cheese corn recipe
The Best cheese corn recipe
I also appreciate how this recipe is surprisingly healthy for what it is. The corn adds a natural sweetness and fiber, while the cheese contributes protein and calcium without being overly processed. It’s a great way to sneak in some veggies if you add a sprinkle of spinach or bell peppers, and the whole thing comes together in about 20 minutes. Plus, it’s always a hit at gatherings—whether it’s a family dinner, a potluck, or just a simple weeknight meal. The kids love it, the adults enjoy it, and it’s something that feels satisfying without being too complicated.
Cheesy Corn and Black Bean Bake
A comforting baked dish featuring tender corn kernels, creamy cheese, and hearty black beans. Perfect for a weeknight meal with a side of fresh greens.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup shredded cheddar cheese
- 2 cups corn kernels
- 1 can (15 oz) black beans, drained
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 cup shredded Monterey Jack cheese
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, mix flour, salt, and half the shredded cheddar cheese until combined. -
2
In a separate bowl, combine corn kernels, black beans, tomato sauce, garlic, chili powder, and smoked paprika. Stir well. -
3
Spread the corn-bean mixture evenly into the bottom of a greased 9×13-inch baking dish. Top with the flour mixture, pressing lightly. -
4
Sprinkle remaining cheddar and Monterey Jack cheese evenly over the dough. Bake for 25–30 minutes, until the top is golden and edges pull away slightly. -
5
Let cool for 5 minutes before serving. Garnish with fresh cilantro if desired.
🔧Equipment
- Mixing bowl
- Baking dish (9×13 inches)
- Knife and cutting board
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cheesy Corn and Black Bean Bake Works
❓ Frequently Asked Questions About Cheesy Corn and Black Bean Bake
How do I store leftover cheese corn?
Store any leftover cheese corn in an airtight container in the refrigerator for up to three days. To reheat, warm it gently in a skillet over medium heat, stirring occasionally, until heated through. Avoid microwaving to maintain texture.
Can I make this recipe without fresh corn?
Yes, you can substitute canned corn, drained and rinsed, for fresh corn. Choose a high-quality canned variety and use it straight from the can in the recipe.
What if my cheese isn’t melted perfectly?
If the cheese isn’t fully melted, let the dish sit for a few minutes after removing it from the heat. Stirring gently can also help distribute the melted cheese evenly. If needed, add a splash of milk or cream to help loosen it.
How can I adjust the spice level?
Most cheese corn recipes rely on the natural heat from the corn and spices like cumin or chili powder. If you want more heat, add a pinch of cayenne pepper or jalapeño slices. For less, reduce the amount of chili powder or omit it entirely.
