Southwest Corn Casserole

This rich and creamy corn casserole is surprisingly delightful with an extra boost of flavor from vegetables and chipotle seasoning.  You can serve it topped with sour cream or salsa for an additional southwest flare. Feel free to add black beans and transform this from a side dish to a main course if you want a vegetarian option.

I got the idea for this dish from the corn casserole I typically make for Thanksgiving, but wanted to do something a little different. Since my husband has been on a kick with adding some spice to his diet and my three year old found a new love of olives, I thought this dish would be appropriate for both of them. I caught the three year old taking handfuls of sliced olives out of the bowl. One issue I ran into with this dish was that it smells really good after taking it out of the oven and I had three sets of hands I had to monitor. First, there was my husband which felt like he became my third child. He kept trying to eat it before I could take a picture of it. When I fought him off, my three year old became the second potential thief when she finished her olives and really became attracted to the dish once the sour cream was put on top. Finally, the sweetest little potential thief came in the form of my one year old. She kept trying to grab handfuls of it between pictures. After all of this I need a martini!

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Southwest Corn Casserole

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

 

This rich and creamy corn casserole is surprisingly delightful with an extra boost of flavor from vegetables and chipotle seasoning. You can serve it topped with sour cream or salsa for an additional southwest flare. Feel free to add black beans and transform this from a side dish to a main course if you want a vegetarian option.

Course: Side Dish

Cuisine: Southwest

Servings: 6 Servings

Author: Holly- 3 Yummy Tummies

Ingredients

• 1/2 C. Red Pepper finely diced
• 1/2 C. Canned Sliced Black Olives
• 1/2 C. Red Onion finely diced
• 1 Can Creamed Corn
• 1 Can Sweet Corn drained
• 2 C. Shredded Cheddar Cheese
• 1 Box Jiffy Corn Bread Mix
• 1 8 oz. Container of Lite Sour Cream
• 2 Tsp. Chipotle Seasoning
• 1/4 C. Margarine

Instructions

1. Preheat oven to 350 degrees.
2. Mix together corn, cream corn, shredded cheddar cheese, and Jiffy corn bread mix in a large bowl.
3. Melt Margarine in a skillet and add red onion and red pepper.
4. Saute for for around 3 minutes.
5. Add to corn mixture and stir.
6. Add black olives and chipotle seasoning and stir.
7. Add Mixture to an 8X11 glass baking pan coated with cooking spray.
8. Cook for around 35-40 minutes until the top begins to lightly brown.