Skip to content
  • by

Tex Mex Corn Collard Casserole

This makes a great main course. Serve it with a leafy green salad for a complete vegetarian meal.

Serves 4.


  • 3-4 ears corn
  • 2 c collards, destemmed, finely chopped
  • 3 c water
  • 2 Tbsp butter
  • 1/2 c onion, chopped
  • 1 jalapeno pepper, deseeded, chopped
  • 2 Tbsp all purpose flour
  • 1 c milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp marjorum
  • 1 c melting cheese (Jack/Colby blend or similar)


  1. Preheat oven to 350 degrees F and butter an 11 x 7 x 2 inch baking dish or similar.
  2. Shuck corn and slice off the kernels. Place kernels in large pot; add collards and water.
  3. Bring to boil on medium high. Reduce to low heat, cover, and simmer 10 minutes or until tender.
  4. Drain well; place back in pot. Set aside.
  5. In a small pan, melt the butter on medium low. Add onions and jalapenos. Saute 3 minutes. Stir in the flour until dissolved in the butter.
  6. Add milk and stir to a boil. Continue to stir one more minute.
  7. Remove from flame and stir in the salt, pepper and marjorum. Add this sauce to the pot of corn and collards. Mix well.
  8. Transfer the mixture to the prepared baking dish and sprinkle evenly with cheese.
  9. Bake 20 minutes. Serve hot. (This casserole will hold its shape if you wish to serve it sliced.)

Leave a Comment

Your email address will not be published. Required fields are marked *