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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
Servings: 6
Course: Dinner, Main Course, Side Dish
Cuisine: American, Mexican
Ingredients Method Notes

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)

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a small bowl, mix together the shredded cheddar cheese, shredded Monterey Jack cheese, all-purpose flour, and black pepper. Set aside.
  3. In a 9x13-inch baking dish, combine the milk, cream cheese, 1/3 cup sliced green onion, hot sauce, and chopped pickled jalapeno.
  4. 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.
  5. Cover the baking dish with foil and bake for 30 minutes.
  6. 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.
  7. 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.