Step 1 of 7
Easy Mexican Corn and Rice Casserole
Preheat the oven to 350°F.
Step 2 of 7
Easy Mexican Corn and Rice Casserole
Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
Step 3 of 7
Easy Mexican Corn and Rice Casserole
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.
Step 4 of 7
Easy Mexican Corn and Rice Casserole
Transfer the mixture to the prepared baking dish and smooth it into an even layer. Sprinkle the shredded cheese evenly over the top.
Step 5 of 7
Easy Mexican Corn and Rice Casserole
Bake the casserole on middle rack of oven until cheese is golden brown and dish is gently bubbling at the edges, 35-40 minutes.
Step 6 of 7
Easy Mexican Corn and Rice Casserole
Check to see that casserole is done. Carefully remove from oven or add time as needed.
Step 7 of 7
Easy Mexican Corn and Rice Casserole
Allow the casserole to rest for 15 minutes before serving.
