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Bold and Creamy Mexican Corn Casserole

A close-up of a golden brown slice of moist corn casserole, rich with whole corn kernels.
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Make this bold and creamy Mexican Corn Casserole for your next gathering. It combines sweet corn, cheesy richness, and a hint of spice, making it a family favorite side dish for holidays or potlucks.

Ingredients

Scale
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (15 oz) can cream-style corn
  • 1 (8 oz) package Jiffy corn muffin mix
  • 1 cup sour cream
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1 (4 oz) can diced green chiles
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • Optional: 1/2 cup chopped jalapeños or pickled jalapeños
  • Fresh cilantro or green onions, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking dish.
  2. In a large mixing bowl, stir together the drained whole kernel corn, cream-style corn, Jiffy corn muffin mix, sour cream, melted butter, 1 cup of the cheddar cheese, diced green chiles, chili powder, cumin, and salt. Add chopped jalapeños if you are using them.
  3. Pour the mixture into the prepared baking dish and spread it evenly.
  4. Bake uncovered for 45–50 minutes, or until the center is set and the top is lightly golden.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return the dish to the oven and bake for 5–7 more minutes, or until the cheese melts.
  6. Let the casserole cool for 5–10 minutes before serving. Garnish with chopped cilantro or green onions.

Notes

  • This casserole pairs well with tacos or holiday main dishes.
  • For a richer flavor, substitute Monterey Jack cheese for half of the cheddar cheese.

Nutrition

Find it online: https://rosatasty.com/mexican-corn-casserole-jiffy-corn-recipe/