From the Cook
1/2
Easy Mexican Corn and Rice Casserole
Instructions
1
Preheat the oven to 350°F.
2
Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
3
Place the corn kernels, cooked rice, salsa, sour cream, scallions, cumin, garlic powder, salt, black pepper, and shredded cheese in a large mixing bowl. Fold the ingredients together with a rubber spatula until thoroughly combined.
4
Transfer the mixture to the prepared baking dish and smooth it into an even layer. Sprinkle the shredded cheese evenly over the top.
5
Bake the casserole on middle rack of oven until cheese is golden brown and dish is gently bubbling at the edges, 35-40 minutes.
6
Check to see that casserole is done. Remove from oven or add time as needed.
7
Allow the casserole to rest for 15 minutes before serving.
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Tips & Tricks (5)
- Toast Your Spices First 🔥Bloom the garlic powder and ground cumin in a dry skillet for 30 seconds before mixing into the casserole to intensify their flavors and eliminate any raw taste.
- Drain Corn Thoroughly 💧Pat frozen corn dry with paper towels after thawing to remove excess moisture, preventing a watery casserole and ensuring better texture and cheese distribution.
- Use Room Temperature Ingredients 🌡️Let sour cream and salsa sit at room temperature for 15 minutes before mixing so they incorporate smoothly without creating cold pockets in the casserole.
- Reserve Cheese for Topping ✨Mix half the cheese into the casserole and sprinkle the remaining half on top before baking to create a golden, crispy cheese layer while keeping the interior creamy.
- Add Scallions at Two Stages 🌿Mix half the scallions into the casserole for depth and reserve the other half as a fresh garnish after baking to brighten the dish and add contrasting texture.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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