With Thanksgiving just around the corner, you’re probably looking for some easy, yummy side dishes to fill out your cooking roster. This Tex Mex Corn Casserole fits the bill! Ready in under 25 minutes, this crowd pleaser is a surefire hit at any holiday table. You can even make it ahead, then just pop it in the oven while your turkey rests on the counter before dinnertime. Cheers to a new cheesy, creamy, spicy holiday tradition!
By Elizabeth Palmer Califano
Serves 4-6 (easily doubled)
Total Time: 25 minutes
- 1 tablespoon butter or olive oil
- 1 red jalapeño (deseeded if desired), minced
- 1 green jalapeño (deseeded if desired), minced
- 5 garlic cloves, minced
- 3 cans corn, rinsed and drained
- 1 block of cream cheese
- 1 handful shredded or grated parmesan or cheddar cheese
- 1-2 tablespoons minced fresh herbs of your choice (try cilantro, thyme, parsley, basil, sage)
- 1-2 tablespoons fresh lime juice
- Salt and pepper to taste
- Preheat your oven to 375 degrees.
- In a skillet, heat the butter or olive oil over medium heat. Add the jalapeños and garlic, and cook for 3-4 minutes until softened.
- Add the corn, cream cheese, shredded cheese, herbs, and lime juice, and stir well to combine. Heat everything until melted, and stir until creamy.
- Season to taste with salt and pepper, and more lime juice if needed.
- Pour the corn casserole into a small pan or oven safe skillet, and smooth the top. Sprinkle over a bit more cheese if desired.
- Bake for 10-15 minutes, until bubbly and hot. Broil for 2-3 minutes to brown the top if desired. Enjoy!