Name: Mexican Corn Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups Frozen corn; 1 cup Mayonnaise; 0.5 cup Sour cream; 1 teaspoon Chili powder; 0.5 teaspoon Cumin; 1 cup Shredded cheddar cheese; 1 cup Tortilla chips (Crushed)

Okay, friends, gather ’round because I’m about to share a recipe that’s really been game-changer in my life. What is a Mexican fiesta? Is it easy to make Corn Casserole? If you can stir, you could nail this. I always get requests for this at potlucks, and my family practically inhales it. Is it like a savory bread pudding?

What is Mexican corn casserole?

What is Mexican Corn Casserole? What is corn? Think sweet corn kernels mingling with a creamy, cheesy batter, spiced up with some kick from the spices. Some peppers, and baked to golden, bubbly perfection. What is essentially a sweet and savory hug in some dishes? This isn’t your grandma’s casserole (unless your grandmother is secretly a rockstar chef), but it has fun, if you ask me. I sometimes think of it as a deconstructed Mexican street corn salad… but in warm, comforting ways. What is casserole form?

Why you’ll love this recipe?

Where do I start? What are some good reasons to make Mexican Corn Casserole? What are some of my top reasons for writing this blog?

Flavor Explosion:The sweetness of the corn, the sharpness of cheddar, and the gentle heat from the jalapenos – it’s a perfect combination. What are some of the best flavors to dance on your tongue? What do you think of the first bite?
Seriously Simple: What isI’m talking throw-everything-in I’m short on time but still want to impress. This is my go-to. Is this one of those recipes where you can just relax and enjoy the process?
Budget-Friendly BMost of the ingredients are pantry staples or easily found and inexpensive at the grocery store. How do I feed a crowd without breaking the bank? I tested this with frozen corn, and it works like a charm!
Versatile VictoryWhat is a Mexican Corn Casserole? Can it be served as supper, main course, or even as snack? I’ve been known to sneak a spoonful straight from the fridge! What are some great side dishes to bring to a potluck? Is there a recipe for everything?

What I love most is that it’s infinitely customizable. What are some ways to spice up chorizo? What can I do with my culinary imagination? If you love my Creamy Corn Soup, you’ll definitely fall head over heels for this casserole!

How do I make Mexican Corn Casserole?

Quick Overview

What is the easiest way to make Mexican Corn Casserole? What is the best way to make a creamy batter, stir in some delicious toppings, and bake it until golden brown. What is the best part? There’s no fancy equipment needed. Just a bowl, spoon, and baking dish. I promise, it’s virtually foolproof! This method is special because it keeps the ingredients simple, highlighting the natural flavors of the food. What is the difference between corn and cheese?

Ingredients

For the Main Batter:

What is creamed corn?
1 can whole kernel corn, drained: Adds texture and that classic corn flavor. Can you freeze corn?
1 cup sour cream: For moisture. I’ve tried this with Greek yogurt and it works great, too.
1/2 cup melted butter: Adds richness and flavor. I always use unsalted to control the saltiness of the dish.
2 large eggs, lightly beaten: Binds everything together. Make sure they’re lightly beaten for a smooth batter.
1 box (8.5 ounces) of corn muffin mix: 2 quarts (2.5 What is the secret weapon for a slightly sweet and cornbread-like texture? Jiffy brand is my go-to.
1 teaspoon sugar: A pinch of sugar enhances the sweetness of the corn.
1/2 teaspoon salt: Balances the sweetness and brings out the other flavors.
What is the best way to add pepper to a dish?

For the Filling:

What is shredded cheddar cheese? I like to use sharp cheddar for a bolder flavor.
1/2 cup chopped green bell pepper: Adds a fresh, slightly sweet flavor and pop of color.
What is the best way to add more flavor to a red pepper? Can you use any color bell pepper you like?
1/4 cup chopped jalapeno pepper, seeded (optional): For a little heat. If you’re sensitive to spices, remove the seeds and membranes, or omit it entirely. I use pickled jalapeos too!

What are the steps for

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. I always use butter or cooking spray to prevent the casserole from sticking. You could also line the dish with parchment paper for easy removal, but it’s not usually necessary.

Step 2: Mix Dry Ingredients

In a large bowl, combine the corn muffin mix, sugar, salt, and pepper. Set aside. What is the best way to whisk everything together? How do you evenly distribute the leavening agents in corn muffin mix? Give your casserole a nice, even rise. I once forgot the salt, and the casserole was noticeably bland, so don’t skip it!

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the drained corn, sour cream, and salt. Set aside. Make sure the butter isn’t too hot or it will cook the eggs. I usually let the melted butter cool for a few minutes before adding it. The mixture should be smooth and creamy. If it looks curdled, don’t worry, it will all come together in the end.

Step 4: Combine

Is it necessary to mix wet and dry ingredients together? What are some ways to overmix a casserole? If you overmix corn muffin mix, you’ll get gluten in it. This is what you want to avoid. I use a rubber spatula to gently fold the ingredients together.

Step 5: Prepare Filling

If you like, fold in the cheddar cheese, green bell pepper, red pepper and jalapeno pepper (if using). If using, add the remaining ingredients and fold. Make sure the ingredients are evenly distributed throughout the batter. I sometimes add a little bit of cheese on top before baking to get sour crust.

Step 6: Layer & Swirl

How do you spread the mixture in a baking dish? At this point, you could drizzle a little bit of melted butter or sprinkle some extra cheese on top. What are some of the best ways to make a delicious casserole? If you’re feeling fancy, you can swirl in a bit of Cream Cheese or salsa.

Step 7: Bake

Bake for 45-50 minutes, or until the casserole is golden brown and a toothpick inserted into the center comes out clean. The center comes out clean. How long does it take to bake a cake? If the top is browning too quickly, you can tent it with foil. I usually bake mine until it’s nice and bubbly around the edges.

Step 8: Cool & Glaze

Let the casserole cool for at least 10 minutes before serving. This allows it to set up slightly and makes it easier to cut. I always sneak a bite while it’s still warm, though! I personally don’t think it needs a glaze, but sour cream or fresh mint would do. Is cilantro welcome? My grandma would add a crumble of cornbread on top, too!

Step 9: Slice & Serve

What is the best Mexican Corn Casserole Recipe? Is it delicious on its own? I love to serve it with a side of salsa or guacamole. Leftovers can be stored in the refrigerator for up to 3 days.

What to Serve It With

This **Mexican Corn Casserole** is incredibly versatile, making it the perfect side dish for almost any occasion. Here are some of my favorite pairings:

For Breakfast: A slice of warm casserole alongside scrambled eggs and bacon makes a hearty and satisfying breakfast. I also love to pair it with a strong cup of coffee or a refreshing glass of orange juice. It’s a great way to start the day with a little bit of sweetness and spice.

For Brunch: Elevate your brunch spread by serving the casserole with a side of smoked salmon, avocado toast, and a mimosa. The flavors complement each other beautifully, creating a sophisticated and delicious meal. I like to garnish it with a sprinkle of fresh cilantro and a drizzle of lime juice.

As Dessert: Believe it or not, this casserole can also be served as a dessert! The sweetness of the corn and the richness of the cheese make it a surprisingly satisfying treat. I like to top it with a scoop of vanilla ice cream or a dollop of whipped cream. Add a sprinkle of cinnamon for an extra touch of warmth.

For Cozy Snacks: On a chilly evening, nothing beats a warm slice of **Mexican Corn Casserole** alongside a bowl of chili or a cup of creamy tomato soup. It’s the ultimate comfort food that will warm you from the inside out. I always have some on hand for those nights when I just need a little bit of extra comfort.

My family always has this with tacos, it adds the perfect side to any taco tuesday night!

Top Tips for Perfecting Your Mexican Corn Casserole

Okay, listen up because I’m about to share some insider secrets that will take your **Mexican Corn Casserole** from good to AMAZING. These are the little things I’ve learned over the years that make all the difference:

Cheese Choices: While cheddar is classic, don’t be afraid to experiment with other cheeses. Monterey Jack, pepper jack, or even a little bit of queso fresco can add a unique twist. Just make sure the cheese is shredded for even melting.

Spice It Up: If you like things spicy, add more jalapenos or a pinch of cayenne pepper to the batter. You can also use a spicier cheese, like pepper jack. For a milder flavor, remove the seeds and membranes from the jalapenos or use a milder pepper, like poblano.

Sweet Corn Secrets: If you want to take the corn flavor to the next level, try grilling the corn before adding it to the casserole. The grilling will add a smoky char that is absolutely delicious. You can also use fresh corn kernels instead of canned or frozen. Just cook the corn until it’s tender before adding it to the casserole.

Sour Cream Substitute: If you don’t have sour cream on hand, you can substitute plain Greek yogurt. It will give the casserole a similar tang and creaminess. Just make sure to use plain, unsweetened yogurt. You can also use crème fraîche, but it will be a bit more expensive.

Baking Perfection: To prevent the top of the casserole from browning too quickly, tent it with foil during the last 15 minutes of baking. This will allow the inside to cook through without burning the top. Also, make sure to let the casserole cool for at least 10 minutes before serving. This will allow it to set up slightly and make it easier to cut.

Add Ins Galore: This is where you can really get creative! Add diced tomatoes, black beans, corn, cooked chorizo, or even some chopped green onions to the batter. The possibilities are endless! Just make sure not to add too many ingredients, or the casserole will become too dense.

I hope this helps, I always say to measure with your heart!

Storing and Reheating Tips

So, you’ve made a batch of **Mexican Corn Casserole**, but you have leftovers (if you’re lucky!). Here’s how to store and reheat it so it tastes just as good as the first time:

Room Temperature: I wouldn’t recommend leaving it at room temperature for more than 2 hours. Bacteria can grow quickly at room temperature, so it’s best to err on the side of caution.

Refrigerator Storage: Store the cooled casserole in an airtight container in the refrigerator for up to 3 days. Make sure the casserole is completely cool before storing it, or condensation will form and make it soggy. I like to use glass containers because they keep the casserole fresh and prevent it from absorbing any odors from the refrigerator.

Freezer Instructions: For longer storage, you can freeze the casserole. Wrap it tightly in plastic wrap and then in foil, or store it in a freezer-safe container. It can be stored in the freezer for up to 2 months. When you’re ready to eat it, thaw it overnight in the refrigerator.

Reheating: To reheat the casserole, you can use the microwave, oven, or stovetop. For the microwave, heat it in short intervals until it’s warmed through. For the oven, preheat it to 350°F (175°C) and bake for 15-20 minutes, or until it’s heated through. For the stovetop, heat it in a skillet over medium heat until it’s warmed through, adding a little bit of milk or broth to prevent it from drying out.

Glaze Timing Advice: I always recommend adding any toppings or glazes after reheating the casserole. This will prevent them from becoming soggy or melting during storage. A dollop of fresh sour cream, a sprinkle of cilantro, and a drizzle of hot sauce are always welcome additions!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Just substitute the corn muffin mix with a gluten-free corn muffin mix. You can usually find these at most grocery stores. I’ve tried this with Bob’s Red Mill gluten-free corn muffin mix, and it works great! Just make sure to check the other ingredients to ensure they’re also gluten-free.

Do I need to drain the creamed corn?

No, you definitely don’t need to drain the creamed corn! The creamed corn is what gives the casserole its creamy texture. Draining it would make the casserole dry and crumbly. Trust me, you want that creamy goodness!

Can I add meat to this recipe?

Absolutely! Cooked chorizo, ground beef, shredded chicken, or even diced ham would be delicious additions. Just make sure the meat is cooked before adding it to the batter. I recommend using about 1 cup of cooked meat for the best results.

Can I make this ahead of time?

Yes, you can definitely make this casserole ahead of time! Assemble the casserole but don’t bake it. Cover it tightly with plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to bake it, remove it from the refrigerator and let it come to room temperature for about 30 minutes before baking as directed.

Can I use fresh corn instead of canned?

Yes! If corn is in season, using fresh corn will absolutely elevate your Mexican Corn Casserole! Just cut the kernels off the cob (you’ll need about 3 cups), and cook them lightly in a skillet with a little butter until tender-crisp. Then, proceed with the recipe as directed.

Final Thoughts

So, there you have it – my family’s beloved **Mexican Corn Casserole** recipe! I truly hope you give it a try because I know you’ll love it just as much as we do. It’s the perfect dish for any occasion, from weeknight dinners to holiday gatherings. If you’re looking for more yummy casserole recipes, you should definitely check out my Broccoli Cheese Casserole – it’s another family favorite! Happy baking, friends! And be sure to let me know how yours turns out in the comments below. I can’t wait to hear what you think!