Cheesy Fiesta Corn Casserole

Ingredients

  • 2 c. shredded cheddar cheese
  • 1 c. shredded Monterey Jack cheese
  • 2 T. all-purpose flour
  • 1/2 tsp. black pepper
  • 3/4 c. milk
  • 4 oz. cream cheese, softened
  • 2/3 c. sliced green onion, divided
  • 1 tsp. hot sauce
  • 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
  • 1/2 T. to 1 T. chopped pickled jalapeno {about 4 to 6 slices}
  • chopped fresh cilantro for garnish {optional}

Directions

  1. Toss shredded cheeses, flour, and pepper together in a bowl. Set aside.
  2. Combine milk, cream cheese, 1/3 cup green onions, hot sauce, and chopped jalapenos in a 9x13-inch baking dish. Add corn and shredded cheese mixture; stir until well combined.
  3. Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining 1/3 cup green onions, and bake 5 minutes more.
  4. Sprinkle with chopped cilantro, if desired, just before serving.

Enjoy!



Source:  The Kitchen is My Playground

www.thekitchenismyplayground.com