Cheesy Corn Casserole

 

We love a really good side dish when we have our grilling days.

We like to make something new sometimes and this was a definitely hit.

The boys were not interested with it so we went ahead and put some Jalapenos. 

Feel free to add some in it or not at all.

It was so so good.

Perfect for Potlucks or just dinner at home.

Let me know what you guys think!

INGREDIENTS

• 2 c. shredded cheddar cheese
• 1 c. shredded Monterey Jack cheese
• 2 T. all-purpose flour
• 1/2 tsp. black pepper
• 3/4 c. milk
• 4 oz. cream cheese, softened
• 2/3 c. sliced green onion
• 2 (15.25 oz.) cans whole kernel corn, well drained
• 2 (15.25 oz.) cans whole kernel Mexicorn or Fiesta Corn with red & green peppers, drained
• 1/2 T. to 1 T. chopped pickled jalapeno {about 4 to 6 slices}
• chopped green onions and Jalapenos for garnish {optional}
  
  

  
  

  

  
  

  
  

  
  

  
  

  INSTRUCTIONS:

  1. Toss shredded cheeses, flour, and pepper together in a small bowl. Set aside.
  2. Combine milk, cream cheese, 1/3 cup green onions, hot sauce, and chopped jalapenos in a 9x13-inch baking dish. Add corn and shredded cheese mixture; stir until well combined.
  3. Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining 1/3 cup green onions, and bake 5 minutes more.
  4. Sprinkle with chopped green onions and jalapenos if desired, just before serving.

  
  

  
  
  Enjoy!
  
  
  xoxo