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Corn Casserole Recipe

A creamy and cheesy corn casserole featuring bell peppers, cream cheese, and Mexican cheese blend.

Ingredients

Scale
  • 2 (12 oz) packages frozen corn.
  • 1 red bell pepper, diced.
  • 1 teaspoon salt.
  • 1 teaspoon black pepper.
  • 1 teaspoon paprika.
  • 2 tablespoons butter.
  • 8 ounces cream cheese, cubed.
  • 2 cups Mexican blend cheese, divided.

Instructions

  1. Preheat oven to exactly 350°F and thoroughly grease 2-quart casserole dish with nonstick spray.
  2. Place frozen corn in large skillet without thawing first.
  3. Add diced bell pepper, salt, black pepper, and paprika to corn in skillet.
  4. Add butter and cubed cream cheese to vegetable mixture.
  5. Cook mixture over medium heat, stirring frequently until corn is heated through.
  6. Continue cooking until cream cheese completely melts and incorporates into sauce.
  7. Remove skillet from heat once cream cheese is fully melted.
  8. Stir one cup of shredded Mexican cheese into hot corn mixture.
  9. Transfer mixture to prepared casserole dish, spreading evenly.
  10. Top casserole with remaining cup of shredded cheese.
  11. Bake uncovered for 20-25 minutes until cheese melts and bubbles.

Notes

Make ahead friendly.
Great side dish.
Double cheese blend.
Quick preparation.

  • Author: Chef Stella

Nutrition

  • Calories: 146
  • Fat: 12 g
  • Carbohydrates: 2 g
  • Protein: 7 g