Cheesy Rotel Corn Casserole

⏱ 30 mins 🍽 6 , 6 serving(s) 🏷 Corn

This comforting casserole is a family favourite, originally adapted from a newspaper clipping. It combines sweet corn with creamy sour cream, melted Monterey Jack cheese, and the zesty kick of drained Rotel tomatoes and chilies. Baked until just set, it results in a wonderfully rich and warm side dish perfect for sharing. The recipe uses simple ingredients for a reliably delicious result.

Cheesy Rotel Corn Casserole

Ingredients

  • 4 ounces butter
  • 1/2 cup yellow onion, chopped fine
  • 3 cups corn (fresh or frozen)
  • 2 eggs
  • 1 cup sour cream
  • 2 teaspoons cumin
  • 1/2 cup cornmeal
  • 9 ounces monterey jack cheese, grated
  • 1 (14 ounce) can Rotel tomatoes & chilies, hot variety (drained)
  • salt

Method

  1. Cook the finely chopped yellow onion in one tablespoon of the butter.
  2. Melt the rest of the butter and combine it with all the remaining ingredients.
  3. Transfer the mixture into a greased casserole dish.
  4. Bake at 350 until it is just set, which should take about 25 minutes.

Nutrition (per serving)

Sodium702500 mg

Recipe details

CategoryCorn
AuthorLa Dilettante