Easy Mexican Corn Casserole
Looking for a Cheesy Mexican Corn Casserole recipe? This is the perfect side dish for summer BBQ's and potlucks! This recipe is super cheesy and creamy with red bell peppers, black beans, tomatoes and fresh jalapeno and cilantro!
Ingredients
- 8 ounces cream cheese, cut into large cubes
- ½ cup butter, cut into cubes
- 20 ounces corn kernels, canned, frozen or cut from cob
- 15 ounces black beans, drained
- 2 Roma tomatoes, seeded, diced
- ½ red bell pepper, diced
- ⅔ cup Mexican cheese blend, shredded
- 2 teaspoons taco seasoning
FOR TOPPING:
- ½ cup sharp cheddar or Monterey Jack cheese, shredded
- ½ cup diced jalapeño peppers, seeds removed (optional)
FOR GARNISH (OPTIONAL):
- fresh cilantro or green onions, chopped
- queso fresco or cotija cheese
- hot sauce
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Grease an 8x8 inch casserole dish with cooking spray.
- To a large microwave safe bowl, add cream cheese and butter. Heat in microwave for 2 minutes. Stir. Add to microwave again and heat for another two minutes. Stir.
- To the cream cheese mixture in the large bowl, add corn, black beans, tomatoes, peppers, shredded Mexican cheese and spices. Stir until well combined.
- Transfer the corn mixture into the prepared baking dish.
- Bake casserole for 20-25 minutes. Remove from oven and stir.
- Sprinkle with shredded Cheddar cheese and jalapeños, return to oven for 5-10 minutes. Bake until cheese is melted and starting to brown.
- Serve warm, sprinkled with optional fresh cilantro or green onions.
Serving: 1, Calories: 335kcal, Carbohydrates: 21g, Protein: 12g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 335mg, Fiber: 5g, Sugar: 4g
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