Jalapeño Corn Casserole

Name: Jalapeu00f1o Corn Casserole
Prep time: 10 min
Total time: 50 min
Yield: 8 - 10 Servings
Ingredients: 1 cup long-grain rice, uncooked; 1 medium onion, chopped; 2 garlic cloves, minced; 1 medium red or green bell pepper, chopped; 1 cup celery, chopped; u00bd cup butter, melted; 1 - 3 jalapeu00f1o pepper, seeded and chopped, to taste; 2 (16u00bd ounce) cans cream-style corn; 1 cup mild cheddar cheese, shredded; u00bd cup Monterey jack cheese, shredded; 1 teaspoon sugar

By Leslie Blythe Casserole, Cheese, Corn, Mexican

March 23, 2018

This Jalapeño Corn Casserole has sweet corn, sharp cheddar, and spicy jalapeños. You can step up the heat by increasing or lessening the amount of jalapeños you use. It's the perfect side dish to serve a crowd and super easy and delicious!

Prep: 10 mins
Cook: 40 mins
Yields: 8 - 10 Servings

Ingredients

1 cup long-grain rice, uncooked

1 medium onion, chopped

2 garlic cloves, minced

1 medium red or green bell pepper, chopped

1 cup celery, chopped

½ cup butter, melted

1 - 3 jalapeño pepper, seeded and chopped, to taste

2 (16½ ounce) cans cream-style corn

1 cup mild cheddar cheese, shredded

½ cup Monterey jack cheese, shredded

1 teaspoon sugar

Directions

1Cook the rice according to the package directions; set the rice aside.

2Sauté onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.

3Combine the reserved rice and sautéed vegetables in a large bowl. Add the jalapeño peppers, corn, cheese, and sugar. Stir well.

4Spoon the corn mixture into a lightly greased, shallow 2-quart casserole. Bake at 350° F for 40 to 45 minutes or until thoroughly heated.

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