Any dish would benefit from the addition of corn, tomatoes, and black beans in a cheese-based, creamy sauce.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 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)
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place cream cheese and butter in a 8×8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth.
- Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.
- 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.
- Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 13 g |
| Sodium | 633 mg |
| Sugars | 1 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Made this casserole just as recipe stated. It was delicious! My company who I served it to, raved about it!
Very disappointed!! Worst recipe I have made on Allrecipes!!! Read the reviews, followed the recipe exactly. It was soupy & not at all what the pictures showed. Had to add rice to be able to serve as a side dish. Will Not make it again
This just didn’t have enough flavor for me. It was okay, but not great. Too much cream cheese, and it was bland. I made it exactly like the recipe said, but if I ever try it again, I think it needs hot Ro-tel or some kind of salsa.
I knew I would like it but I didn’t know that I would love it. I spooned off a lot of the melted butter. 1/2 stick is plenty of butter. Could not find an 11-ounce can of Italian-style tomatoes so I substituted a can of Rotel tomatoes.
I made this for Christmas (Mexican) dinner & it looked revolting. Not yellow like the picture, mostly white (lumpy cream cheese) I had to convince everyone to try it. While it was hot it had a sour taste. Later while putting away leftovers I tried it & it reminded me of that dip where you put a cube of cream cheese on a plate & pour salsa over it. I wont make it again.
I omitted the black beans, but otherwise used all the listed ingredients. I used 1 can each: Fire roasted corn, White corn, Fiesta corn. I added 1/2 cup Mrs Renfro’s Jalepeno’s, chopped up. I added these to the mixture before stirring it all together instead of putting them on top at the end. This was DELICIOUS!!! I took it to a Potluck Dinner, and everyone loved it!
Wonderful! So tasty! I used corn straight off the cob (4 cobbs) instead of canned and used light cream cheese with 1/2 the butter called for. I also didn’t use the jalapeños but did add some red pepper flakes to the corn mixture for spice. Works great as a side or dip!
This has become a family favorite for Holidays and family gatherings!
Turned out great. I used corn from our garden & found it creamy enough without the cheddar.
I added hot tamales in a row before adding other ingredients. Was very good!
I added hot tamales in a row before adding other ingredients. Was very good!
My family isn’t fond of beans so I omitted them. We don’t use canned goods so I used frozen corn and fresh green and red peppers. I used a jar of HOT salsa because we like spicy foods. I used cojack cheese and baked it as directed. Our family loved it and will make it again.
Easy to prepare and the family loved it!!
Made this as a side to accompany an Easter dinner with baked ham. Had to use peaches and cream frozen corn as the corn mentioned in the recipe was not available in our local grocery store. (small town Canada). Couldn’t find the tomatoes with the peppers so just added fresh. In the end I only put 1/2 cup of the cheddar on the top. It was a colorful, tasty side . Just an added note – tomorrow the leftover ham and corn casserole with a few other ingredients are going to be served as a chowder.
This recipe was delicious!! I did make changes, but only because I had so many fresh vegetables. I used fresh/frozen sweet corn & added my own green & red peppers, fresh tomatoes that I cooked some with more green peppers and fresh jalapenos.
I made this with the Cilantro Lime grilled Chicken and they both were delicious.
Definitely flavorful. Recipe is self described as a side dish, but reviewers (myself included) feel it makes a great dip. If it is to be a side dish then you would need to cut the butter and cheese in half. As it was I added an extra can of beens and corn and it was still too cheesey (if there is such a thing)
Followed the recipe exactly except used 6 tbsp butter instead of 8 and used reduced fat cream cheese. Delicious!!!!
Made this for a work potluck. Didn’t change a thing! Everyone loved it!! SO DELICIOUS!! Thank you!
Instead of adding jalapeños to the top (too hot), I added a small can of chopped mild green chilies to the bean mixture. It added lots of flavor without the heat. Great recipe. A+
Enjoyed this dish. Easy to fix. Omitted jalapeno and it still was a bit spicy – just right. It would also be good as a warm dip.