This Mexican Corn Casserole combines a homemade cornbread base with creamed corn, whole corn kernels, crumbled queso fresco, cilantro, and a touch of chili powder for a flavor reminiscent of Mexican street corn. It makes a delicious, flavorful side for Mexican dinners or holiday spreads.
Pair this casserole with roasted or smoked meats for a complete meal.
Why this Recipe Works
- Fast prep: The active preparation takes only a few minutes—most of the time is hands-off while it bakes.
- Bold flavor: Creamed corn, fresh corn kernels, queso fresco, cilantro and a bit of chili powder deliver bright, well-balanced taste.
- Great for gatherings: It’s easy to make in advance, attractive with toppings, and popular at potlucks or holiday meals.
Ingredients
- 2/3 cup all-purpose flour
- 2/3 cup cornmeal
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon unsalted butter, melted and cooled
- 1 large egg
- 1 (15-ounce) can creamed corn
- 1 (15-ounce) can whole corn kernels, drained
- 1 cup sour cream
- 4 ounces queso fresco, crumbled
- 1/2 bunch cilantro, chopped
Toppings
- 1/4 cup Mexican crema
- Additional crumbled queso fresco
- Fresh chopped cilantro
- Paprika, for sprinkling
How to Make Mexican Corn Casserole
Preheat the oven to 350°F (175°C). Lightly spray a 3-quart baking dish with nonstick cooking spray and set aside.
In a medium mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, salt, and chili powder.
Add the melted butter, creamed corn, drained whole corn kernels, egg, and sour cream. Stir thoroughly, scraping the bottom of the bowl to ensure everything is well combined. Fold in the crumbled queso fresco and chopped cilantro.
Pour the batter into the prepared baking dish and smooth the top. Bake at 350°F for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Allow the casserole to cool slightly, then drizzle with Mexican crema and sprinkle with additional crumbled queso fresco, fresh cilantro, and a light dusting of paprika. Serve warm alongside roasted or smoked meats, ham, or ribs.
Make Ahead
Prepare and bake the casserole in advance, cool completely, then cover and refrigerate. To reheat, preheat the oven to 350°F, cover with foil and bake for 15 minutes. Remove the foil and bake another 5–10 minutes until heated through.
Storage Information
- Leftovers: Store in an airtight container in the refrigerator for 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Reheat covered at 350°F for 15–20 minutes until warmed through, or microwave individual slices covered with a damp paper towel.
Instructions (Quick Reference)
- Preheat oven to 350°F and grease a 3‑quart baking dish.
- Combine flour, cornmeal, sugar, baking powder, salt, and chili powder.
- Stir in melted butter, creamed corn, drained whole corn, egg, and sour cream.
- Fold in queso fresco and cilantro.
- Pour into the prepared dish and bake 45–50 minutes until set and golden.
- Cool slightly; top with crema, more queso fresco, cilantro, and paprika before serving.
Equipment
- 3-quart baking dish
Nutrition
Approximate per serving: 279 kcal; 27 g carbohydrates; 9 g protein; 15 g fat. Nutrition values are estimates and should be used as a guide only.
Photography and styling by Jess Gaertner Creative.