Mexican Corn Casserole

  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 35


  • 8 ounces cream cheese, cut into large cubes
  • 1/2 cup butter, cut into cubes
  • 15 ounces black beans, drained
  • 2 roma tomatoes, diced
  • 20 ounces corn kernels (canned, frozen or cut from cob)
  • 2/3 cup Sargento® Shredded 4 Cheese Mexican
  • 1/2 cup Sargento® Shredded Extra Sharp Cheddar Cheese
  • 1/2 cup diced jalapeño peppers, seeds removed (optional)
  • pinch of each: salt, pepper, cumin, onion powder and garlic powder


  1. Preheat oven to 400 degrees F.
  2. Place cream cheese and butter in 8×8 inch casserole dish. Heat in microwave for 2 minutes. Stir. Add to microwave again and heat for another two minutes. Stir.
  3. Mix black beans, diced tomatoes, corn, and shredded Mexican cheese into the cream cheese and butter mixture. Stir until well combined.
  4. Bake casserole for 20 minutes. Remove from oven and stir.
  5. Sprinkle with shredded Cheddar cheese and jalapeños, return to oven for 5 minutes. Bake until cheese is melted and serve warm.


  • Serving Size: 8