Spicy Cheddar Corn Casserole

Spicy Cheddar Corn Casserole

Hope you paid attention in math class because spicy + cheesy + corny + casseroley = yummy!

Servings

8 to 12

Prep

35 min

Cook Time

45 min

Ingredients

  • 3 (15 ounce) cans whole kernel sweet corn (approximately 5 cups)
  • 1 tablespoon olive oil
  • ½ cup diced mixed deveined and seeded red and green bell pepper
  • 1 cup Borden Jalapeño Sour Cream Dip
  • 2 ounces (½ of a 4 ounce package) cream cheese
  • 2 tablespoons (¼ stick) of butter, melted
  • 2 cups (8 ounces) shredded Cheddar cheese
  • ½ cup thinly-sliced green onions, including some green
  • Salt and pepper to taste
  • Sliced green onion, for garnish (optional) 

Instructions

Heat oven to 350 degrees. Butter a 9x13-inch baking pan. Drain the corn in a large strainer for approximately 20 minutes, shaking occasionally, and pressing with a clean paper towel to squeeze out excess moisture. Set aside. Heat 1 tablespoon of olive oil in a small pan. Sauté the diced bell pepper for five minutes to cook through. Reserve. In a large bowl, blend together the Jalapeño Sour Cream Dip, cream cheese and melted butter. Stir in corn, cheese, green onion and sautéed bell pepper. Add salt and pepper to taste. Pour the mixture into the prepared baking pan. Bake for 40 to 45 minutes. Remove from oven and allow to rest for a few minutes before serving.  Garnish with chopped green onions, if desired.  

Nutrition Facts

Weight g

Calories 0
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A — Vitamin C —
Calcium — Iron —
Jalapeño Sour Cream Dip

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