Fiesta Corn Casserole
Sweet corn, red peppers and cream cheese come together to make this delicious fiesta corn casserole that looks as good as it tastes!
I love finding easy Tex-Mex recipes, especially ones that call for very little prep and clean up. And after how amazing my taco tot casserole turned out, I wanted to try my hands at something less filling- something that I could make for a crowd but was still light and delicious, and this corn casserole seemed like a great idea.
Just like my favorite loaded baked mashed potato casserole, this one was a total crowd pleaser the last time I made it.
It was really easy to put together, and turned out to be one of the most fantastic side dishes I've ever made. I paired it with my roast meats and even my chicken sheet pan bake!
Quick Look: Fiesta Corn Casserole
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 25 minutes
- ⏳ Total Time: 35 minutes
- 🧉 Serving: 8 servings
- ⚡ Calories: 146 calories per serving
- 🍂 Flavor Profile: Rich, creamy and savory.
- 👌 Difficulty: Easy, perfect as a quick side dish to go with Mexican chicken Tinga.
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What's So Great About this Recipe
- Fiesta corn casserole is super quick and easy to make. You just need 10 minutes of hands-on prep to put it together, and the recipe makes enough for a crowd, so it's perfect for a party, a potluck, or even a barbecue.
- The casserole is super customizable. You can add poblano peppers, green chilies, jalapenos, bell peppers or even just a sprinkle of homemade Tajin inspired seasoning to add extra flavor.
Recipe Ingredients
To make the Fiesta corn casserole, you'll need a few staples.
- Frozen corn: Frozen corn works great. You could use creamed corn too, if that's what you have, but you'll need to adjust the amount of cheese you're adding accordingly.
- Bell pepper: I used diced red bell pepper here for the color. You can spice it up by adding spicy peppers, or use a different colored bell pepper too.
- Cheese: Cream cheese and cheddar jack cheese work best here. Sometimes, I end up using Mexican cheese blend, like I did when I made my slow cooker white chicken chili, and it tastes great too.
- Seasonings: I kept it simple and used just salt, pepper and paprika.
- Butter: For that rich, luxurious taste.
See the recipe card below for exact quantities.
Variations & Substitutions
- To bulk up the casserole, add more veggies like onion, green chilies and jalapenos into the mix.
- For extra flavor, you can also add some homemade or jarred salsa. I did this when I made my crockpot taco queso and it turned out insanely delicious.
- To lend the casserole a smoky undertone, use grilled or slightly charred corn instead of frozen corn.
How to Make Fiesta Corn Casserole
To make the Fiesta corn casserole, start by preheating your oven to 350 degrees and greasing your baking dish with cooking spray.
Step 1: In the skillet, add frozen corn, bell pepper, seasonings, butter and cream cheese.
Step 2: Cook on medium heat until the corn softens. Remove from heat and stir in 1 cup of shredded cheese.
Step 3: Transfer to the prepared baking dish and top with the remaining cheese.
Step 4: Bake for 20 to 25 minutes or until cheese is melted and bubbly.
Also, garnish with a generous sprinkle of chopped cilantro- like I did when I made my Instant Pot cilantro lime rice.
Tips & Tricks to Nail the Recipe
- For an extra crispy and delicious crust, top the casserole with crushed Ritz crackers before you pop it in the oven.
- If you're worried about the cheese browning up too quickly, cover the skillet or dish with foil and then bake. Uncover it during the final 10 minutes of cooking, or quickly broil until golden brown before serving.
- To lend the Fiesta corn casserole a spicy kick, mix in a spoonful of Adobo sauce (I did this when I made my homemade Chipotle mayo).
- Allow the casserole to cool down slightly before you serve. This will help it get to that saucy, creamy consistency.
Serving Ideas & Suggestions
This Fiesta corn casserole makes a great side dish for pretty much any meal you want to add a little more deliciousness to. It really packs a punch when you serve it with anything Mexican-inspired, Tex-Mex-inspired, or any classic American meat dish.
I love teaming it up with my beef taco salad or my favorite blackened fish tacos. You can also feature it on a taco charcuterie board or with some Air Fryer jalapeno popper burger sliders.
Recipe FAQs
To make a lighter version of this recipe, swap the cream cheese for light cream cheese instead of regular, and cut down on the amount of shredded cheese you're using.
You can use canned corn too! Just make sure you drain it first. Fresh corn can also be a fantastic option.
Cover up the dish with plastic wrap or transfer the casserole to a clean, airtight contained and refrigerate for up to 2 days.
The best way to reheat the leftover casserole is to pop it in a preheated oven until warmed up. Avoid microwaving as it can cause the cheese to split.
You can use the frozen corn directly. No need to thaw it!
More Mexican Recipes
If you tried this Fiesta corn casserole or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Fiesta Corn Casserole
Ingredients
- 2 12 oz packs Frozen corn
- 1 8 oz Cream cheese cubed
- 2 cups Cheddar Jack Cheese (shredded) divided
- 1 Red Bell Pepper diced
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tbsps Butter
Instructions
- Preheat the 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 skillet from heat and stir in 1 cup of shredded cheese.
- Pour the ingredients into prepared baking pan and top with remaining cheese.
- Bake for 20 to 25 minutes or until cheese is melted and bubbly.
Notes
- Cover the baking dish with foil and uncover during the final 10 minutes of cooking to get that beautiful golden brown cheesiness.
- Bulk up the casserole by adding chopped jalapenos, green chilies or Poblano peppers.
Nutrition
Can you do this in a crockpot?
Yes, this can me made in the crockpot.