Name: Mexican Corn Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Cream cheese, cut into cubes - 1 (8 ounce) package; Butter - ½ cup; Black beans, drained - 1 (15 ounce) can; Diced italian-style tomatoes, drained - 1 (8 ounce) can; Mexican-style corn with red and green peppers, drained - 1 (11 ounce) can; White shoepeg corn, drained - 1 (10 ounce) can; Shredded Cheddar cheese, divided - 1 cup; Diced jalapeno peppers (Optional) - ½ cup

Ingredients for - Mexican Corn Casserole

1. Cream cheese, cut into cubes 1 (8 ounce) package

2. Butter ½ cup

3. Black beans, drained 1 (15 ounce) can

4. Diced italian-style tomatoes, drained 1 (8 ounce) can

5. Mexican-style corn with red and green peppers, drained 1 (11 ounce) can

6. White shoepeg corn, drained 1 (10 ounce) can

7. Shredded Cheddar cheese, divided 1 cup

8. Diced jalapeno peppers (Optional) ½ cup

How to cook deliciously - Mexican Corn Casserole

1 . Stage

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

2 . Stage

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

3 . Stage

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

4 . Stage

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.

5 . Stage

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