Let’s be real, who doesn’t love a good side dish? Especially when it’s total comfort food! I’m talking about those recipes that are easy to whip up but taste like you’ve been slaving away in the kitchen all day. That’s where my Mexican Corn Casserole comes in. I’ve been making this for potlucks and family dinners for years, and it’s always a hit! Trust me, even picky eaters will be asking for seconds. It’s creamy, cheesy, and has just the right amount of kick. Plus, it’s way easier than making individual servings of anything. I’ve tweaked this recipe over time to get it *just* right, and now I’m sharing all my secrets with you!
Why You’ll Love This Mexican Corn Casserole
Okay, so why *this* Mexican Corn Casserole recipe? Let me tell you, it’s a winner! I’m talking about:
- Super easy to make – even on a busy weeknight!
- Seriously delicious, cheesy, corny goodness.
- A total crowd-pleaser – everyone loves it!
- Works with practically any meal.
Quick and Easy Mexican Corn Casserole
Seriously, the prep time is like, ten minutes tops. Throw it all together and bake! Couldn’t be simpler.
Creamy and Cheesy Mexican Corn Casserole Flavor
The texture is just *perfect* – creamy, cheesy, and oh-so-satisfying. That’s my favorite part, honestly!
Perfect Side Dish: Versatile Mexican Corn Casserole
BBQ? Potluck? Taco Tuesday? This Mexican Corn Casserole is the answer. It goes with *everything*!
Ingredients for your Mexican Corn Casserole
Alright, let’s gather our goodies! Here’s what you’ll need for this amazing Mexican Corn Casserole:
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can creamed corn
- 1 (4 ounce) can chopped green chilies, undrained. Don’t drain ’em, trust me!
- 1 cup sour cream
- 1 cup *shredded* cheddar cheese. Pre-shredded is fine, I won’t tell
- 1/2 cup butter, *melted*
- 1 (8.5 ounce) package corn muffin mix
How to Prepare Mexican Corn Casserole: Step-by-Step Instructions
Okay, let’s get cooking! This Mexican Corn Casserole is so easy, you’ll be amazed. Just follow these steps, and you’ll have a delicious side dish in no time!
Getting Started: Preparing your Mexican Corn Casserole
First things first, let’s preheat that oven to 350 degrees F (175 degrees C). Get it nice and toasty for our casserole!
Mixing the Ingredients for your Mexican Corn Casserole
Grab a big ol’ bowl, and dump in the whole kernel corn, creamed corn, green chilies (with the juice!), sour cream, cheddar cheese, and melted butter. Give it a good stir until everything’s combined. Then, sprinkle in that corn muffin mix and stir until *just* combined. Don’t overmix it! A few lumps are totally fine.
Baking Your Delicious Mexican Corn Casserole
Now, grease an 8×8 inch baking dish. I usually use butter, but cooking spray works too! Pour the corn mixture into the dish and spread it out evenly. Pop it in the oven and bake for 45-50 minutes. You’ll know it’s ready when it’s golden brown and set. A toothpick inserted into the center should come out mostly clean.
Serving your Mexican Corn Casserole
Once it’s out of the oven, let that beautiful Mexican Corn Casserole stand for about 10 minutes before serving. This lets it set up a bit and cool down so you don’t burn your tongue! Trust me, patience is key!
Tips for the Best Mexican Corn Casserole
Want to take your Mexican Corn Casserole from good to *amazing*? I’ve got a few tricks up my sleeve! First, try to use room temperature sour cream and melted butter. It really helps everything mix together smoother. Also, don’t be shy with the cheese! I sometimes add a little extra because, well, cheese. And if you’re feeling fancy, a sprinkle of paprika on top before baking adds a nice color and a hint of smokiness. Oh! And make sure you grease that baking dish *really* well, or you’ll be scraping casserole for days. Trust me, I’ve been there!
Mexican Corn Casserole Variations
Okay, so you’ve made the basic Mexican Corn Casserole and you’re loving it, right? But what if you want to mix things up a bit? I’ve got you covered! One of my favorite swaps is using Monterey Jack cheese instead of cheddar. It gives it a slightly different flavor that’s still totally delicious. Or, if you’re feeling spicy, add a pinch of cayenne pepper or some diced jalapeños to the mix. Wow! That’ll wake you up! You can also experiment with different herbs and spices. A little cumin or chili powder can add a nice Southwestern flavor. My favorite part is adding a can of black beans. It’s a great way to add some extra protein and fiber. Don’t be afraid to get creative and make it your own!
Serving Suggestions for Mexican Corn Casserole
So, you’ve got this amazing Mexican Corn Casserole, but what do you serve it with? Honestly, it goes with almost anything! I love it with grilled chicken or steak – the creamy corn is such a nice contrast to the savory meat. It’s also fantastic with tacos or fajitas! Just pile everything on a tortilla and add a scoop of the casserole. Mmm! And if you’re having a BBQ, this is the perfect side dish to bring. Seriously, everyone will love it! It’s even good with just a simple salad for a light and easy meal. Don’t overthink it, just enjoy!
Frequently Asked Questions About Mexican Corn Casserole
Got questions about my Mexican Corn Casserole? I bet you do! Here are some of the most common questions I get asked (besides “Can I have seconds?”). Let’s dive in!
Can I make Mexican Corn Casserole ahead of time?
You betcha! This Mexican Corn Casserole is a great make-ahead dish. Just assemble everything, cover it tightly, and pop it in the fridge. Then, when you’re ready to bake, add about 10-15 minutes to the baking time. Easy peasy!
How do I store leftover Mexican Corn Casserole?
Leftovers? If you have any, that is! Just cover the Mexican Corn Casserole tightly with plastic wrap or transfer it to an airtight container. It’ll keep in the fridge for about 3-4 days. Reheat it in the microwave or oven until warmed through.
Can I freeze Mexican Corn Casserole?
Yep! Let the Mexican Corn Casserole cool completely, then wrap it tightly in plastic wrap and then foil. It can be frozen for up to 2 months. When you’re ready to eat it, thaw it overnight in the fridge and bake as directed, adding a little extra baking time if needed. It might change the texture *slightly*, but it’ll still be delicious!
Nutritional Information for Mexican Corn Casserole
Okay, so here’s the deal: nutritional info can vary *a lot* depending on the brands you use. So, this is just a general idea, okay? Don’t come yellin’ at me if your numbers are slightly different!
Enjoying Your Mexican Corn Casserole
Alright, go make this Mexican Corn Casserole and then come back here and tell me what you think! Don’t forget to rate the recipe and share it with your friends – they’ll thank you for it!
Print
Mexican Corn Casserole: 7 Heaven-Sent Ingredients
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Corn Casserole is a creamy, cheesy, and flavorful side dish perfect for any occasion.
Ingredients
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can creamed corn
- 1 (4 ounce) can chopped green chilies, undrained
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup butter, melted
- 1 (8.5 ounce) package corn muffin mix
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine whole kernel corn, creamed corn, green chilies, sour cream, cheddar cheese, and melted butter.
- Stir in corn muffin mix until just combined.
- Pour mixture into a greased 8×8 inch baking dish.
- Bake for 45-50 minutes, or until golden brown and set.
- Let stand for 10 minutes before serving.
Notes
- For a spicier casserole, use hot green chilies.
- You can substitute Monterey Jack cheese for cheddar cheese.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 300
- Sugar: 10g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Comments and Reviews