Description
A creamy, cheesy corn casserole baked to golden perfection, packed with sweet corn, blended cheeses, and a touch of spice. Perfect for weeknights or festive gatherings!
Ingredients
2 cups frozen corn kernels
1 cup cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
1/4 cup all-purpose flour
1/2 cup milk
2 tablespoons butter
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
Salt to taste
Instructions
Preheat oven to 375°F (190°C)
Melt butter in a saucepan, stir in flour to make a roux
Add milk, cumin, garlic powder, onion powder, and salt
Cook until slightly thickened, about 3-5 minutes
Add both cheeses, stir until melted
Stir in corn kernels
Transfer mixture to a greased 8×8-inch baking dish
Bake for 25 minutes until golden and bubbly
Cool slightly before serving
Notes
Substitute cayenne pepper with paprika for a milder flavor
Add chopped jalapeños for extra heat
Leftovers can be refrigerated for up to 3 days
Top with cilantro or green onions before serving
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 850mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg