Cheesy Fiesta Corn Casserole
Creamy, cheesy, and bursting with sweet corn and just a hint of spice, this casserole is a perfect comfort food for any occasion.
Servings: 6 servings
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 2 cups Corn (fresh, canned, or frozen) drained if canned, thawed if frozen
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack Cheese
- 1/2 cup Sour Cream
- 1/2 cup Diced Bell Peppers (red or green) finely diced
- 1 Jalapeño finely chopped (remove seeds for less heat)
- 1/4 cup Butter melted
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×9-inch or similar baking dish with butter or nonstick spray to prevent sticking.
- In a large mixing bowl, combine corn, cheddar cheese, Monterey Jack cheese, sour cream, diced bell peppers, jalapeño, melted butter, garlic powder, salt, and black pepper. Stir until the mixture is evenly combined and cheesy.
- Pour the mixture into the greased baking dish and spread it out evenly with a spatula.
- Bake in the preheated oven for 35 minutes, or until the top is golden and the edges are bubbly. If you like a browned top, place under the broiler for 1–2 minutes while watching closely.
- Remove from oven and let cool slightly for 5–10 minutes before serving so it sets a bit and slices cleanly. Enjoy warm!
Notes
For a crunchier finish, sprinkle a tablespoon of panko or extra cheese on top before baking, or broil for a minute at the end.