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Cheesy Fiesta Corn Casserole Recipe
Ash Tyrrell

Cheesy Fiesta Corn Casserole Recipe

I just whipped up this Cheesy Fiesta Corn Casserole last weekend, and let me tell you—it’s become one of my favorite sides ever. From the moment I mixed cream cheese and cheddar with corn, I knew it was something special.
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Total Time 40 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded cheddar cheese — gives that bold cheesy flavor and nice “pull” when you serve; freshly shredded melts better.
  • 1 cup shredded Monterey Jack cheese — smooth melts well; balances the sharpness of cheddar.
  • 2 tablespoons all-purpose flour — helps thicken the cheese mix so the sauce isn’t runny.
  • ½ teaspoon black pepper — adds mild heat and balances out rich creamy components.
  • ¾ cup whole milk — richness comes from full-fat milk; gives a creamier texture.
  • 4 ounces cream cheese softened — makes the casserole velvety; take it out ahead so it’s soft.
  • 2/3 cup sliced green onion divided — part goes in the bake, part sprinkled on top for freshness and color.
  • 1 teaspoon hot sauce — just a splash for tang and subtle spice; adjust to your taste.
  • 2 15.25-oz cans whole kernel corn, well drained — sweet corn gives texture and sweetness; draining prevents sogginess.
  • 2 15.25-oz cans Mexicorn or Fiesta Corn (with red & green peppers), drained — adds color, mild pepper flavor; again, drain well.
  • ½ to 1 tablespoon chopped pickled jalapeño about 4-6 slices — brings heat and a vinegary kick.
  • Chopped fresh cilantro for garnish optional — adds freshness, color, and a nice herbal contrast.

Method
 

  1. I mix the cheddar, Monterey Jack, flour, and black pepper in a bowl. This lets the flour evenly coat the cheese so when baked, the texture stays creamy and not watery.
  2. In a greased casserole dish, I whisk together the milk, softened cream cheese, half the green onions, hot sauce, and chopped jalapeños. Even if there are lumps at first from cream cheese, they melt out during baking.
  3. After draining both cans of corn and the Mexicorn, I stir them into the creamy base. Then I add the cheese-flour mix and mix everything so every bite has corn and cheesy sauce.
  4. I cover the dish with foil and bake it in a preheated oven at 350°F (about 175°C) for about 30 minutes. The cover helps trap moisture and allows cheeses to melt without burning.
  5. Then I remove the foil, sprinkle the remaining green onions on top and bake for about 5 more minutes. If I want a golden crust, I’ll broil just briefly—but I watch closely so it doesn’t burn.
  6. After baking, I let it sit for a few minutes to set up. Then I garnish with chopped fresh cilantro and serve warm. The rest makes slicing neater and flavor settles nicely.

Notes

  • I always bring cream cheese to room temperature so it mixes smoothly—cold cream cheese causes clumps.
  • I drain the corn (both regular and Mexicorn) thoroughly—excess liquid will water down the casserole.
  • I shred cheese fresh instead of using pre-shredded; fresher cheese melts better and has more flavor.
  • I taste the mixture (cream, hot sauce, jalapeño) before baking so I can adjust the spice level for my crowd.
  • I leave it to rest a few minutes after baking—helps it set and makes it easier to serve.