This Cheesy Fiesta Corn Casserole combines cheddar, Monterey Jack, corn, cream cheese, jalapenos, and a hint of spice for the perfect potluck side.
I’ll be honest—this recipe happened totally by accident.
A few years ago, I was hosting a last-minute backyard BBQ. You know the kind where everyone shows up starving and you’re just hoping to pull something magical out of your pantry? Yeah, that one.
I had some canned corn, a block of cream cheese that was definitely close to expiration, and just enough cheddar to make something happen. So, I threw it all together with a bit of spice, crossed my fingers, and—oh my gosh—people went wild for it!
Fast forward to today, and now it’s the dish everyone asks me to bring to potlucks. Seriously, my cousin won’t let me in the door without it during the holidays. So if you’re looking for a side dish that’s easy, cheesy, and steals the show every single time, this Cheesy Fiesta Corn Casserole is it.
Why You’ll Love This Cheesy Fiesta Corn Casserole Recipe?
There’s so much to love about this recipe. It’s like a warm, cheesy hug in every bite.
- Ultra Creamy & Cheesy: Cheddar, Monterey Jack, and cream cheese? Yes, please.
- Perfect Level of Heat: Just enough jalapeno to keep things interesting without overpowering the dish.
- Quick to Prep: Toss it together in 10 minutes—no complicated steps here.
- Crowd-Pleaser: Whether it’s a summer cookout or holiday dinner, everyone will be asking for seconds.
- Make-Ahead Friendly: Prep it early, bake later, stress-free hosting.
Ingredient Notes:
You know how some recipes call for a million fancy ingredients? Not this one. Here’s why each one counts:
- Cheddar Cheese: Adds bold, sharp flavor and that signature cheese pull.
- Monterey Jack: Creamy, smooth, and perfect for melting.
- Cream Cheese: This is what makes it extra rich and velvety.
- Corn: I like to use a mix of sweet corn and Mexicorn for a pop of color.
- Jalapenos: Just a touch for heat—you can always adjust to your spice level.
- Hot Sauce: A splash gives a tangy, spicy boost to balance the creaminess.
- Green Onions: Adds a little bite and freshness at the end.
Pro Tip: Want to make it a bit heartier? Toss in some cooked bacon bits or shredded chicken.
How To Make Cheesy Fiesta Corn Casserole?
You won’t believe how simple this is—just a few steps to cheesy perfection.
Step 1: Prep the Cheese Mix
In a bowl, mix cheddar, Monterey Jack, flour, and pepper. The flour helps keep everything creamy instead of watery—trust me, it’s worth it.
Step 2: Make the Creamy Base
In a greased 9×13-inch casserole dish, whisk together the milk, cream cheese, half the green onions, hot sauce, and jalapenos. The cream cheese might be a bit lumpy at first, but don’t stress—it smooths out as it bakes.
Step 3: Combine the Corn & Cheese
Stir in the drained corn (both regular and Mexicorn) along with the cheese mixture you made earlier. Mix well so every bite is cheesy and delicious.
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Step 4: Bake Time!
Cover with foil and bake at 350°F for 30 minutes. The cheese will start to bubble and work its magic.
Step 5: The Final Touch
Uncover, sprinkle the remaining green onions on top, and pop it back in for another 5 minutes. If you’re feeling fancy, you can even broil it for a minute or two to get that golden cheese crust.
Step 6: Serve and Watch It Disappear
Let it cool for just a few minutes—if you can wait! Serve it up and prepare for all the compliments.
Storage Options:
This casserole stores beautifully (though it rarely lasts long in my house):
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months in a sealed dish.
- Reheat: Warm in the oven at 350°F until heated through.
Variations and Substitutions:
Want to make it your own? Here’s how:
- Extra Protein: Add cooked chicken, bacon, or crumbled sausage.
- Spicier Kick: Swap jalapenos for diced green chilies or serranos.
- Dairy-Free: Use plant-based cream cheese, vegan cheddar, and almond milk.
- More Veggies: Stir in diced red peppers or black beans for a Tex-Mex twist.
What to Serve with Cheesy Fiesta Corn Casserole?
This dish seriously goes with everything, but here are my faves:
- BBQ Ribs or Pulled Pork: Sweet corn + smoky BBQ? Yes, please.
- Grilled Chicken: A lighter protein balances the richness.
- Fajitas or Tacos: Perfect for Tex-Mex night!
- Simple Salad: To keep things fresh and balanced.
- Cornbread: Because, honestly, can you ever have too much corn?
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Assemble it the night before, cover it tightly, and bake when ready.
How spicy is it?
It’s mild as written. Want more heat? Double the jalapenos or add cayenne.
Can I use frozen corn instead of canned?
Definitely—just make sure it’s thawed and well-drained.
So, what do you think? Ready to give this crowd-favorite casserole a go? It’s cozy, comforting, and just cheesy enough to keep everyone coming back for seconds (or thirds).
If you make it, I need to hear how it goes! Snap a pic, tag me on Instagram, and let me know if it stole the show at your table too.
Happy cooking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Fiesta Corn Casserole
Ingredients
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- 3/4 cup whole milk
- 4 ounces cream cheese softened
- 2/3 cup sliced green onion divided
- 1 teaspoon hot sauce
- 2 15.25 oz. cans whole kernel corn, well drained
- 2 15.25 oz. cans whole kernel Mexicorn or Fiesta Corn with red & green peppers, drained
- 1/2 to 1 tablespoon chopped pickled jalapeno about 4 to 6 slices
- Chopped fresh cilantro for garnish optional
Instructions
- Start by combining 2 cups of cheddar cheese, 1 cup of Monterey Jack cheese, 2 tablespoons of flour and half a teaspoon of pepper, in a bowl. Set this mixture aside.
- Next in a 9x13-inch dish mix together 3/4 cup of milk, 4 ounces of cream cheese, 1/3 cup of onions, 1 teaspoon of sauce and some chopped jalapenos.
- Then add the drained corn and the cheese mixture to the dish. Stir everything well.
- Cover the dish. Bake it at a temperature of 350°F for 30 minutes.
- After that time has passed uncover the dish. Sprinkle some green onions on top. Bake it for 5 minutes.
- If you like cilantro you can garnish it with some before serving. Enjoy your meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
