Mexican Corn Casserole


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

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
12 servings


  • 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)


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

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

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

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

Nutrition Facts (per serving)

286 Calories
21g Fat
16g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 286
% Daily Value *
Total Fat 21g 27%
Saturated Fat 13g 67%
Cholesterol 62mg 21%
Sodium 633mg 28%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 13%
Total Sugars 1g
Protein 10g
Vitamin C 7mg 34%
Calcium 186mg 14%
Iron 2mg 9%
Potassium 278mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love