Mexican Corn Casserole

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★ Why You'll Love this Recipe ★
★ Ingredients You'll Need ★
★ How to Make this Recipe ★
★ Tips & FAQs ★
★ More Corn Recipes ★
Mexican Corn Casserole

★ Why You'll Love this Recipe ★

A Flavor-Packed Take on Corn Casserole

This oven-baked corn casserole is easy to make and loaded with bold Mexican-inspired flavors. Green chilis and pimento peppers bring a depth of flavor that perfectly complements the natural sweetness of corn, creating a deliciously balanced dish.

Holiday Favorite, Anytime Comfort Food

Though it’s a go-to side dish for Thanksgiving and Christmas dinners, this corn casserole is versatile enough to enjoy any time of year. Its simple ingredients and crowd-pleasing flavor make it a great addition to weeknight meals or potluck gatherings.

Simple Ingredients, Big Flavor

This dish takes the classic corn casserole you know and love and amps it up with a few flavorful twists. Green chilis, pimentos, and a dash of chili powder add a subtle kick without overwhelming the comforting base.

Sweet, Creamy, and Just a Little Spicy

Creamy sour cream and sweet corn bring a rich, mellow flavor that balances beautifully with the mild heat. The spice is gentle enough for kids to enjoy, making this the ultimate sweet-and-spicy side dish everyone will love.

★ Ingredients You'll Need ★

Here's everything that goes into this flavorful corn casserole.

Cornbread mix. Krusteaz or Jiffy or choose your favorite brand.
Butter. Salted.
Onion. White or yellow onion.
Sour cream.
Fire-roasted corn. Canned and drained. Plain corn works too.
Creamed corn. Canned. Do not drain.
Chopped green chilies. Do not drain
Pimento peppers. These come in a jar. Drain away liquid.
Cayenne pepper. More or less to adjust heat.

★ How to Make this Recipe ★

Good news: it's not hard.

There are just a few basic steps. Here's a snapshot of what's involved (full recipe further down).

Sauté diced onions.
Add onions to corn, green chilies, pimentos, corn bread mix, sour cream and cayenne pepper.
Stir to combine.
Transfer mixture to baking pan.
Bake.
Slice and serve.

Easy!

★ Tips & FAQs ★

Can you make corn casserole ahead of time?

Yes, you can prep the batter ahead and refrigerate it (covered) for up to 2 days. Just give it a light stir before baking. Don’t bake it in advance—reheating affects the texture.

What baking pan is best for corn casserole?

Square or round. Deep-dish or not. The bake time may vary depending on size so just keep an eye on things when baking. The casserole is ready when a toothpick inserted into the center, comes out clean.
I really love the look of the classic white casserole serving dishes for holidays. It's hard to find anymore, but here's the set I have: Corningware casserole dish. The white is just classic makes all food look so nice and it's nice to have a dish with a lid if you're taking this as a side dish to a party, pot luck or to someone's house for the holidays.

Can I use frozen or fresh corn?

Yes. This recipe calls for a combo of canned creamed corn and whole kernel corn (fire-roasted adds great flavor) but you can also use fresh off the cob or frozen corn.

How spicy is this casserole?

Not overly! The chopped green chilies add mild heat and flavor, but you can leave them out or swap in jalapeños if you like it hotter. A pinch of cayenne can also kick things up.

★ More Corn Recipes ★

In need of some additional side dishes?

Browse all my easy side dish recipes.

This baked Mexican corn casserole with pimentos was featured on South Your Mouth!