Name: Mexican Corn Casserole with Cream Cheese
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 5
Cuisine: Mexican
Ingredients: 4 tablespoons butter; 8 ounces cream cheese, softened, cubed; 1/4 cup milk; 1/3 cup green pepper, diced; 1/3 cup red pepper, diced; 2 (15 ounce) canned corn, drained; 1 (7 ounce) can green chiles; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon paprika; 1 teaspoon garlic powder

This Mexican corn casserole with cream cheese and green chiles is a spicy twist on classic corn casserole. This corn casserole is buttery, creamy, and full of flavor. It's incredibly simple to make and perfect for parties, and holidays. Or serve as a side for dinner, alongside a main course.

Jump to Recipe

Mexican Corn Casserole with Cream Cheese and Green Chiles is an irresistible side dish that’s loaded with lots of flavor and makes the best corn casserole.

This Mexican corn casserole combines the creamy richness of milk, butter, and cream cheese with the sweetness of corn kernels.

Along with red and green pepper for added crunch and mild green chilies for a bit of heat.

For ample flavor, a few spices you probably have on hand are added for a savory, taste sensation.

If you love easy recipes, this Mexican corn casserole is the perfect side for picnics, summer barbecues, or pot-lucks.

Or serve for holidays like; Cinco de mayo, Thanksgiving, and Christmas.

Mexican corn casserole is also a delicious side for dinners served alongside a main dish and completes any dinner table.

Jiffy Corn Casserole is another side that’s great for any occasion and also a family favorite.

Why You’ll Love Mexican Corn Casserole

Up close picture of Mexican corn casserole topped with green onions and next to a bowl of spices.

Quick and easy – I don’t know about you, but I love being able to have a side dish ready and on the table in under an hour. That’s why this is such a great recipe. This casserole dish only takes 35 minutes to make. Another favorite is Elote with Canned Corn and is my most viewed recipe.

Simple ingredients – You wont need to shop at more than one store, since all ingredients are easily accessible at any grocery store you go to. I love when I luck out and can get all my grocery shopping done at one place.

Best make ahead recipe – When I need a last minute side dish and especially during the busy holiday seasons. Make ahead recipes are my favorite. I’d even argue that they taste even better when prepared ahead of time. What would you say?

Creamy and delicious – Creamed corn casserole is a decadent and scrumptious corn casserole featuring sweet corn, bell peppers, green chiles, and the creamiest sauce there is. This corn casserole is rich, flavorful, and might just become your new fav.

Looking for an easy side dish that can be made ahead of time? Mexican Corn Casserole with Cream Cheese and Green Chiles is creamy, delicious, and only takes 35 minutes to make.

Ingredients

Butter
Cream Cheese
Milk
Red Pepper
Green Pepper
Canned Corn
Seasonings

Butter – salted or unsalted is fine, you decide.

Cream cheese – I used full fat cream cheese you may also use reduced fat cream cheese.

Milk – Full fat whole milk makes a creamy sauce. You may also use half and half or heavy cream for extra creaminess.

Canned corn – Makes this casserole beyond easy to make. You may use fresh or frozen corn. (see recipe tips)

Red pepper – Adds a pop of color and a sweet flavor which melds with spicy green chiles and green pepper.

Green pepper – Give this corn casserole ample flavor and add a nice crunch to this creamy dish.

I mean, could I really call this a Mexican corn casserole, without a mixture of peppers?

Seasonings – A pinch of salt, black pepper, paprika, and garlic powder is all you need for a fiesta-style corn casserole.

How to Make Mexican Corn Casserole with Cream Cheese

Overhead picture of chopped peppers in a skillet.

Overhead picture of peppers in a skillet with melted cheese and milk.

Preheat the oven – to 325 degrees and grease an 8×8 inch casserole dish with non-stick cooking spray.
Add ingredients to a large skillet – In a heavy large sauce pan, melt butter and add diced peppers. Cook for about 2 minutes on medium heat. Add cream cheese and milk and stir until the mixture is smooth and cream cheese is melted.
Add canned corn – Stir in drained canned corn, green chiles, and seasonings.
Stir to combine – and pour the mixture into a 8×8 inch baking dish. Bake in the oven at 325 degrees for 30 minutes.

Mexican Corn Casserole Tips

Up close picture of Mexican corn casserole in a small white baking dish.

You may use fresh or frozen corn, if using frozen corn make sure to defrost corn under warm running water and blot any water from corn.

Let cream cheese sit out at room temperature, to soften (about 30 minutes) and slice cream cheese into cubes. Cubed cream cheese melts faster in the skillet.

You can cook this Mexican corn casserole, in a slow cooker or crock-pot.

All you do is add butter to a skillet and cook peppers until slightly soft, ( about 2 minutes on medium heat.)

Then, add cubed cream cheese and all other ingredients to crock-pot or slow cooker and stir all ingredients until combined.

Cook on low for 4-6 hours or high for 2-4 hours.

Additional toppings, If you can’t seem to get enough cheddar, top corn casserole with the desired amount of cheddar cheese or any cheese you prefer and pop dish into the oven and bake.

Optional garnish, I love to garnish my baked Mexican corn casserole with chopped cilantro, fresh parsley, or diced green onions.

More Mexican Style Recipes