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Mexican Corn Casserole Recipe

Recipe by: Lori

"A combination of corn, tomatoes, and black beans in a cheesy creamy sauce makes a wonderful addition to any meal."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook25 m
  • Ready In35 m
  • 1Preheat oven to 400 degrees F (200 degrees C).
  • 2Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth.
  • 3Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.
  • 4Bake casserole in the preheated oven until bubbling, about 20 minutes. Stir 1/2 cup Cheddar cheese into casserole until incorporated; top with jalapeno peppers and remaining 1/2 cup Cheddar cheese.
  • 5Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.
Ingredients
  • 12 servings
  • 286 cals
  • 1 (8 ounce) package cream cheese, cut into cubes
  • 1/2 cup butter
  • 1 (15 ounce) can black beans, drained
  • 1 (8 ounce) can diced italian-style tomatoes, drained
  • 1 (11 ounce) can Mexican-style corn with red and green peppers, drained
  • 1 (10 ounce) can white shoepeg corn, drained
  • 1 cup shredded Cheddar cheese, divided
  • 1/2 cup diced jalapeno peppers (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    286
    14%
  • Fat:
    21.4
    33%
  • Carbs:
    16
    5%
  • Protein:
    9.9
    20%
  • Cholesterol:
    62
    21%

Based on a 2,000 calorie diet

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