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All Posts / Mexican Corn Casserole

Mexican Corn Casserole

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By Rosie Published: February 7, 2025 Updated: February 7, 2025
This post may contain affiliate links.

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!

Creamy tex mex corn casserole served right out of a red baking dish. This casserole is packed with flavor!
Table of Contents
  1. What is Tex Mex Corn Casserole? 
  2. Ingredients for Homemade Mexican Corn Casserole
  3. How to Make Spicy Mexican Corn Casserole (with Video Tutorial) 
  4. Mexican Corn Casserole Recipe Tips & Tricks
  5. More Flavorful Side Dishes from I Heart Recipes
  6. Tex Mex Corn Casserole Recipe

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? 

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. 

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. 
  • Eggs: give structure to the casserole. 
  • 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!
A delicious square of tex mex corn casserole served on a red and white plaid plate.

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. 
  • 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? 

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.

A light and fluffy corn casserole square served from a red baking dish. This casserole is a favorite for any occasion.

How to Make Spicy Mexican Corn Casserole (with Video Tutorial) 

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. 

Tex Mex Corn Casserole Directions

  1. 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. 
  2. 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. 
  3. In a large mixing bowl, add the flour, cornmeal, and seasonings. Give it a good whisk to combine. 
  4. Next, add the wet ingredients – eggs, melted butter, and half & half. Mix everything until there are no lumps of dry ingredients left. 
  5. Toss in the corn, cilantro, cooked vegetable mixture, and shredded cheese. Give everything another stir until well combined. 
  6. Prep a baking dish with cooking spray and pour the corn casserole batter into the baking dish. Smooth down the top of the casserole. 
  7. Bake the casserole for 40 minutes or until the top is nice and golden brown. 

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. 
  • Corn casserole is best served warm, so heat up leftovers in the microwave before enjoying. 
  • 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.
A Pinterest-style graphic features two images of a homemade Mexican corn casserole and decorative text in the center that reads "tex mex corn casserole" and "IHeartRecipes.com"

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

Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soul Food, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.

Tex Mex Corn Casserole Recipe

This super easy Mexican corn casserole is basically a loaded cornbread with bold and spicy flavor. Packed with peppers, cheese, and zesty spices, it's the perfect side dish for any taco night!
Watch Video Print Recipe Pin Recipe
Course Side Dish
Cuisine Tex Mex
Keyword corn casserole, Mexican Corn Casserole, Tex Mex Corn Casserole
Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour
Servings 10 servings

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!

Video

If you loved this recipe, leave me a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
© 2025 I Heart Recipes
Recipe by: I Heart Recipes
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EXPLORE RECIPE CATEGORIESAll Posts, casserole, Sides

MEET THE RECIPE AUTHOR

Rosie

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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Comments

  1. Sunshina says

    May 22, 2017 at 7:53 am

    5 stars
    I always just print the recipe your food is so bomb I don’t have to question anything!! thank you rosie

    Reply
    • Rosie says

      May 22, 2017 at 11:07 am

      Awee! Thanks hun! XOXO

      Reply
  2. Connie White says

    May 22, 2017 at 1:31 pm

    I look forward to each new recipe! Your caramel cake video helped me soooo much….thanks!! You are simply the BEST!! Connie:)

    Reply
    • Rosie says

      May 22, 2017 at 6:32 pm

      Thanks so much Connie! XOXO

      Reply
  3. Katherine says

    May 22, 2017 at 2:27 pm

    Rosie would it be possible to add grilled chicken to this recipe??

    Reply
    • Rosie says

      May 22, 2017 at 6:32 pm

      Hi Katherine! Absolutely!

      Reply
  4. Mary says

    May 23, 2017 at 7:30 am

    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.

    Reply
    • Mary says

      May 23, 2017 at 7:31 am

      This looks not his looks! LOL

      Reply
    • Rosie says

      May 23, 2017 at 10:14 am

      Have a great Memorials Day Weekend Mary! XOXO

      Reply
  5. Jacquie M. says

    May 24, 2017 at 8:44 am

    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.

    Reply
    • Rosie says

      May 25, 2017 at 9:37 am

      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

      Reply
      • Jacquie M. says

        May 25, 2017 at 11:10 am

        Thanks Rosie! I am always looking for something different to try. This recipe sounds good.

        Reply
  6. Pat Young says

    May 24, 2017 at 2:28 pm

    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?

    Reply
    • Rosie says

      May 25, 2017 at 9:39 am

      Hi Pat! I actually don’t recall every having that feature.

      Reply
  7. ADH says

    June 29, 2017 at 6:03 pm

    Hi Rosie!! Is there anything I can use (dairy free) to replace the heavy cream or is it vital?

    Thank you!!

    Reply
    • Rosie says

      June 29, 2017 at 6:06 pm

      I think you can try almond milk 😉

      Reply
  8. ADH says

    June 29, 2017 at 6:34 pm

    Okay great! Thank you!

    Reply
  9. S. Lewis says

    October 8, 2017 at 7:44 am

    Rosie can I use mild rol-tel in the place of the veggies??

    Reply
    • Rosie says

      October 8, 2017 at 10:52 am

      You sure can 🙂

      Reply
  10. Grace W. says

    November 7, 2017 at 2:26 pm

    5 stars
    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!)

    Reply
    • Rosie says

      November 7, 2017 at 5:55 pm

      I don’t think this would make a good breakfast side, but that could be just me. LOL

      Reply
      • Grace W. says

        April 13, 2018 at 11:32 am

        5 stars
        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.

        Reply
        • Rosie says

          April 14, 2018 at 4:36 pm

          Thanks for trying Grace.

          Reply
  11. Ms.Jyothi McMinn says

    November 12, 2017 at 4:56 pm

    5 stars
    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!

    Reply
    • Rosie says

      November 12, 2017 at 5:53 pm

      Thanks so much for coming by! XOXO

      Reply
  12. Lois says

    August 19, 2019 at 9:02 am

    This looks exceptional! Will make this week as a “trial run” for inclusion in our family reunion feast. Just what I was looking for.

    Reply
  13. Lynn says

    May 15, 2020 at 3:22 pm

    4 stars
    The family enjoyed your recipe. I left out the hot peppers simply because I can’t eat really hot species. Thanks!

    Reply
  14. Danielle Guidry says

    November 15, 2021 at 10:55 am

    5 stars
    That corn bread looks on point I can’t wait to try it thanks for sharing cousin

    Reply
  15. Laverne Williams says

    November 29, 2021 at 7:15 pm

    Hi Rosie my first time here any ideas for a veggie 66 yr ole woman

    Reply
  16. Debbie says

    October 19, 2022 at 1:46 pm

    May I use self rising corn meal and do I need to make any adjustments. Thanks

    Reply
    • Rosie says

      October 22, 2022 at 10:28 am

      Hi Debbie! For best results, stick to the recipe listed 😉

      Reply
  17. Denise says

    March 22, 2023 at 9:19 pm

    Yum!! Looks delicious! Can this be served at room temperature?
    Thanks!

    Reply
    • Rosie says

      March 23, 2023 at 5:25 pm

      Hi Denise. I think this dish is better served hot 🙂

      Reply
      • Denise Germroth says

        March 24, 2023 at 12:59 pm

        Thanks ! It looks delicious, can’t wait to try it!

        Reply
  18. Susan says

    November 8, 2023 at 5:41 am

    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.

    Reply
    • Rosie says

      November 8, 2023 at 6:29 am

      Hi Susan, Yes, you can omit the cheese 🙂

      Reply
  19. Karen says

    April 21, 2024 at 10:01 am

    I made this for a neighborhood block party and received many compliments and requests for the recipe.

    Reply
  20. Freda says

    February 9, 2025 at 3:07 pm

    5 stars
    Looks delicious!!!

    Reply

Trackbacks

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  3. Breakfast Enchiladas | I Heart Recipes says:
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  5. Tex Mex Beef Skillet | I Heart Recipes says:
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  6. Tex Mex Beef Short Ribs | I Heart Recipes says:
    December 26, 2018 at 1:14 pm

    […] been a minute since I’ve shared a Tex Mex recipe.  I think the last one that I shared was my Tex Mex Corn Casserole recipe, which so many of you tried &  loved! This time around we’re going to turn it up a few […]

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Hey cousins, it’s Rosie!

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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