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Warm Mexican Corn Casserole Recipe

Name: Hilltop Retreats Warm Mexican Corn Casserole Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 cups frozen corn kernels (thawed) or canned sweet corn (drained); 1 cup creamed corn; 3 count large eggs; 1 cup sour cream; 1 cup whole milk; 1 cup yellow cornmeal (or fine polenta); 1 tbs all-purpose flour; 1 tbs granulated sugar; 1 tsp baking powder; 1 tsp salt; 1 tsp black pepper; 1 cup sharp cheddar cheese, shredded; 0.5 cup Monterey Jack cheese (or pepper jack), shredded; 0.5 cup diced green chiles (mild or hot, drained); 0.25 cup chopped fresh cilantro (optional); 2 tbs unsalted butter (melted) for greasing and dotting; 0.25 cup finely chopped yellow onion or shallot; 1 tsp minced garlic; 0.5 tsp smoked paprika; 0.5 tsp ground cumin; 0.25 tsp crushed red pepper flakes (optional); 4 count lime wedges; 0.25 cup extra chopped cilantro; 0.5 cup sour cream or crema

Inspired by Hilltop Retreat

Time1h 10m

Serves6

Make Warm Mexican Corn Casserole Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Casserole Base

3 cups frozen corn kernels (thawed) or canned sweet corn (drained)

1 cup creamed corn

3 count Large eggs

1 cup Sour cream

1 cup whole milk

1 cup yellow cornmeal (or fine polenta)

1 tbs 00 bread flour

1 tbs granulated sugar

1 tsp Baking powder

1 tsp Celtic sea salt

1 tsp black pepper

Cheese & Add-ins

1 cup sharp cheddar cheese, shredded

1/2 cup Monterey Jack cheese (or pepper jack), shredded

1/2 cup diced green chiles (mild or hot, drained)

1/4 cup chopped fresh cilantro (optional)

Aromatics & Topping

2 tbs unsalted butter (melted) for greasing and dotting

1/4 cup finely chopped yellow onion or shallot

1 tsp minced garlic

1/2 tsp Smoked paprika

1/2 tsp Ground cumin

1/4 tsp crushed red pepper flakes (optional)

To Serve

4 count Lime wedges

1/4 cup extra chopped cilantro

1/2 cup sour cream or crema

Method

Prepare & Sauté Aromatics

Preheat and prepare dish

Preheat the oven to 375°F (190°C). Grease a 9x9-inch (or 8x8) baking dish with 1 tablespoon of the melted butter, making sure to coat the bottom and sides evenly.

In a small skillet, melt the remaining 1 tablespoon butter over medium heat. Add the chopped onion and sauté 3–4 minutes until softened and translucent. Add the minced garlic, smoked paprika, and ground cumin; cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Mix Casserole Batter

In a large mixing bowl, whisk together the eggs, sour cream, and whole milk until smooth and slightly frothy.

Stir in the creamed corn, thawed/drained corn kernels, and the sautéed onion-garlic-spice mixture until combined.

Add the cornmeal, all-purpose flour, sugar, baking powder, salt, and black pepper to the wet mixture. Stir just until evenly incorporated—do not overmix. The batter will be thick but pourable. If it seems too thick, add up to 2 tablespoons more milk.

Fold in the shredded cheddar and Monterey Jack cheeses, drained diced green chiles, and chopped cilantro (if using). Reserve about 1/4 cup of the shredded cheddar to sprinkle on top before baking.

Bake Casserole

Pour the batter into the prepared baking dish and smooth the top with a spatula. Sprinkle the reserved 1/4 cup cheddar evenly over the surface. If you like, dot the top with small bits of the remaining melted butter for a richer crust.

Bake in the preheated oven for 35–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). If the top is browning too fast, tent loosely with foil for the last 10–15 minutes.

Remove from the oven and let the casserole rest for 10–15 minutes; this helps it set for cleaner slices.

Finish & Serve

Garnish the warm casserole with extra chopped cilantro and serve with lime wedges and sour cream or crema on the side. Squeeze lime over slices just before eating for brightness.

Store leftovers covered in the refrigerator for up to 3–4 days. Reheat individual portions in a microwave or rewarm in a 350°F (175°C) oven for 10–15 minutes until heated through.