Emily's Mexican Corn

12 ingredients
8 steps

Ingredients

  • 2 (15 ounce) cans whole kernel corn
  • 1 small red pepper, diced
  • 1 bunch green onion, finely sliced
  • 13 of a bunch cilantro, chopped
  • 2 jalapenos, finely diced
  • 1 (15 ounce) canfire roasted diced tomatoes, drained
  • jalapeno pepper cheese
  • cayenne pepper
  • white pepper
  • salt
  • olive oil
  • butter

Directions

  1. 1
    Preheat oven to 350 degrees.
  2. 2
    In a small baking dish, combine corn, red pepper, spring onions, cilantro, jalapenos, and fire roasted tomatees.
  3. 3
    Mix well.
  4. 4
    Pour a little olive oil over all of it, then sprinkle with cayenne pepper, white pepper, and salt.
  5. 5
    Mix well.
  6. 6
    Top with shredded hot pepper cheese (by far, my favorite is Shullsburg brand but any hot pepper cheese will work) and just a couple pats of butter.
  7. 7
    Bake uncovered for about 30 minutes.
  8. 8
    Then turn heat down to 325 degrees and bake an additional 20 minutes.

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