Simple Way to Mexican Corn Husk

Mexican Corn Casserole

After roasting the corn, remove the husk and cut the kernels with a knife.

Recipe Summary Mexican Corn Casserole

A combination of corn, tomatoes, and black beans in a cheesy creamy sauce makes a wonderful addition to any meal.

Ingredients | Mexican Corn Husk

1 (8 ounce) package cream cheese, cut into cubes

½ 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

½ cup diced jalapeno peppers (Optional)

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth.

Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.

Bake casserole in the preheated oven until bubbling, about 20 minutes. Stir 1/2 cup Cheddar cheese into casserole until incorporated; top with jalapeno peppers and remaining 1/2 cup Cheddar cheese.

Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.

Info | Mexican Corn Husk

prep: 10 mins cook: 25 mins total: 35 mins Servings: 12 Yield: 12 servings

TAG : Mexican Corn Casserole

Side Dish, Casseroles, Corn Casserole Recipes,

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