Mexican Corn Casserole is fabulous. I have probably 10 corn casseroles that I use and like a lot. But this one is my favorite. It’s got a slightly sweet flavor from using the creamed corn. It’s got some bite from using diced chilies and hot sauce. It has a wonderful creamy texture that can’t be beat. On top of that, it’s not really difficult to make. You basically toss all the ingredients together, throw them in a dish, and then bake them. E-A-S-Y
I wasn’t looking for another Corn Casserole recipe when I tasted this fabulous side dish one night. Once a month I used to organize missionary prayer meetings at our home where we would pray for missionaries our church sent out and in our denomination. We would start with a potluck meal and then afterwards we would pray. One night Jane Peterson brought this fabulous dish and I, along with about 30 others, raved over it. I have loved it ever since and make it all the time for company.
If you are looking for a corn casserole that’s not the same one with jiffy corn muffin mix this is it! It takes 5 minutes to assemble, and it will serve a crowd! This will probably provide 15 or 20 servings as a side dish with other food. This is one of our favorite corn recipes and I think you will enjoy it too.
When I first posted this recipe in September 2012, my pictures were of very poor quality. So I recently remade this recipe (September 2014) for company again and took some new shots so you could get a better idea of what this casserole looks like. Enjoy our family’s favorite holiday casserole recipe.
Mexican Corn Casserole is my favorite way to serve corn!
Mexican Corn Casserole has nice Tex-Mex flavor and is a really creamy Corn Casserole.
This recipe makes a lot. I use a 10×15″ glass baking dish for this casserole as it is too much for a 9×13″ pan. You can easily get 16-20 servings out of this dish.
Here’s what I did.
I used these ingredients.
Melt butter in a large mixing bowl.
Add creamed corn, Mexicorn or Fiesta Corn, diced green chilies, dehydrated onions, sour cream, and hot sauce.
Add eggs and two boxes of Jiffy Corn Muffin Mix.
Stir everything to combine well.
Spray a 10×15″ baking dish with cooking spray. Pour corn batter ingredients into baking dish. (I covered this and refrigerated for almost 24 hours. I wouldn’t keep it in the refrigerator uncooked any longer than that, but you can make this ahead.)
Bake about an hour and fifteen minutes at 350.
Here’s a side view of Mexican Corn Casserole. You can see the flecks of bell peppers from the Southwestern Corn.
Every bite of Mexican Corn Casserole is mouthwatering good.
Here’s the recipe.
MEXICAN CORN CASSEROLE
(Recipe from Jane Peterson, when we attended Hillcrest Baptist Church, Cedar Hill, TX)
- 2 16-oz. cans creamed corn (do not drain)
- 3 11-oz. cans Mexicali corn, drained or 3 14-oz. cans Fiesta corn, drained
- 2 sticks real butter, melted
- 2 cups sour cream
- 2 beaten eggs
- 2 pkgs. Jiffy corn muffin mix
- 1 can diced green chilies, undrained
- Few dashes of Louisiana (or other) red hot sauce and/or a few dashes of green Tabasco sauce, to taste
- 1 tbsp. dehydrated minced onions
- Mix together in a large mixing bowl.
- Pour into a greased 10×15” baking dish.
- Bake at 350° for about 1 hour.
Mexican Corn Casserole is a great side dish for holiday meals or any time you’re serving Tex-Mex.
Mexican Corn Casserole is perfect for company and holidays because it makes a LOT! You can easily get 20 or more servings out of this dish with other food.
While this recipe doesn’t have jalapenos, it does have diced green chilies, hot sauce and Fiesta corn that give it zip and a tiny bit of heat. The creamed corn adds a little bit of sweetness to the recipe.