I think the least exciting part of Thanksgiving for me is the corn. I put it on my plate for the sake of eating my vegetables when in reality I'm most focused and excited for the turkey and stuffing. Just give me all the carbs.

My boyfriend's mother introduced me to her corn casserole; a take on the classic but with a bit of spice and cheese, and it's just what I needed to get myself eating corn again.

I like to add Rotel to this corn casserole to give it a bit of heat and a nice helping of cheese on top. The additional velveeta mixed in gives me “all the feels” of eating queso. This is a recipe you won't want to lose.

To make this corn casserole, you'll need 1/4 cup margarine, 1 can Rotel stewed tomatoes, 1 minced clove, 1/4 cup flour, 2/3 cup milk, 1/2 cup grated velveeta cheese, 9 oz canned corn, 1/2 cup pepper jack grated cheese, 3/4 teaspoon salt, 1/4 teaspoon sugar, and 1/8 teaspoon pepper, basil, and oregano.

With 1/4 cup margarine, stir and sauté one minced clove of garlic. Slowly stir in your flour, milk, salt, pepper, basil, oregano, and sugar and heat until thickened. Stir in the cheese, Rotel, and corn. Finally, add grated cheese of your choice and bake at 350 for 50 minutes.

If you have extra corn leftover from Thanksgiving, this is the perfect way to utilize leftovers into something delicious. I hope that everyone celebrated safely and enjoy the rest of your holiday.