Mexican Corn Casserole

This Mexican-style corn casserole is a delicious and easy side dish, seasoned with green chilis and pimento peppers, made creamy with sour cream! It’s all you may already love about corn casserole plus some added flavor. A popular holiday side dish for Thanksgiving and Christmas.

This oven-baked corn casserole is a delicious and easy-to-make side dish that's seasoned with Mexican flavors. Green chilis and pimento peppers give this casserole a ton of flavor and the mild heat balances out the sweet corn perfectly.

A favorite holiday side dish for Thanksgiving or Christmas dinner but really can be enjoyed year-round.

It's everything you love about classic corn casserole plus added flavor. A couple key ingredients—pimentos and green chilis add a subtle kick!

★ Why You'll Love this Recipe ★

Sweet and mildly spicy flavor!

Green chilis, pimento peppers, and chili powder combine forces and add just a touch of spice to this sweet and creamy corn casserole.

It's the perfect yin and yang. The level of spice is so mild, kids even enjoy this dish.

The sweetness of the corn plus creamy, tangy sour cream perfectly balances out the heat creating unbelievable flavor.

★ Ingredients You'll Need ★

Good news: this is not complicated.

You'll use two types of corn — canned creamed corn and you can use fresh or frozen corn.

You'll also need cornbread mix. You can go with Old Fashioned Jiffy mix or I really enjoy the flavor of Krusteaz cornbread mixes. Either one works.

You'll also need butter, sauteed onion, sour cream, green chilies, pimento peppers and cayenne pepper (optional for extra heat).

Pretty simple. Just 9 ingredients total. Yet so savory!

★ How to Make this Recipe ★

More good news: it's not hard to make!

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

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

Easy!

★ Tips & FAQs ★

Can you make corn casserole ahead of time?

Yes. You can prepare the batter and pour into your baking. Cover with plastic wrap or a lid and store in the fridge for up to 2 days.

When you ready to cook it, lightly stir as need to re-combine ingredients and then bake as directed in the recipe below.

I do not recommend baking before refrigerating. Re-heating will lower the quality of the dish.

What's better a baking pan or casserole dish?

Either one works. 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:

Shop Corningware casserole dish set on Amazon

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.

As I mentioned, this is a popular dish to take to Thanksgiving or Christmas dinner as a side dish.

★ More Recipes You'll Love ★

In need of some additional side dishes?

Browse all my side dish recipes.

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