Mexican Corn Casserole

This bold and creamy corn casserole is always a hit at potlucks and holiday dinners. It’s sweet, savory, and cheesy with just the right amount of heat.

By @quotidianrecipes

Original recipe source

Cook time: 60 minutes

Servings: 6

Ingredients

• 0 cooking spray or butter
• 15 oz whole kernel corn
• 15 oz cream-style corn
• 8 oz Jiffy corn muffin mix
• 1 cup sour cream
• 0.5 cup unsalted butter
• 1 cup cheddar cheese
• 4 oz diced green chiles
• 0.5 tsp chili powder
• 0.5 tsp cumin
• 0.25 tsp salt
• 0.5 cup chopped jalapeños or pickled jalapeños
• 0.5 cup cheddar cheese
• 0 fresh cilantro or green onions

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8x8 or 9x9-inch baking dish with cooking spray or butter.
2. In a large mixing bowl, stir together the drained corn, cream-style corn, corn muffin mix, sour cream, melted butter, 1 cup of cheddar cheese, green chiles, chili powder, cumin, and salt.
3. Add jalapeños if using.
4. Pour the mixture into the prepared baking dish and spread it out evenly.
5. Place in the preheated oven and bake uncovered for 45–50 minutes, or until the center is set and the top is lightly golden.
6. Sprinkle the remaining 1/2 cup of cheddar cheese over the top and return to the oven for 5–7 more minutes, or until the cheese is melted.
7. Let cool for 5–10 minutes.
8. Garnish with chopped cilantro or green onions before serving.