Mexican Corn Casserole

Every time I bring this Mexican Corn Casserole to a gathering someone asks for the recipe. It’s become my go-to side dish because it’s so quick to throw together but tastes like you spent hours in the kitchen. The creamy cheese sauce and sweet corn create this incredible comfort food that fits perfectly on any dinner table from casual weeknights to holiday feasts.

Why You’ll Love This Casserole

I love how this dish comes together with just eight ingredients you probably already have in your kitchen. The combination creates something magical rich cheesy and absolutely irresistible. Whenever I make it for family dinners my kids ask for seconds and there’s never any leftovers to worry about.

Ingredients for Mexican Corn Casserole

- Corn: I use a mix of cream-style and whole kernel corn it makes the texture perfect.
- Cream Cheese: Make sure it’s nice and soft before you start mixing.
- Butter: Real butter adds richness you just can’t get any other way.
- Mexican Cheese Blend: The pre-shredded kind works great and saves time.
- Sour Cream: Adds that lovely tang and extra creaminess.
- Seasonings: A blend of chili powder cumin and garlic powder gives it that Mexican flair.

Step-by-Step Instructions

Prep Your Ingredients: Start with softened cream cheese and butter they’ll blend so much better. Drain your whole kernel corn but keep all the creamy goodness from the cream-style corn.
Create the Base: Mix your softened cream cheese butter and sour cream until they’re smooth and creamy. Add your seasonings and give it another good stir.
Add the Corn: Fold in both types of corn until everything’s well combined. This is what gives us that perfect texture.
Layer and Bake: Pour it all into your baking dish top with that gorgeous cheese and pop it in the oven until it’s hot bubbly and slightly golden on top.