This South-of-the-border-inspired Mexican corn casserole is a real fiesta of flavors! It’s savory and spicy, yet so moist and flavorful – the perfect side dish for any Tex-Mex weeknight dinner!

I’m starting to notice a trend, y’all! You all must love corn-based recipes because I am constantly getting requests for them. I’ve previously shared my recipe for homemade Southern cornbread – a staple side dish in just about any Southern household. I’ve shared many different cornbread dressing recipes, and now I’m back with another banger: an easy Mexican corn casserole recipe!
What is Tex Mex Corn Casserole?Â
Now, what exactly is a corn casserole? How is it different than regular cornbread or cornbread dressing? We’ll fam, let me tell you – homemade corn casserole is like a delicious cross between corn pudding and cornbread dressing.Â
Corn pudding is a sweet side dish that’s made with a cornbread mix and creamed corn. It’s creamy, moist, and delicious but not savory. A cornbread dressing is typically a cornbread base packed with savory herbs and veggies. Cornbread casserole is the perfect balance of the two – a simple yet moist cornbread base packed with savory spices and vegetables. Mexican cornbread casserole – or, as I like to call it, Tex Mex corn casserole – is on a whole other level. It’s like a loaded Mexican cornbread recipe!
Ingredients for Homemade Mexican Corn Casserole
My Tex-Mex corn casserole recipe has a nice amount of spice, but I find that it balances nicely with all the other fresh ingredients I include. So, what do you need to make this delicious side dish? You can find the full recipe in the recipe card below. For now, here’s the shopping list to take to the grocery store!
- Yellow Cornmeal & Self-Rising Flour: this combo is the base of the corn casserole.Â
- Eggs: give structure to the casserole.Â
- Butter, Half & Half: these ingredients keep the casserole extra moist and creamy, which is what makes it different from a regular ol’ cornbread dish.
- Seasonings: I use the typical savory seasonings – salt, black pepper, onion powder, and garlic powder. I also add cumin and cayenne pepper for that extra Tex-Mex flavor.
- Vegetables: this corn casserole is loaded with red bell pepper, green bell pepper, red onion, and a nice helping of jalapeno pepper for spice.
- Fresh Cilantro: this might be a controversial ingredient, but I consider it a must! However, you can leave it out if you’re a cilantro hater.
- Corn: you can’t have a corn casserole without the corn! I use frozen corn, but truthfully, fresh corn or even canned corn will do just fine.
- Shredded Cheese: I mix some freshly shredded sharp cheddar cheese into the corn casserole batter. You can use your preferred cheese – colby jack, mild cheddar, or even pepper jack cheese would be delicious here!

Ingredients Swaps and Subs
The above ingredient list is what I suggest for a picture-perfect recipe. It’s packed with bold flavors from the spices and veggies, and you really can’t go wrong! However, in this house, we use what we have, and sometimes we don’t have everything and ain’t got the time to make a grocery store run. If that’s the case, here are some simple swaps and substitutions you can make without mucking up the recipe!
- All-purpose flour instead of self-rising flour: if you only have regular flour on hand, you can use it for this recipe. However, self-rising flour already has the leavening agent mixed in (which is what makes it self-rising). So, if you use AP flour, you’ll want to add about 2 teaspoons of baking powder to make it an equal swap.Â
- Regular milk instead of half & half: I use half & half in this recipe because it’s creamier than regular milk. However, I will give you a pass if you don’t have it on hand! Regular milk works just fine.
- Adjusting the seasonings: the spices I use are pretty common to have on hand if you cook a lot. However, if you’re running short in the seasoning department, some appropriate swaps are taco seasoning or chili powder, which will still give you that Tex-Mex flavor.
Can I use a cornbread mix for this corn casserole recipe instead of making my own?Â
Y’all know that I have used Jiffy mix before in some of my cornbread-based recipes, so I’m a fan of this shortcut too. However, I highly recommend sticking to the written recipe for this one, because cornbread mixes tend to be on the sweeter side. This recipe is SAVORY, y’all. And I find that sweet and savory don’t mix well in this case.

How to Make Spicy Mexican Corn Casserole (with Video Tutorial)Â
Watch me make this easy recipe below! I made this Mexican corn casserole recipe with simple ingredients that are easy to find and all work together. Even with all the loaded ingredients, you still have a moist and fluffy cornbread base. It’s love at first bite! Be sure to subscribe to my YouTube channel to catch more tasty side dish recipes, just like this Tex Mex corn casserole.Â
Tex Mex Corn Casserole Directions
- Start by preheating the oven to 350 degrees F, then prep all the veggies. Chopping all the veg takes the longest since you want everything to be in nice, small, equal-sized pieces.Â
- Once the veggies are chopped and ready, heat a skillet with olive oil or vegetable oil over medium-high heat, and sauté the chopped veggies until they’re tender. Set them aside.Â
- In a large mixing bowl, add the flour, cornmeal, and seasonings. Give it a good whisk to combine.Â
- Next, add the wet ingredients – eggs, melted butter, and half & half. Mix everything until there are no lumps of dry ingredients left.Â
- Toss in the corn, cilantro, cooked vegetable mixture, and shredded cheese. Give everything another stir until well combined.Â
- Prep a baking dish with cooking spray and pour the corn casserole batter into the baking dish. Smooth down the top of the casserole.Â
- Bake the casserole for 40 minutes or until the top is nice and golden brown.Â
Let this spicy Tex-Mex corn casserole cool for a few minutes, then serve! A helping is even more delicious with a dollop of sour cream and a garnish of chopped green onions! It’s spicy, savory, and cheese… everything I love about Mexican food!
Mexican Corn Casserole Recipe Tips & Tricks
- This tasty corn casserole will probably be devoured at whatever function you bring it to, but on the off chance you have leftovers, store them in an airtight container in the fridge for 3-4 days.Â
- Corn casserole is best served warm, so heat up leftovers in the microwave before enjoying.Â
- Want to make this recipe even more loaded? Add protein like shredded chicken or seasoned ground beef for even more flavor.
- Because of the Tex-Mex flavors, this is the perfect side dish to serve with Mexican food like enchiladas, nachos or on a casual Taco Tuesday! It would also be delicious with more savory recipes like this taco ground beef skillet or hearty Tex-Mex short ribs.

More Flavorful Side Dishes from I Heart Recipes
Well, there you have it, fam! A simple, tasty recipe for Mexican corn casserole! If you made this recipe and loved it, leave a comment down below! It’s the perfect dish to bring to your next potluck or family gathering. It’s perfect in the summertime at outdoor BBQs or in the winter when you want a savory side. You can’t go wrong!
Check out these other savory, party-ready side dishes to try next:
- Soul Food Cornbread Dressing Recipe
- Simple Pea, Bacon, and Cheddar Salad
- Honey Jalapeno Cornbread
- Dill Pickle & Ranch Pasta Salad
- Texas Caviar Macaroni Salad
- Cheesy Garlic & Herb Cornbread
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Tex Mex Corn Casserole Recipe
Ingredients
- 1 1/2 cup self rising flour
- 1 cup yellow cornmeal
- 2 large eggs
- 2 tbsp melted butter
- 1 1/2 cup half & half
- 1/4 cup vegetable oil
- 1/2 tsp ground cumin
- 1 1/2 tsp kosher salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 3 cups frozen corn
- 1 medium size red bell pepper diced
- 1 medium size green bell pepper diced
- 1 medium size red onion diced
- 1 large jalapeno pepper diced
- 1/4 bunch of fresh cilantro leaves only, chopped
- 8 oz sharp cheddar shredded
Instructions
- Preheat the oven to 350 F.
- Add the self rising flour and yellow cornmeal into a large bowl.1 1/2 cup self rising flour, 1 cup yellow cornmeal
- Sprinkle in the cumin, onion powder, garlic powder, kosher salt, and cayenne pepper. Stir the ingredients.1/2 tsp ground cumin, 1 1/2 tsp kosher salt, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, 1/2 tsp ground black pepper
- Pour in the half & half, melted butter, and the eggs. Mixed the ingredients until well combined, then set the bowl to the side.2 large eggs, 2 tbsp melted butter, 1 1/2 cup half & half
- Next drizzle 1/4 cup vegetable oil into a large pan, then place the pan over medium heat. Once the oil is nice and hot, toss in the diced vegetables.1/4 cup vegetable oil, 1 medium size red bell pepper, 1 medium size green bell pepper, 1 medium size red onion, 1 large jalapeno pepper
- Cook the vegetables until they are nice and translucent, then turn of the heat.
- Next, toss 3 cups of frozen corn into the bowl with the batter, followed by the cilantro.3 cups frozen corn, 1/4 bunch of fresh cilantro
- Now add in the cooked diced vegetables and shredded cheese. Mix everything until well combined.8 oz sharp cheddar
- Grease a large bake dish. Add in the corn casserole mixture, and flatten it out.
- Bake the casserole, uncovered, in the oven on 350 F for 40 minutes.
- Remove from the oven, and let sit for a few minutes.
- Serve and enjoy!
I always just print the recipe your food is so bomb I don’t have to question anything!! thank you rosie
Awee! Thanks hun! XOXO
I look forward to each new recipe! Your caramel cake video helped me soooo much….thanks!! You are simply the BEST!! Connie:)
Thanks so much Connie! XOXO
Rosie would it be possible to add grilled chicken to this recipe??
Hi Katherine! Absolutely!
his looks and sounds so good! This is going on my menu plan for next week. Pinned. Thanks for sharing. Have a great and safe Memorial weekend.
This looks not his looks! LOL
Have a great Memorials Day Weekend Mary! XOXO
Rosie I have a question for you but it does not pertain to this recipe. I hope you don’t mind me asking it here. I was wondering if you have any recipes for pig tails? I found a couple on the Internet and at Pinterest but I just wanted to check with you on this. If you don’t have one maybe you could send me in a good direction to find one. Thanks for all your recipes, you have your own spot on my Pinterest Boards, check it out I’m under Jacquie M.
Hi Jacquie! When I make pigtails they are usually with Lima Beans. I usually boil the pig tails in chicken broth until tender, and add a little seasoning salt, then add them with limas. I have a few other pigtail recipes as well. I will try to add them o my blog soon! XOXO
Thanks Rosie! I am always looking for something different to try. This recipe sounds good.
Rosie, you use to have “email” avail to send your recipies, but I don’t see that anymore. That is where I store all your recipes. Can u put that back on the list?
Hi Pat! I actually don’t recall every having that feature.
Hi Rosie!! Is there anything I can use (dairy free) to replace the heavy cream or is it vital?
Thank you!!
I think you can try almond milk 😉
Okay great! Thank you!
Rosie can I use mild rol-tel in the place of the veggies??
You sure can 🙂
Maybe a weird question, but I am thinking of bringing this to a church potluck. However, the potluck is a BREAKFAST potluck. Since so many breakfast foods are sweet, I thought this would be a nice savory side. Do you think this would go over well at breakfast? I know it’s totally a preference thing too. (This recipe looks foolproof and delicious, by the way!)
I don’t think this would make a good breakfast side, but that could be just me. LOL
Wanted to reply and say I DID end up making this for the brunch potluck, and it went over really well. I live in the Northern Midwest, and we like hearty breakfast! 🙂 I’m typing this because I’m actually making it again for another brunch potluck, several months later. I’m sure it will be a big hit again.
Thanks for trying Grace.
Thanks for the recipe and am making this dish for family and friends before Thanksgiving with baked chicken tenders…a cooked garbanianzo salad with veggies of sweet peppers will be very colorful….with tomatoe rice ..made with chopped tomatoes…veggies of carrots and peas…and a dessert of just simple brownies and a glassofblassi made with cultured buttermilk spiced up. All of these can be made before the day of the event.and just warming and garnishing!
Thanks so much for coming by! XOXO
This looks exceptional! Will make this week as a “trial run” for inclusion in our family reunion feast. Just what I was looking for.
The family enjoyed your recipe. I left out the hot peppers simply because I can’t eat really hot species. Thanks!
That corn bread looks on point I can’t wait to try it thanks for sharing cousin
Hi Rosie my first time here any ideas for a veggie 66 yr ole woman
May I use self rising corn meal and do I need to make any adjustments. Thanks
Hi Debbie! For best results, stick to the recipe listed 😉
Yum!! Looks delicious! Can this be served at room temperature?
Thanks!
Hi Denise. I think this dish is better served hot 🙂
Thanks ! It looks delicious, can’t wait to try it!
I have a question that you or someone can help me with. The Tex-Mex Corn Casserole looks so good I would love some right now. My question is, can I omit the cheese and if so do/or can I replace it with something else? My family doesn’t do cheese or mushrooms.
Hi Susan, Yes, you can omit the cheese 🙂
I made this for a neighborhood block party and received many compliments and requests for the recipe.
Looks delicious!!!