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This Mexican Corn Casserole is made with a homemade cornbread mix, sweet corn, queso fresco, cilantro and a bit of chili pepper. The flavor combination will remind you of street corn! This flavorful side is perfect along your favorite Mexican meals or any Holiday meal.
Are you looking for side dish recipes? Don’t miss our Cheesy Mashed Potatoes, Candied Sweet Potatoes, and Creamed Corn recipes.
Why I Love this Recipe:
- Quick: While this Mexican corn casserole may bake for a while, the prep time needed is quick and easy.
- Flavorful: This casserole is loaded up with all the flavors of Mexican Street Corn, cilantro, queso fresco, chili powder, and drizzled with cooling crema.
- Crowd Pleaser: This side dish is beautiful when served with the toppings. Plus it’s always a hit when served at a large gathering or holiday meal.
Ingredients:
How to Make Mexican Corn Casserole
In a medium size mixing bowl combine the all purpose flour, cornmeal, sugar, baking powder, salt, and chili powder. Mix this together with a fork.
Add in the melted butter, creamed corn, corn kernels, egg, and sour cream.
Stir this together until well combined, be sure to scrape the bottom of the bowl as needed to completely mix together. Fold in the crumbled queso fresco and chopped cilantro.
Pour the batter into a greased baking dish. Bake at 350 degrees F for 45-50 minutes until fully cooked, the top will be golden and a toothpick inserted in the center will come out clean.
After allowing the Mexican corn casserole to cool, top with drizzles of crema, more crumbled queso fresco, fresh chopped cilantro and a sprinkle of paprika.
Serve on the side with some Smoked Chuck Roast, Jalapeño Honey Ham, or Oven Baked Beef Ribs.
Make Ahead
Prepare this dish ahead of a big holiday meal to save time. Bake the casserole according to the directions, cool completely, then cover and store in the refrigerator. Pull from the fridge and preheat the oven to 350 degrees F. Cover with foil and bake for 15 minutes, then remove foil and bake an additional 5-10 until warmed through.
Storage Information:
- Leftovers: Store in a sealed container in the refrigerator for up to 3-4 days.
- Freezer: Store in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: Cover with foil and bake at 350 degrees F for 15-20 minutes until warmed. Or reheat slices in a microwave covered with a damp paper towel.
Watch How To Make
Mexican Corn Casserole
Ingredients
- ⅔ cup all purpose flour
- ⅔ cup cornmeal
- ¼ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon unsalted butter melted and cooled
- 1 large egg
- 1 15 ounce can creamed corn
- 1 15 ounce can whole corn kernels
- 1 cup sour cream
- 4 ounces queso fresco crumbled
- ½ bunch cilantro chopped
Toppings
- ¼ cup Mexican crema
- 4 ounces queso fresco crumbled
- ½ bunch cilantro chopped
- paprika
Instructions
- Preheat oven to 350 degrees F.
- Spray a 3 quart baking dish with non stick cooking spray and set aside.
- In a medium size mixing bowl combine the all purpose flour, cornmeal, sugar, baking powder, salt, and chili powder. Mix this together with a fork.
- Add in the melted butter, creamed corn, corn kernels, egg, and sour cream.
- Stir this together until well combined, be sure to scrape the bottom of the bowl as needed to completely mix together.
- Fold in the crumbled queso fresco and chopped cilantro.
- Pour the batter into the prepared baking dish.
- Bake at 350 degrees for 45-50 minutes until fully cooked, top will be golden and a toothpick inserted in the center will come out clean.
- Remove from the oven and allow to cool.
- Top with drizzles of crema, more crumbled queso fresco, fresh chopped cilantro and a sprinkle of paprika.
Equipment
Notes
- Leftovers: Store in a sealed container in the refrigerator for up to 3-4 days.
- Freezer: Store in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: Cover with foil and bake at 350 degrees F for 15-20 minutes until warmed. Or reheat slices in a microwave covered with a damp paper towel.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Jess Gaertner Creative.
