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Mexican Corn Casserole

Mexican Corn Casserole

A comforting and flavorful Mexican Corn Casserole that combines sweet corn, creamy textures, and a hint of spice, perfect for family gatherings and potlucks.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 servings servings
Course: Side Dish
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 15 oz can Whole Kernel Corn (drained)
  • 14.75 oz can Cream Style Cor
  • 8.5 oz box Cornbread Mix (like Jiffy)
  • 1 cup Sour Cream
  • 1/2 cup Unsalted Butter (melted)
  • 4 oz can Diced Green Chiles
  • 1.5 cups Shredded Cheddar Cheese
  • 1 tablespoon Taco Seasoning

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Grease a 9x13 inch baking dish with non-stick spray or butter.
  3. In a large mixing bowl, combine the drained whole kernel corn and the undrained cream style corn.
  4. Add the melted butter, sour cream, and diced green chiles, and stir until well combined.
  5. Slowly pour in the dry cornbread mix and taco seasoning, mixing until no large clumps remain.
  6. Fold in half of the shredded cheese.
  7. Pour the batter into the prepared baking dish and smooth the top.
  8. Bake for 45 to 50 minutes until golden brown and set in the center.
  9. Sprinkle the remaining cheese on top and bake for an additional 5 to 10 minutes until melted.
  10. Let the casserole rest for 10 minutes before slicing.

Notes

Ensure to drain the whole kernel corn thoroughly to avoid sogginess. You can customize the heat level by adjusting the amount of chiles.