A creamy, cheesy take on corn with a special crunch that is sure to be a hit!

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Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
15 mins
total:
1 hr 5 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.

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  • Combine whole kernel corn, creamed corn, Cheddar cheese, onion, red bell pepper, eggs, milk, olives, salt, and pepper together in a large bowl; pour into the prepared casserole dish. Cover dish with aluminum foil.

  • Bake in the preheated oven for 25 minutes. Remove foil, sprinkle corn chips over corn mixture, and bake until casserole is bubbling, about 20 minutes more. Let casserole stand until set, 15 to 20 minutes.

Cook's Notes:

Green bell pepper can be substituted for red bell pepper. Crushed crackers can be substituted for the Fritos(R).

Nutrition Facts

312 calories; protein 8.8g 18% DV; carbohydrates 36.8g 12% DV; fat 15.7g 24% DV; cholesterol 46.6mg 16% DV; sodium 606.9mg 24% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
11/23/2018
I made this dish for Thanksgiving Dinner and it was the only side dish which had no leftovers. The family loved it! The only changes I made were that I omitted the green olives (don t like em) and I used Chili Cheese Fritos corn chips. Delicious! Thank you for sharing this recipe. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/23/2018
I made this dish for Thanksgiving Dinner and it was the only side dish which had no leftovers. The family loved it! The only changes I made were that I omitted the green olives (don t like em) and I used Chili Cheese Fritos corn chips. Delicious! Thank you for sharing this recipe. Read More
Rating: 3 stars
10/03/2020
10.3.20 I followed the recipe to the letter, but didn’t realize until this went into the oven that I forgot the olives. I just pushed some olive slices down into the corn casserole after it came out of the oven, so no problem there. It was a little runny/wet on the bottom, and it just tasted too much like canned corn to me. If I were to make this again, I’d start by using frozen corn instead of canned, and maybe even add some chopped jalapeño for a bit more flavor (personal taste). It was OK, but overall, I would say it was just a little “soggy” for lack of a better word, not at all creamy. And by the time you let it stand until set (15-20 minutes), it was lukewarm when served. But it certainly is quick and easy to make, so that's a plus. Read More