Mexi-Corn Casserole

Mexi-corn Casserole Recipe

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Mary Brown


Inspired by the corn-on-the-cob you can get at the fair, this is a casserole version. I made this as an alternative to the ususal green-bean casserole for a holiday potlluck, and it was very popular.It can be made as mild or spicy as desired.

★★★★★ 1 vote
15 Min
20 Min


2 c
frozen corn, thawed and well drained
1 can(s)
creamed corn
1 can(s)
diced tomatoes, mexican style, well drained
1 large
egg, beaten
1 Tbsp
lime juice
1 Tbsp
chili powder
1/4 tsp
4 oz
cotija cheese, shredded
1/2 c
bread crumbs, seasoned
salt and pepper, to taste

How to Make Mexi-Corn Casserole


  • 1Grease or spray a 2 quart casserole.
  • 2Combine both corns and tomatoes in a mixing bowl, making sure all are well drained.
  • 3Stir in egg and seasonings.
  • 4Spread evenly in prepared pan. Spread breadcrumbs and cheese over top.
  • 5Bake uncovered at 350° for 20 minutes, or until bubbly and top browns.
  • 6Allow to rest 5 minutes before serving.

Printable Recipe Card

About Mexi-Corn Casserole

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy