This Creamy Fiesta Corn Casserole is pure comfort food full of colorful peppers and cheese. A great side dish for fall potlucks and tailgate parties.
Creamy Fiesta Corn Casserole
This was one of the first recipes I posted after losing my job in March 2014 and making the decision to blog full-time. Be sure to look at the original picture at the bottom!
Paul was promoted around the same time and had a team of his own to manage.
He wanted to break the ice with his new people and food always brings folks together, so why not have a potluck.
My simple Creamy Fiesta Corn Casserole is always a favorite with the casa crew and it was his first choice.
Plus the recipe is easier doubled for larger crowds.
I used a variety of bell peppers but it is equally delicious with green chile or fresh poblano peppers. Jalapeno peppers add a nice kick too!
- 2 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- ½ medium green bell pepper, diced*
- ½ medium orange bell pepper, diced*
- 1 jalapeño, finely diced
- 1 clove garlic, minced
- 1½ tablespoon flour
- ½ cup chicken stock
- ½ cup half & half
- ¼ cup sour cream
- 1 cup shredded cheddar cheese
- 4 cups fresh or frozen corn
- ½ cup panko breadcrumbs
- Salt & pepper to taste
- Pre-heat oven to 350 degrees. Butter or spray a 9x9 inch baking dish with non-stick spray. Set aside.
- Heat a large skillet or Dutch oven over medium heat. Add olive oil, butter, onion, peppers and a pinch of salt, sauté 4-5 minutes until soft. Add garlic and cook another minute.
- Sprinkle in flour; cook for 1 minute. Stir in chicken stock.
- Stir in half & half, sour cream and cheese. Fold corn into cream mixture, salt and pepper to taste.
- Pour corn mixture into baking dish. Top with panko bread crumbs and bake 25-30 minutes until brown and bubbly.
- *Any variety/combination of peppers can be used.