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!

a photo of a fork full of Mexican Corn Casserole with Jalapenos and Cheese

This Mexican corn casserole recipe incorporates Tex-Mex style flavors and of course, LOTS of gooey cheese!

a photo of a scoop of Mexican corn casserole on a black plate

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 

a photo of a wooden spoon with a scoop full of Mexican corn casserole

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 

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 

an overhead photo of baked mexican corn casserole on a plate

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! 

a horizontal photo of a black bean corn casserole on a spoon

a photo of a fork full of Mexican Corn Casserole with Jalapenos and Cheese

Easy Mexican Corn Casserole

Looking for a Cheesy Mexican Corn Casserole recipe? This is the perfect side dish for summer BBQ's and potlucks!ย 
This recipe is super cheesy and creamy with red bell peppers, black beans, tomatoes and fresh jalapeno and cilantro!
5 from 4 votes
Print Pin Rate
Course: Side Dish
Calories: 335kcal
Author: Michelle Goth

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.

Nutrition

Serving: 1 | Calories: 335kcal | Carbohydrates: 21g | Protein: 12g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 335mg | Fiber: 5g | Sugar: 4g
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