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Cheesy Fiesta Corn Casserole - A Spicy Twist on Classic Corn Casserole

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner, Main Course, Side Dish
Cuisine American, Mexican
Servings 6

Ingredients
  

  • 2 cups shredded cheddar cheese 224 g
  • 1 cup shredded Monterey Jack cheese 112 g
  • 2 tablespoons all-purpose flour 16 g
  • 1/2 teaspoon black pepper 2.5 g
  • 3/4 cup milk 177 ml
  • 4 ounces cream cheese softened (113 g)
  • 2/3 cup sliced green onion divided (75 g)
  • 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)

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a small bowl, mix together the shredded cheddar cheese, shredded Monterey Jack cheese, all-purpose flour, and black pepper. Set aside.
  • In a 9x13-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.
  • 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

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.