Mexican Corn Casserole
Corn, tomatoes, and black beans are baked with cream cheese and Cheddar cheese for a creamy, quick, and easy side dish.
Set oven to 400 degrees Fahrenheit (200 degrees C).
Put butter and cream cheese in an 8×8-inch casserole dish.
Stir until smooth after heating in the microwave for 2-minute intervals until melted.
Combine the cream cheese mixture with the black beans, tomatoes, Mexican-style corn, and white corn.
For about 20 minutes, bake the casserole in a preheated oven until bubbling.
Jalapeno peppers and the remaining 1/2 cup Cheddar cheese should be sprinkled on top after mixing 1/2 cup Cheddar cheese into the casserole.
Bake for 3 to 5 more minutes, or until the cheese topping is melted and bubbling.