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Mexican Corn Casserole

Cheesy Mexican Corn Casserole Recipe

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz each) whole kernel corn, drained
  • 1 can (14.75 oz) cream-style corn
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 box (8.5 oz) corn muffin mix (like Jiffy)
  • 1 can (4 oz) diced green chiles, drained
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Preheat oven to 350°F (175°C). Whisk eggs, sour cream, butter, green chiles, chili powder, cumin, salt, and pepper. Stir in both corns, muffin mix, and cheeses until just combined. Pour into a greased 9x13 dish.
  2. Bake 40 to 45 minutes until golden brown and the center is set with a slight jiggle.
  3. Cool 5 minutes, then scoop servings onto plates. Top with cilantro if you like and serve hot.

Notes

Letting the casserole rest after baking helps the slices or scoops hold their shape. If you like a saltier finish, crumble a little cotija or feta on top right before serving.