Spicy Cheddar Corn Casserole

1 Hour 20 Minutes8 – 12 People

This recipes yields enough food for an average of 8 to 12 portions.


  • 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) 


Heat oven to 350 degrees. Butter a 9×13-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.