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Cast iron skillet of Mexican corn casserole, topped with melted golden cheese and sliced jalapeño peppers, placed on a white surface with parsley and salt nearby.
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Mexican Corn Casserole

This creamy Mexican Corn Casserole combines sweet corn, melted cheese, and hot sauce for a crowd-pleasing recipe.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mexican, Mexican American
Servings: 4 servings
Calories: 125kcal
Author: Maggie Unzueta

Ingredients

  • 2 ears fresh corn (or 1.5 cups of kernels)
  • 4 oz mozzarella sticks (or shredded mozzarella)
  • 2 tablespoon heavy cream
  • 1½ tablespoon sour cream (substitute with mayonnaise or greek yogurt)
  • 1 tablespoon hot sauce (your choice)
  • 1 teaspoon butter
  • Salt to taste
  • 1 Fresh jalapeno sliced (optional)

Instructions

  • Cover corn with water.
  • Boil the corn until tender, about 5 minutes in the pot. Drain and cool.
  • Cut off the kernels with a sharp knife, placing the cob vertically on a cutting board. Add the kernels to a bowl.
  • Preheat the oven to 350°F.
  • Finely grate the cheese. Set aside 2 tablespoons for topping, add the rest to the bowl with the corn.
  • Add sour cream, heavy cream, hot sauce, and a little salt. Mix thoroughly until smooth.
  • Grease the baking dishes with butter.
  • Divide the corn mixture among the cast iron skillets, smoothing the tops.
  • Sprinkle with the remaining cheese and bake for 15 minutes or until golden brown.
  • Serve the casserole with jalapeno slices and chips.

Notes

These are two 12-ounce cast iron skillet. You can also use a small baking dish like the ones used for dips. 
Variations and tips:
  1. Add finely chopped vegetables for a lighter, healthier option.
  2. Leftover chicken or turkey turns the casserole into a complete meal.
  3. Try adding fresh herbs - cilantro, parsley or green onions.
  4. No hot sauce? Use finely diced chipotle peppers or for a milder kick, use a small can of diced green chiles. 
The casserole can be prepared in advance - it keeps well in the refrigerator for up to three days and can be frozen for up to two months.

Nutrition

Calories: 125kcal | Carbohydrates: 2g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 29mg | Sodium: 320mg | Potassium: 19mg | Fiber: 0.02g | Sugar: 0.4g | Vitamin A: 180IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 0.03mg