Easy Mexican Corn Casserole with Cheese and Peppers
Looking for a Cheesy Mexican Corn Casserole recipe? This is the perfect side dish for summer BBQ’s and potlucks!ย
Don’t you love taking something like plain corn and elevating it to a super special dish? Iย developed this Mexican Corn Casserole Recipe as a modification to my super popular Cream Cheese Corn Casserole recipe. I wanted to find a way to incorporate bell peppers, jalapenos and fresh cilantro and I think I succeeded!
This Mexican corn casserole recipe incorporates Tex-Mex style flavors and of course, LOTS of gooey cheese!
Now, I’d be remiss if I didn’t tell you that this is NOT a Mexican Street Corn recipe. But, iff you’re looking for the bright flavors of Mexican street corn in casserole form, I’ve got you covered with this Mexican Street Corn Casserole Recipe. If you’re thinking, “Wow, this lady really loves corn casserole,” you’d be right! Truly, if you need a corn casserole recipe, I’m your girl!ย
This recipe calls for baking the casserole in the oven. But of course, you can make this recipe in the slow cooker. Prepare the mixture and transfer it to your crockpot, then heat on low for 4-6 hours, until it starts to bubble, and the cheese is fully melted!ย
Check out all of my favorite corn recipes on Blackberry Babe! I love: Freezer Corn | Calabacitas | Smoked Corn on the Cob | Grilled Corn on the Cob |
Recipe Substitutions and Additions
If you’ve been following me here on Blackberry Babe for a while, you know I love to substitute ingredients! I think the best recipe is one that makes the most of the things you already have. Here are a few ideas for this recipe:
- Instead of the Roma tomatoes, use a drained can of Rotel tomatoes
- Substitute any flavor of cheese for the shredded Mexican cheese blend! I like pepper jack
- Add a can of drained green chilies to the corn mixture
- Add a pinch of chili powder and garlic powder for extra depth of flavor.
- Add extra flavor with a bit of lime juice or lime zest!
- And of course, you can always use fresh corn! Just make sure to shave it off the corn cob with as little of the husk as possible.
If jalapeno peppers are too spice for you, omit them, or substitute with diced green onions. It will still be delicious!
Serving Suggestions
Of course, this casserole recipe makes a great side dish for Mexican food like these enchiladas, salsa chicken or tacos!
But I think it also serves as a wonderful side dish for BBQ’s and potluck! Try it on the side of my wonderful steak kabobs, grilled pork steaks or grilled pork tenderloin.
Or serve it during the winter season with a warm, comforting entree.ย
Saving Leftover Corn Casserole
Leftover corn casserole will keep in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave before serving!
Easy Mexican Corn Casserole
Ingredients
- 8 ounces cream cheese cut into large cubes
- ยฝ cup butter cut into cubes
- 20 ounces corn kernels canned, frozen or cut from cob
- 15 ounces black beans drained
- 2 Roma tomatoes seeded, diced
- ยฝ red bell pepper diced
- โ cup Mexican cheese blend shredded
- 2 teaspoons taco seasoning
FOR TOPPING:
- ยฝ cup sharp cheddar or Monterey Jack cheese shredded
- ยฝ cup diced jalapeรฑo peppers seeds removed (optional)
FOR GARNISH (OPTIONAL):
- fresh cilantro or green onions chopped
- queso fresco or cotija cheese
- hot sauce
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Grease an 8x8 inch casserole dish with cooking spray.
- To a large microwave safe bowl, add cream cheese and butter. Heat in microwave for 2 minutes. Stir. Add to microwave again and heat for another two minutes. Stir.
- To the cream cheese mixture in the large bowl, add corn, black beans, tomatoes, peppers, shredded Mexican cheese and spices. Stir until well combined.
- Transfer the corn mixture into the prepared baking dish.
- Bake casserole for 20-25 minutes. Remove from oven and stir.
- Sprinkle with shredded Cheddar cheese and jalapeรฑos, return to oven for 5-10 minutes. Bake until cheese is melted and starting to brown.
- Serve warm, sprinkled with optional fresh cilantro or green onions.
Delicious and I saved this to make again for Thanksgiving.
This cheesy corn casserole with black beans and jalapenos was a hit. So easy to throw together!
So yum and very easy to make!
I love everything about this but especially how creamy it is. I made it with fresh corn from the farmer’s market and it was amazing.
So glad it turned out good for you Krystle! I know that using fresh corn can only make it better!
I used fresh corn and my family devoured this one!
I absolutely loved this cheesy casserole! The jalapenos were a great idea, thanks to the added kick! I’m definitely making this again!
Hi Wendy! So glad you enjoyed it. I love the jalapenos too!
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This looks absolutely delicious. I have always wanted to try something to give to the new guests that turn up at my house, and I was tired of the lasagna. I;m going to try this this weekend with my girl and see how it goes. If all’s good, I’ll let you know and I think I have a nice little “”cheesy”” recipe for Thanksgiving. Thanks, dear.
Great, could not believe how good it was. We had local fresh corn on the cob to use. Amazing flavors, we love this stuff!!!
That is so kind! Thank you!
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Oh goodness! I can’t WAIT to try this for Taco Tuesday!
I made this a few nights ago and it was SO DELICIOUS!
That’s awesome! Thanks Laura!
I need to try this casserole asap!
Such an incredible casserole! My family would LOVE this!!
Yum! I just love this Mexican twist on traditional corn casserole. ๐
This is one side dish that I know would disappear quickly at our house! It looks delicious!
We lovvvvve cheese around here! I am loving the addition of the jalapeno!