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Creamy Mexican Corn Bake

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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
35 min
SERVINGS
12 servings
Dinner
Creamy Mexican Corn Bake
Ingredients
  • 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
Instructions
1
Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
2
Melt the cream cheese and butter in a large, 8x8-inch baking dish using short intervals of microwave heating until they are fully incorporated and smooth.
3
Combine the black beans, tomatoes, Mexican-style corn, and white corn in a bowl and then add them to the cream cheese mixture, stirring until everything is well combined.
4
Place the casserole in the preheated oven and cook for approximately 20 minutes, or until it starts to bubble.
5
Add the remaining half cup of Cheddar cheese to the casserole and stir until it is fully incorporated. Then, top with sliced jalapeno peppers.
6
Continue to bake the casserole in the oven for an additional 3-5 minutes, or until the cheese on top is melted and bubbly.