Easy Mexican Corn Casserole with Two Cheeses (Print version)
A creamy Mexican corn casserole baked with cream cheese, bell pepper, spices, and a bubbly layer of shredded Mexican cheese.
# Ingredients:
For the casserole
01 -
2 tablespoons unsalted butter, plus more for greasing
02 -
2 (12 oz) bags frozen corn, about 4 cups
03 -
1 red bell pepper, diced
04 -
8 oz (225 g) cream cheese, cubed and softened
05 -
1/2 cup (120 g) sour cream
06 -
1 teaspoon chili powder
07 -
1/2 teaspoon ground cumin
08 -
1/2 teaspoon smoked paprika
09 -
3/4 teaspoon kosher salt
10 -
1/4 teaspoon black pepper
11 -
2 cups (225 g) shredded Mexican cheese blend, divided
For finishing
12 -
2 tablespoons chopped fresh cilantro
13 -
1/2 lime, cut into wedges
14 -
1 jalapeno, thinly sliced, optional
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a 2-quart baking dish with butter or nonstick spray.
02 -
Melt 2 tablespoons butter in a large skillet over medium heat. Add the frozen corn and diced bell pepper, then cook for 5-6 minutes until the corn is hot and the pepper starts to soften.
03 -
Add the cream cheese, sour cream, chili powder, cumin, smoked paprika, salt, and black pepper. Stir for 3-4 minutes until the cream cheese melts into a smooth, thick sauce.
04 -
Remove the skillet from the heat. Stir in 1 cup of the shredded Mexican cheese blend until it melts into the hot corn mixture.
05 -
Spread the corn mixture evenly in the prepared baking dish. Sprinkle the remaining 1 cup shredded Mexican cheese over the top.
06 -
Bake uncovered for 20-25 minutes, until the cheese is melted and the edges are bubbling. For deeper color, broil for 1-2 minutes while watching closely.
07 -
Let the casserole rest for 5-10 minutes. Finish with cilantro, lime wedges, and sliced jalapeno if using.
# Good to know:
01 -
Best served hot after a short rest so the creamy sauce can settle.
02 -
Assemble up to 24 hours ahead and bake when ready.
03 -
Refrigerate leftovers within 2 hours and keep for 3-4 days.