Mexican corn casserole is one of those comforting, crowd-pleasing dishes that brings bold flavor with very little effort. It’s creamy, cheesy, and just the right amount of spicy, making it an ideal side for taco night, grilled meats, or any festive gathering.
At its heart, this casserole celebrates the sweet simplicity of corn. You can use fresh, frozen, or canned corn, depending on what you have on hand. Combine it with sour cream, shredded cheese, and a few pantry staples like eggs and flour or cornmeal to help it set into that perfect casserole texture.
What gives this dish its signature flavor is the combination of spices and mix-ins. Diced jalapeños or green chilies add a bit of heat, while cumin, paprika, or taco seasoning brings that deep, smoky warmth. If you’re into spice, go ahead and throw in some hot sauce or chipotle powder.
Cheese plays a starring role here, so don’t be shy. Cheddar, Monterey Jack, or a Mexican blend all work well. The top gets golden and bubbly in the oven, creating a delicious crust that contrasts beautifully with the soft, creamy center.
This casserole is incredibly easy to customize. Add black beans for extra protein, mix in cooked ground beef or chorizo to make it a main dish, or top it with fresh cilantro and lime zest for a burst of brightness. It also travels well and reheats beautifully, which makes it perfect for meal prepping or bringing to a party.
Whether you’re hosting a game day party, making a side for Thanksgiving with a twist, or just craving something comforting with a Mexican flair, this corn casserole hits the spot. It’s easy to make, guaranteed to disappear fast, and just the thing to bring some spice to your dinner table.
Ingredients
- 1 can corn 15 ounces, drained
- 1 can cream-style corn 15 ounces
- 1 cup sour cream
- 1/2 cup butter melted
- 1 box Jiffy corn muffin mix 8.5 ounces
- 1 jalapeno pepper seeded and diced
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the drained corn, cream-style corn, sour cream, melted butter, Jiffy corn muffin mix, diced jalapeno pepper, shredded cheddar cheese, salt, and black pepper. Mix well.
- Pour the mixture into a greased 9x13 inch baking dish. Sprinkle the paprika on top.
- Bake in the preheated oven for 30 minutes, or until golden brown and set.
- Allow to cool for a few minutes before serving. Enjoy!
I did not have Jiffy, so I used regular muffin mix. Still came out pretty good!
Regular muffin mix? Really? I don’t know if that’s gonna taste the same… but I’m glad it turned out okay for you.
That’s awesome! I’ve never tried it with regular muffin mix, but now I might! Good to hear it worked out well for you.
Cooking is not my thing but this looks simple enough even for me.
If you can mix stuff in a bowl, you can make this! Good luck!
This recipe is a game changer! So creamy and delicious. My family devoured it!
I found this way too salty. Maybe less salt next time?
I totally agree! I followed the recipe and it was, like, super salty. Less salt next time for sure!
Hmm, I thought it was just right. Maybe try a different brand of salt or something? Not all salts are equal!
Can I just say, this was way too much corn! Like, why would anyone need that?
Why does everyone rave about Jiffy? I think it’s overrated. I’ll stick to my scratch recipe.
5 stars! Just the right kick with the jalapeno. Thanks!
Yum! I added some ground beef and it was amazing!
Isn’t corn kinda unhealthy? I mean, it’s just a lot of carbs.
Yeah, but this dish has cheese and butter too. Isn’t that a lot of calories? I’m skeptical.
Corn has its benefits, like fiber and vitamins. Just enjoy it in moderation! This recipe sounds delicious!
Yum! I added some chicken to it, and it turned out amazing! Perfect for a potluck. Thanks for this gem!