Looking for a crowd-pleasing side dish that’s both simple to make and bursting with flavor? Our Mexican corn casserole is just what you need! This recipe combines the sweetness of corn with a creamy, cheesy sauce that’s sure to be a hit at any gathering. Get ready for an easy and delicious side that will have everyone asking for seconds. This casserole is perfect for a weeknight dinner, a potluck, or any time you need a comforting and delicious side dish.
Why You’ll Love This Mexican Corn Casserole Recipe
This Mexican corn casserole isn’t just another recipe; it’s a game-changer! I’ve made this countless times, and it’s always a hit because of a few key things that make it stand out. Here’s why I think you’ll absolutely love it:
- Easy Preparation: This Mexican corn casserole recipe is incredibly simple to whip up, requiring minimal prep time and just a few basic ingredients. Perfect for busy weeknights or last-minute potlucks, it’s a lifesaver when you need a dish that comes together quickly. You can have it ready in as little as 5 minutes to get in the oven.
- Cheesy and Creamy Texture: The combination of cheeses and creamy elements creates a rich and satisfying dish. This is comfort food at its finest, with a texture that’s both creamy and satisfying. The blend of sour cream, mayonnaise, and cheese ensures every bite is heavenly.
- Versatile Flavor: The mild spices and delicious corn make this Mexican corn casserole a perfect side for a variety of meals. It’s not overly spicy, so it pairs well with many dishes. The flavors are inspired by Mexican street corn, bringing a delicious and zesty twist.
- Make-Ahead Friendly: You can prepare this Mexican corn casserole ahead of time, making it a great option for meal prepping or entertaining. You can assemble it a day in advance and bake it when you’re ready. This flexibility makes it perfect for busy schedules.
Ingredients for Mexican Corn Casserole
To make this amazing Mexican corn casserole, you’ll need a mix of fresh, frozen, and pantry staples. Here’s a detailed list to get you started:
- Corn:
- 2 bags (12 oz each) frozen corn or 8-10 ears fresh corn, or 2 lbs frozen corn or 30 ounces thawed frozen corn or 32 ounces thawed frozen corn or 1 can whole kernel corn, drained (15 ounces) or 1 can whole corn. You can use fresh, frozen, or canned corn. For the best results, ensure the corn is thawed and drained if using frozen.
- 1 can creamed corn (14.75 ounces). Creamed corn adds to the creamy texture of this casserole.
- Dairy:
- ½ cup butter or margarine. Real butter is best for flavor, but margarine works fine too. You can cut down on butter by a few tablespoons if desired.
- 1 1/2 cups sour cream or 2/3 cup sour cream or 1/2 cup sour cream or 1/4 cup sour cream. Sour cream adds a tangy creaminess. You can also use light or low-fat options.
- 2 cups shredded Mexican blend cheese (8 oz). A Mexican blend adds great flavor, or you can use other cheeses.
- 6 ounces Queso Fresco Cheese or 4 oz of queso fresco or 5 oz of queso fresco or 1 cup shredded cotija. These crumbly Mexican cheeses add a salty and tangy flavor, which are often used interchangeably.
- 1/2 cup grated Parmesan cheese or 1 cup grated cheddar cheese, divided or 1/2 to 1 cup shredded cheddar cheese. Parmesan, cheddar, or other cheeses can be used based on preference.
- 3 tablespoons fresh cream (optional). This adds extra richness to the casserole.
- Produce:
- 1 cup chopped red bell pepper. This adds color and crunch to the casserole.
- 1/2 cup chopped poblano chile or green bell pepper or 1 red pepper, washed, cored, and finely chopped. These peppers add a bit of spice and flavor.
- 1 large onion, chopped (1 cup) or 1/3 cup finely chopped red onion or 1 onion diced. Onions provide a savory base.
- 1 jalapeno pepper, seeded and minced or 1 fresh or bottled jalapeno, chopped fine or 1/2 red onion. Jalapenos can be added for extra spice.
- 6 tablespoons chopped green onions, divided or fresh cilantro, chopped. These add freshness and are great as a garnish.
- lime wedges, optional. These add a touch of acidity to balance the sweetness.
Equipment Needed for Mexican Corn Casserole
- 13×9-inch (3-quart) glass baking dish or 8×8 baking pan. The right baking dish size will ensure even cooking.
- 12-inch skillet. This is essential for sautéing the vegetables.
- Large bowl. A large bowl is needed for combining all the ingredients.
- Wire whisk. A whisk helps to blend the wet ingredients.
Step-by-Step Instructions for Mexican Corn Casserole
Follow these simple steps to create the perfect Mexican corn casserole:
- Preheat Oven: Heat oven to 350°F. Spray a 13×9-inch baking dish with cooking spray to prevent sticking.
- Prepare Corn: Cook corn as directed on bag. If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw it. Ensure the corn is drained of any excess liquid.
- Sauté Vegetables: In a 12-inch skillet, melt butter over medium-high heat. Add the poblano chile, bell pepper, and onion; sauté for 3 to 5 minutes, stirring often, until they reach a crisp-tender texture. Stir in corn. Remove from heat.
- Combine Wet Ingredients: In a large bowl, beat eggs, sour cream, cornmeal, sugar, and salt with a wire whisk until well blended.
- Mix and Pour: Stir in the corn mixture and cheese to the large bowl. Pour into the baking dish.
- Bake: Bake for 20 minutes. Sprinkle with French-fried onions. Bake for about 10 minutes longer or until a knife inserted in the center comes out clean. The edges should be bubbly and the top should be lightly browned.
- Cool and Serve: Cool for 5 minutes before serving. Top with fresh cilantro and lime wedges, if desired.
Pro Tips for Success with Mexican Corn Casserole
To ensure your Mexican corn casserole turns out perfectly every time, here are a few pro tips that I’ve learned along the way:
- Don’t Overbake: Watch the casserole closely to ensure it doesn’t dry out. It should be bubbly and lightly browned when done. Overbaking will make it dry and less enjoyable.
- Use Fresh Ingredients: Freshly shredded cheese will melt better and add to the flavor. Also consider using fresh corn if it is available, as it does add a bit more flavor.
- Adjust Spices: Taste the mixture before baking and adjust the spices to your preference. Add extra chili powder, cayenne, or jalapeños if you prefer a spicier casserole. This allows you to tailor the heat to your liking.
- Thaw Frozen Corn: For an even bake, ensure that frozen corn is fully thawed before beginning. If the corn is not thawed, the casserole may need longer baking time and become watery.
Variations and Substitutions
One of the best things about this Mexican corn casserole is how versatile it is. Feel free to try these variations:
- Spicy Kick: Add minced jalapeño or chipotle peppers to the mixture for an extra kick. You can also add a dash of hot sauce.
- Cheese Variety: Substitute queso fresco or cotija with Monterey Jack, pepper jack, feta, or parmesan cheese. Try various cheeses to discover the flavor combination you love most.
- Vegetable Boost: Add diced bell peppers, onions, or green chiles for extra flavor and texture. Sauté the vegetables in a skillet before incorporating them into the casserole.
- Healthier Option: Substitute Greek yogurt for sour cream or mayonnaise to reduce fat and calories. This can make the casserole lighter without sacrificing creaminess.
- Cornbread Casserole: Use Jiffy corn muffin mix instead of cornmeal for a slightly sweeter casserole. This also simplifies the recipe by using a mix.
Serving Suggestions for Mexican Corn Casserole
This Mexican corn casserole is incredibly versatile and can be served in many ways:
- Serve as a side dish with tacos, enchiladas, grilled meats, or fish. It pairs well with many different Mexican-inspired dishes.
- Add to a burrito bowl or serve as a topping for tacos. It’s a great way to add extra flavor to your meal.
- Garnish with fresh cilantro, lime wedges, or a dollop of sour cream or guacamole. These toppings add freshness and enhance the flavor.
Storage Instructions
Proper storage will ensure your Mexican corn casserole stays delicious for days:
- Refrigerate: Store leftover casserole in an airtight container in the refrigerator for 2-3 days. Make sure the container is tightly sealed.
- Freeze: For longer storage, place the casserole in a freezer-safe container for up to 6 weeks. Use heavy-duty aluminum foil pans for easy freezing.
- Reheat: Reheat in the oven at 350°F until heated through. This helps maintain the texture and flavor.
- Baking from Frozen: If baking from frozen, it may take extra time to bake, so keep an eye on it.
FAQs
- Can I use fresh corn instead of frozen? Yes, fresh corn kernels cut off the cob can be used. Simply cut the kernels from the cob and follow the recipe.
- Can I make this casserole ahead of time? Yes, you can prepare the casserole up to a day in advance, cover, refrigerate, then bake when ready. You may need to add a few minutes to the baking time.
- What can I substitute for queso fresco? Cotija, Monterey Jack, or feta cheese can be used as a substitute. All of these cheeses provide similar flavors.
- Can I freeze this casserole? Yes, this casserole can be frozen, just ensure it is in an airtight container. It can be frozen for up to 6 weeks.
- How do I make this casserole spicier? Add more chili powder or cayenne pepper. You can also add minced jalapenos or chipotle peppers.
- Can I use light mayonnaise or sour cream? Yes, you can use light or low-fat varieties. Greek yogurt can also be used as an alternative. This reduces the fat content and is a healthier alternative.
Mexican Corn Casserole: Easy & Cheesy
This Cheesy Mexican Corn Bake recipe combines the comforting flavors of a classic casserole with a zesty Mexican twist. Featuring roasted corn and peppers, melty Mexican cheese, and a touch of French-fried onions, this side dish is perfect for family meals or potlucks.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
Ingredients
Scale
- 2 bags (12 oz each) frozen corn
- 1/2 cup butter or margarine
- 1 cup chopped red bell pepper
- 1/2 cup chopped poblano chile or green bell pepper
- 1 large onion, chopped (1 cup)
- 2 eggs, beaten
- 1 1/2 cups sour cream
- 3 tablespoons cornmeal
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 cups shredded Mexican blend cheese (8 oz)
- 1 can (2.8 oz) French-fried onions
- Fresh cilantro, for garnish
Instructions
- Preheat oven to 350°F. Spray a 13×9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on the bag.
- Melt butter in a 12-inch skillet over medium-high heat. Stir in poblano chile, bell pepper, and onion; cook 3 to 5 minutes, until crisp-tender. Stir in corn, and remove from heat.
- In a large bowl, beat eggs, sour cream, cornmeal, sugar, and salt with a wire whisk until well blended. Stir in the corn mixture and cheese.
- Pour into baking dish.
- Bake for 20 minutes. Sprinkle with French-fried onions.
- Bake about 10 minutes longer or until a knife inserted in the center comes out clean. Cool for 5 minutes before serving. Garnish with fresh cilantro.
Notes
- For a milder dish, omit the poblano or jalapeño peppers.
- The casserole can be made ahead and stored in the fridge, but may need a few extra minutes of bake time.
- If using fresh corn, cook the kernels and cut them off the cob. Frozen corn can be thawed before baking, or baked frozen for a slightly longer time.
Nutrition
- Serving Size: 1 Serving
- Calories: 320kcal
- Sugar: 5g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 13g
- Trans Fat: 1 1/2g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg