Wednesday June 19th 2019

Mexi-Corn Cheese Casserole

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Rating: 2.8/5 (4 votes cast)

Recipe: Mexi-Corn Cheese Casserole


  • 3 to 4 cups of water
  • 1 (14 1/2 oz.) can corn (1 1/2 cup Drained)
  • 1 tsp.salt
  • 1/2 cup grits
  • 1 to 2 (4 oz.) can mild green chilies, drained

  • 2 cups brown or while rice
  • 2 cups sour cream
  • 1 cup Jack cheese, grated
  • 5 green onions, chopped
  • 1/4 cup Cheddar cheese, grated
  • salt and pepper to taste
  • 3 Tbsp. chopped fresh cilantro


  1. Bring salted water to boil in medium saucepan.
  2. Stir in rice and grits.
  3. Reduce heat to simmer and cover.
  4. Cook rice according to package directions for type of rice used.
  5. When grains are done, remove and set aside.
  6. Preheat oven to 350°.
  7. In large bowl, mix rice, grits and sour cream.
  8. Stir in green onions, salt and pepper.
  9. Grease a 1 1/2 quart casserole dish.
  10. Spread 1/2 rice mixture in bottom of casserole.
  11. Top with half the corn, half the chilies and half the Jack cheese.
  12. Repeat with remaining corn, chilies and Jack cheese.
  13. Top with Cheddar cheese.
  14. Bake, covered, for 20 minutes, uncovered for 10 more minutes.
  15. Sprinkle with cilantro and serve.
  16. Serves 6 to 8.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican


Mexi-Corn Cheese Casserole, 2.8 out of 5 based on 4 ratings
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