Cheesy Jalapeno Corn & Rice Casserole

Donna Graffagnino


The title says it all, it's cheesy and full of corn and you can adjust the amount of heat to your taste. You can either pop it in the oven or in the microwave and you have an instant side dish.


☆☆☆☆☆ 0 votes

15 Min
35 Min


  • 1/2
    bell pepper, red or green, finely chopped (optional)
  • 1 can(s)
    whole kernel corn or mexicorn, drained
  • 1 can(s)
    creamed corn
  • 2 Tbsp
    jalapeno peppers, finely chopped with seeds, more or less to your taste
  • 1 1/2 - 2 c
    velveeta cheese, regular or mexican, cubed
  • 2 1/2 - 3 c
    white rice, cooked

How to Make Cheesy Jalapeno Corn & Rice Casserole


  1. Option 1:

    Preheat oven to 350* F.

    In a large baking dish combine all ingredients and mix well.
  2. Bake for 35 minutes or until heated through. Stir well and serve.
  3. Option 2:

    In large microwave safe baking dish with lid, combine all ingredients together. Cover and cook on HI for 5 minutes. Stir, cover and cook on HI for another 5 minutes. Stir again, cover and cook on HI for 5 minutes more.
    If you want it creamier you can add a little milk before cooking the last 5 minutes.
  4. Remove from microwave, keep covered and let sit for 5 minutes.

    *TIPS: You can also add crushed red pepper flakes instead of jalapeno peppers if desired.

Printable Recipe Card

About Cheesy Jalapeno Corn & Rice Casserole

Main Ingredient: Rice/Grains
Regional Style: American

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