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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1 (8 ounce) package
cream cheese, cut into cubes
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
shredded Cheddar cheese, divided
diced jalapeno peppers
This is a really fun dish! In keeping with most allrecipe reviewers, I made a few changes. I didn't have jalepenos, so I substituted a half cup of salsa and I used a can of tomatoes with green chiles because I didn't have Italian style (and the chiles seemed more in keeping with the dish. In future, I will add onion,and more salsa and I'll cut back on the cream cheese (due to calories). Also, some cilantro would increase the Mexican yumminess. This was very tasty and might even be fun as a chip dip. The family enjoyed it very much and we will have it again.
We really enjoyed this recipe.
Try this one!!! It was soooo delicious! I made it for a Mexican potluck, and it was the perfect side dish. The only changes I made were double-the-cheese, and double-the-jalapenos! I'll definitely be making this again, and soon! :)
My husband and I both liked this recipe. I cook the jalapenos in the dish and add chicken. This twist to it makes it a bit spicier and great for a potluck main dish.
Wow, this was fantastic. I made it for a group of my friends for mexican dinner night. It was creamy and yummy, with a hint of a kick at the end. Since, then, I've made it 3 times. It's wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Corn Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 192
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