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Mexican Corn Casserole
Mia

Mexican Corn Casserole

This Mexican Corn Casserole combines creamy, cheesy goodness with the natural sweetness of corn and just enough spice to keep things interesting. It's simple to prepare, feeds a crowd, and works beautifully for meal prep.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings servings
Course: Side Dish
Cuisine: Mexican
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 cups frozen corn kernels (or fresh)
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 4 tablespoons butter, melted
  • 2 cups shredded cheddar cheese, divided
  • 1 (4 oz) can diced green chiles
  • 1 medium jalapeño, diced (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon cumi
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 box (8.5 oz) corn muffin mix
  • ¼ cup fresh cilantro, chopped

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish generously with butter or cooking spray.
  2. In a large mixing bowl, combine the softened cream cheese, sour cream, and melted butter. Mix until smooth and completely blended.
  3. Add the corn kernels, green chiles, jalapeños (if using), garlic powder, cumin, salt, and pepper. Stir everything together thoroughly. Then fold in 1 cup of the shredded cheddar cheese, reserving the other cup for topping.
  4. Gently mix in the corn muffin mix until just combined. Don't overmix—a few lumps are perfectly fine.
  5. Pour the mixture into your prepared baking dish. Spread it evenly with a spatula. Sprinkle the remaining cup of cheddar cheese across the top.
  6. Bake for 45-50 minutes until the top turns golden brown and the edges bubble. The center should be set when you gently shake the pan.
  7. Let the Mexican Corn Casserole rest for 10 minutes before serving. Garnish with fresh cilantro.

Notes

This casserole can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. It also freezes well for up to 3 months.