If your family is anything like mine, Mexican food is an often requested favorite. I’m a big fan of easy Mexican dishes that taste great and don’t take long to put together. This Mexican Corn Casserole recipe is a great way to enjoy a little Mexican flavor without spending all day in the kitchen.
How do you make Mexican Corn Casserole?
One of my favorite things about this delicious side dish is how easy it is to make! Most of the ingredients are things I have on hand in my pantry already. Making the casserole is literally as easy as mixing ingredients together and then baking them.
Here are the ingredients you will need to make this Mexican Corn Casserole:
Gather together a can of creamed corn, a can of whole kernel corn, 1 cup of sour cream, 1/2 cup of salsa, 1/2 cup of melted butter, and between 1/2 cup and a whole cup of shredded cheddar cheese and a box of Jiffy cornbread mix (or whatever brand is your favorite).
Making the casserole is as simple as mixing all of the ingredients except the shredded cheddar cheese together and putting them into a greased 8×8 dish and baking.
You’ll want to bake the casserole at 425°F for 45 minutes. Carefully remove the casserole from the oven and sprinkle the shredded cheese evenly over the top and return to the over for an additional 5 minutes or until the cheese is browned to your liking.
Cut into individual serving sizes and enjoy with sides of salsa and sour cream.
Mexican Corn Casserole Recipe
- 1 box Jiffy cornbread mix 8 ounces
- 1 can creamed corn not drained (15 ounces)
- 1 can whole kernel corn drained (15 ounces)
- 1 cup sour cream
- 1/2 cup salsa
- 1/2 cup melted butter
- 1/2-1 cup shredded cheddar cheese