Name: Mexican Corn Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups Frozen corn; 1 cup Sour cream; 1 cup Shredded cheddar cheese; 0.5 cup Mayonnaise; 1 teaspoon Chili powder; 0.5 teaspoon Cumin; 0.25 teaspoon Garlic powder; 1 cup Tortilla chips (crushed)

Okay, friends, let me tell you something magical. What’s savory, sweet, and just a tiny bit spicy? Imagine cornbread, but creamier, richer, and loaded with all the vibrant flavors of Mexico. My grandma used to whip this up for every family gathering. Her recipe, a treasured secret (until now! ), is the inspiration behind this absolute stunner. Mexican Corn Casserole. Think of it as a cozy blanket on the cold evening, but in food form. Why is it so much easier to make than regular cornbread?

What is Mexican corn casserole?

What is a savory, creamy corn pudding? What’s essentially a baked casserole that combines sweet corn, cheese, and spice, all held together with melted butter. Is there a creamy batter to mix the two together? What is the name? What’s essentially a dressed-up version of traditional corn casserole, taken up one notch with the dressing? Add chili powder and sometimes a touch of jalapeo to your dish. What is a good side dish?

Why you’ll love this recipe?

Seriously, where do I even begin? This Mexican Corn Casserole is a guaranteed crowd-pleaser, and here’s why:

Flavor Explosion:The sweetness of the corn perfectly complements the savory cheese and the subtle heat from the chili. Is it a symphony of flavors that dance on your tongue? I swear, the first time I made this for my skeptical uncle, he went back for thirds!
Ridiculously EasyIs it possible to dump everything into a bowl, mix it up and bake? No fancy techniques, no complicated steps, just pure, simple goodness. What is a lifesaver on busy weeknights when you want something delicious without spending hours on the phone? In the kitchen.
Budget-Friendly: The ingredients are all pretty common and affordable. Frozen corn is your best friend here! You can easily feed a whole family without breaking the bank. I’ve even used leftover creamed corn in a pinch, and it turned out amazing.
Super Versatile: You can serve it as a side dish with grilled chicken or steak, bring it to a potluck, or even enjoy it as a light lunch. It pairs beautifully with anything from BBQ to tacos. Sometimes, I even crumble tortilla chips on top for a bit of crunch!

What I love most about this is how adaptable it is. Feeling adventurous? Add some black beans or diced bell peppers. Want it extra cheesy? Go wild with the cheddar! The possibilities are endless. Plus, it’s a nostalgic dish that reminds me of family gatherings and warm, comforting memories. It just feels like home, you know?

How to Make Mexican Corn Casserole

Quick Overview

Making this Mexican Corn Casserole is surprisingly straightforward. You’ll basically whisk together a batter, stir in the corn and cheese, add your favorite Mexican-inspired flavors, and bake until golden brown and bubbly. The beauty of this recipe is its simplicity. It’s forgiving and easy to customize, making it perfect for both beginner and experienced cooks.

Ingredients

For the main Batter:

1 can creamed corn – Don’t drain it! The creaminess is key.
1 (14.75 ounce) can sweet corn, drained – Frozen corn works perfectly too; just thaw it first.
1 cup sour cream – Full-fat is best for richness, but you can use light sour cream in a pinch. I’ve even used plain Greek yogurt, and it was surprisingly good!
1 package corn muffin mix – Jiffy is my go-to, but any brand will work.
1/2 cup melted butter – Unsalted is preferable so you can control the salt level. I always brown the butter slightly for an extra nutty flavor – trust me, it makes a difference!
2 large eggs – Make sure they’re at room temperature for a smoother batter.

For the Filling:

1 cup shredded cheddar cheese – I prefer sharp cheddar for a bolder flavor, but Monterey Jack or a Mexican blend would also be delicious.
1/4 cup chopped green onions – Adds a nice fresh bite.
1-2 tablespoons chopped jalapeños (optional) – For a little kick! Remove the seeds if you’re sensitive to heat. I always add a little extra – I like it spicy!
1 teaspoon chili powder – Adds a warm, smoky flavor.
1/2 teaspoon garlic powder – For that extra savory punch.
1/4 teaspoon cumin – Enhances the other flavors.
Salt and pepper to taste – Seasoning is key! Don’t be afraid to add a little extra.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. I like to use butter for this, but cooking spray works too. Make sure you get all the corners! This will prevent the casserole from sticking and make cleanup a breeze. I always do this step first so the oven is ready to go when the batter is mixed.

Step 2: Mix Wet Ingredients

In a large bowl, combine the drained corn, sour cream, butter, and eggs. Set aside. What is the best way to whisk everything together until smooth and well combined. What are some lumps of sour cream? This step is important for creating a creamy, even texture.

Step 3: Add Dry Ingredients

Add the corn muffin mix, chili powder, garlic powder, cumin, salt, and pepper to the bowl with the wet ingredients. Gently fold everything together until just combined. Be careful not to overmix! Overmixing can result in a tough casserole. It’s okay if there are a few small lumps.

Step 4: Fold in Filling

Stir in the cheddar cheese, green onions, and jalapeños (if using). Gently fold everything together until evenly distributed. Save a little bit of cheese to sprinkle on top for extra cheesiness!

Step 5: Pour into Pan

How do you spread the batter in a baking dish? What is the best way to serve the cheese on top of the crust?

Step 6: Bake

Bake in the preheated oven for 45-50 minutes, or until the casserole is golden brown and set. A toothpick inserted into the center should come out clean. If the top starts to brown too quickly, you can tent it with foil. I always check it around the 40-minute mark to make sure it’s not burning.

Step 7: Cool & Serve

Let the casserole cool for at least 10 minutes before slicing and serving. This will help it set up a bit and make it easier to cut. Garnish with extra green onions or a dollop of sour cream, if desired. Enjoy!

What is the best way to serve it?

Mexican Corn Casserole is incredibly versatile, making it the perfect side dish for just about any occasion. What are some of my favorite ways to serve it?

For a BBQ: This casserole is a total winner alongside grilled ribs, chicken, or burgers. It’s a great alternative to traditional potato salad or coleslaw and adds a touch of sweetness to balance out the smoky flavors.

With Mexican food: Obviously! Serve it with tacos, enchiladas, or fajitas for a complete fiesta. It’s also fantastic with chili or tortilla soup. My family loves it with my homemade chicken enchiladas – a match made in heaven!

As a Thanksgiving Side Dish: Looking for something a little different to add to your Thanksgiving spread? This Mexican Corn Casserole is a unique and delicious option that will definitely impress your guests. It adds a touch of Southwestern flair to the traditional holiday meal.

For a Potluck: This casserole is always a hit at potlucks because it’s easy to transport, feeds a crowd, and is universally loved. Just be prepared to share the recipe!

My personal favorite is to serve it with a simple grilled chicken breast and a side of black beans. It’s a quick, easy, and healthy meal that’s packed with flavor. I also love to add a dollop of guacamole on top for extra creaminess and flavor. Trust me, you won’t be disappointed!

Top Tips for Perfecting Your Mexican Corn Casserole

Over the years, I’ve learned a few tricks to make this Mexican Corn Casserole even better. Here are my top tips:

Use High-Quality Ingredients: The better the ingredients, the better the casserole will taste. Use fresh or frozen corn (not canned), good quality cheese, and real butter. It makes a difference!

Don’t Overmix the Batter: Overmixing can result in a tough casserole. Gently fold the ingredients together until just combined. It’s okay if there are a few small lumps.

Add a Little Heat: If you like a little kick, add some chopped jalapeños or a pinch of cayenne pepper to the batter. You can also use pepper jack cheese instead of cheddar for an extra spicy flavor. I personally love adding a dash of hot sauce to mine!

Customize the Cheese: Feel free to experiment with different types of cheese. Monterey Jack, pepper jack, or a Mexican blend would all be delicious. You can even use a combination of cheeses for a more complex flavor.

Brown the Butter: Browning the butter adds a nutty, caramel-like flavor that takes this casserole to the next level. Just be careful not to burn it! Watch it closely and stir frequently.

Let it Rest: Let the casserole cool for at least 10 minutes before slicing and serving. This will help it set up a bit and make it easier to cut.

I’ve also found that adding a can of diced tomatoes (drained) adds a nice bit of acidity and brightness to the casserole. And if you’re feeling really fancy, try topping it with crumbled chorizo or bacon before baking. The possibilities are endless!

Storing and Reheating Tips

This Mexican Corn Casserole is great for making ahead of time or for leftovers. Here’s how to store and reheat it:

Refrigerator Storage: Let the casserole cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.

Freezer Instructions: For longer storage, you can freeze the casserole. Let it cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Reheating: To reheat the casserole, preheat your oven to 350°F (175°C). Cover the casserole with foil and bake for 20-30 minutes, or until heated through. You can also reheat individual portions in the microwave. I usually add a little bit of water or milk to keep it from drying out.

Glaze Timing Advice: Since this recipe doesn’t have a glaze, you don’t have to worry about it affecting the storage. If you do decide to add a glaze, apply it after reheating for the best results.

I always make a double batch of this casserole so I can have leftovers for lunch. It’s also great to take to work for a potluck. Just make sure to label it, because it disappears quickly!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Just substitute the corn muffin mix with a gluten-free corn muffin mix. You may need to add a little extra liquid (like milk or sour cream) to the batter to achieve the right consistency. Keep an eye on the baking time, as gluten-free baked goods can sometimes bake faster.

Do I have to use creamed corn?

The creamed corn is what gives this casserole its signature creamy texture, so I highly recommend using it. However, if you’re not a fan, you can try substituting it with blended regular corn. Just make sure to add a little extra milk or sour cream to compensate for the lost moisture.

Can I make this ahead of time?

Yes, you can! You can prepare the casserole up to a day in advance and store it in the refrigerator. Just add a few extra minutes to the baking time to ensure it’s heated through.

What can I use instead of sour cream?

Plain Greek yogurt is a great substitute for sour cream. It has a similar tangy flavor and creamy texture. You can also use light sour cream to reduce the fat content.

Can I add meat to this casserole?

Definitely! Cooked and crumbled bacon, sausage, or chorizo would be delicious additions. Just add them to the batter along with the other fillings.

Final Thoughts

This Mexican Corn Casserole is more than just a recipe; it’s a taste of home, a warm hug on a plate, and a reminder of simpler times. It’s the kind of dish that brings people together, sparks conversation, and leaves everyone feeling satisfied. It’s easy to make, endlessly customizable, and always a crowd-pleaser. Whether you’re serving it at a BBQ, a potluck, or a holiday dinner, this casserole is sure to be a hit. If you love this, you might also enjoy my recipe for Creamy Jalapeño Cornbread – another Southwestern favorite! Now go forth and bake! I can’t wait to hear how yours turns out. Let me know in the comments below if you try it, and don’t forget to share your own variations!