Mexican Corn Casserole with Cream Cheese
This Mexican corn casserole with cream cheese has been a family favorite for years - and once you make it, you'll understand why. Creamy, cheesy, and packed with flavor, it comes together in about 35 minutes with just a handful of simple ingredients. It's the perfect side dish for Thanksgiving and Christmas, but honestly it's good enough to make any night of the week.
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What Do I Need to Make Mexican Corn Casserole?
- Frozen Corn
- Red Bell Pepper
- Salt
- Pepper
- Paprika
- Butter
- Cream Cheese
- Mexican Blend Cheese
How Do I Make Mexican Corn Casserole?
This cheesy casserole comes together in just a few simple steps. Start on the stovetop, then finish it off in the oven for a bubbly, golden result every time.
Step One: Prep Your Baking Dish
Preheat your oven to 350°F and lightly grease a 2-quart casserole dish with nonstick cooking spray. Set aside.
Step Two: Cook the Corn Mixture
Add the frozen corn, diced red bell pepper, salt, pepper, paprika, butter, and cubed cream cheese to a large skillet over medium heat. Cook, stirring frequently, until the corn is cooked through and the cream cheese is fully melted and everything is well combined.
Step Three: Add the Cheese
Remove the skillet from heat and stir in one cup of the shredded Mexican blend cheese until melted and incorporated.
Step Four: Bake the Casserole
Pour the corn mixture into your prepared casserole dish and spread it out evenly. Top with the remaining cup of shredded cheese. Bake uncovered for 20 to 25 minutes, until the cheese is melted and bubbling around the edges. Let it rest for a few minutes before serving.
What Can I Add to Mexican Corn Casserole?
This recipe is wonderfully versatile - think of it as a starting point rather than a strict formula. Here are some delicious additions to try:
- Green chiles: Add a 4-ounce can of diced green chiles for a mild kick of heat that pairs beautifully with the cream cheese base.
- Onion: Dice half a yellow or white onion and cook it with the corn and bell pepper for extra savory depth.
- Green bell pepper: Add diced green bell pepper alongside the red for more color and a slightly different flavor.
- Taco seasoning: Swap the individual spices for a packet of taco seasoning for a bolder, more intensely seasoned casserole - a reader favorite variation.
- Jalapeño: For more heat, add one finely diced fresh jalapeño with the other vegetables.
- Black beans: Stir in a drained can of black beans before baking for added protein and a heartier dish.
- Rotisserie chicken: Fold in shredded rotisserie chicken to turn this side dish into a complete meal.
Ways to Serve Mexican Corn Casserole
This creamy casserole works as a side dish or a party appetizer. Here are some of the best ways to serve it:
- As a holiday side dish: This is a staple at my Thanksgiving and Christmas table alongside turkey, ham, or prime rib.
- With baked or grilled chicken: The creamy, cheesy flavors pair perfectly with simple roasted or grilled chicken.
- With pork or steak: Serve alongside pork tenderloin or grilled steak for an easy weeknight dinner.
- As a party appetizer: Serve warm straight from the casserole dish with tortilla chips for dipping - it disappears fast.
- With tacos or fajitas: Skip the rice and serve this as your side for taco night instead.
Love corn this time of year? Don't miss my Air Fryer Corn on the Cob - buttery, tender, lightly charred, and ready in just 13 minutes.
How to Store Mexican Corn Casserole
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish covered with foil in a 350°F oven for about 15 minutes. This casserole also freezes well - store in a freezer-safe container for up to 3 months and thaw overnight in the refrigerator before reheating.
Yes - this is a great make-ahead dish. Prepare the casserole through the stovetop step, transfer to the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. When ready to serve, bake as directed, adding 5 to 10 extra minutes since it will be cold from the fridge.
Yes, though the cheese on top won't brown the same way. Cook the corn, bell pepper, butter, cream cheese, and seasonings in the crockpot on low for 2 to 3 hours, then stir in one cup of cheese and top with the remaining cheese for the last 30 minutes. Great option for keeping it warm at a potluck.
Absolutely. Drain two 15-ounce cans of corn well before adding to the skillet. The flavor and texture are very similar - just make sure to drain thoroughly so the casserole doesn't turn out watery.
This post was originally published on October 10, 2019. It was updated on March 31, 2026 with new tips and answers to questions.
Looking for more delicious casserole recipes? Give these reader favorites a try!
Mexican Corn Casserole with Cream Cheese
Ingredients
- 2 12 ounces frozen corn
- 1 red bell pepper diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons butter
- 1 8 ounces cream cheese cubed
- 2 cups Mexican Blend cheese divided
Instructions
- Preheat oven to 350 degrees and prepare a 2-quart casserole dish by greasing with nonstick cooking spray.
- Add frozen corn, bell pepper, salt, pepper, paprika, butter, and cream cheese to a large skillet. Cook over medium heat until corn is cooked through and cream cheese is melted.
- Remove from heat and stir in 1 cup of shredded cheese.
- Pour ingredients into prepared baking pan and top with remaining cheese.
- Bake for 20 to 25 minutes or until cheese is melted and bubbly.
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