncovered for an additional 5 minutes, until the top is lightly golden and bubbly.
- Garnish and Serve: If desired, sprinkle the casserole with freshly chopped cilantro just before serving for a bright and flavorful finish.
Notes
- If you prefer a mild casserole, use less jalapeño or omit it entirely.
- Monterey Jack can be substituted with Pepper Jack for extra spice.
- This dish can be assembled up to a day in advance and refrigerated until ready to bake.
- Leftovers reheat well in the microwave or oven.
- Add cooked, diced chicken or ground beef to make this a main course.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side-dishes
- Method: Baking
- Cuisine: American, Tex-Mex
- Diet: Vegetarian
Nutrition
- Serving Size: 1/10th of casserole
- Calories: 245
- Sugar: 6g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 38mg
