1/2 Photos of Jalapeno-Corn Casserole
1 hr 34 mins
1 hr 19 mins
I've had this at potlucks and barbecues. I tend to make it a little hotter, using 2 to 3 jalapenos, but I am a fire-eater! I'm not sure where the recipe originated, but I got it from my friend Lori. I've made a few changes to it due to personal preferences. This recipe is easily halved. Great use for leftover rice....just eliminate step 1 in the directions.
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Units: US | Metric
- 1 cup long-grain rice, uncooked
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 medium green bell pepper, chopped (may substitute red bell pepper)
- 1 cup celery, chopped
- 1/2 cup butter, melted
- 1 -3 jalapeno pepper, seeded and chopped (based on your heat tolerance)
- 2 (16 1/2 ounce) cans cream-style corn
- 1 cup mild cheddar cheese, shredded
- 1/2 cup monterey jack cheese, shredded
- 1 tablespoon sugar
- green pepper rings, cherry tomatoes, fresh chopped parsley or cilantro
- 1Cook the rice according to the package directions; set the rice aside.
- 2Saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
- 3Combine the reserved rice and sauteed vegetables in a large bowl. Add the jalapeno peppers, corn, cheese, and sugar. Stir well.
- 4Spoon the corn mixture into a lightly greased, shallow 2 quart casserole. Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated. Garnish, if desired.
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Nutritional Facts for Jalapeno-Corn Casserole
Serving Size: 1 (176 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 371.8
- Calories from Fat 171
- Total Fat 19.0 g
- Saturated Fat 11.7 g
- Cholesterol 51.6 mg
- Sodium 572.9 mg
- Total Carbohydrate 44.2 g
- Dietary Fiber 2.4 g
- Sugars 6.7 g
- Protein 9.4 g