2 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese
2 T. all-purpose flour
1/2 tsp. black pepper
3/4 c. milk
4 oz. cream cheese, softened
2/3 c. sliced green onion, divided
1 tsp. hot sauce
2 (15.25 oz.) cans whole kernel corn, well drained
2 (15.25 oz.) cans whole kernel Mexicorn or Fiesta Corn with red & green peppers, drained
1/2 T. to 1 T. chopped pickled jalapeno {about 4 to 6 slices}
chopped fresh cilantro for garnish {optional}


Toss shredded cheeses, flour, and pepper together in a small bowl. Set aside.
Combine milk, cream cheese, 1/3 cup green onions, hot sauce, and chopped jalapenos in a 9×13-inch baking dish. Add corn and shredded cheese mixture; stir until well combined.
Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining 1/3 cup green onions, and bake 5 minutes more.
Sprinkle with chopped cilantro, if desired, just before serving.
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