Mexican Street Corn Casserole

"I made Mexican street corn casserole, a very traditional Thanksgiving dish."
-- @fungry.nomad
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  • Recipe Card
Prep time 20mins
Cook time 25mins
Serves or Makes: 8

Recipe Card


  • 1 medium onion, diced small
  • 1 jalapeno, diced small
  • 1/2 red bell pepper, diced small
  • 1 (10 ounce) package fresh or frozen sweet corn
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne, optional
  • 2 cups heavy cream
  • 3/4 cup grated Mexican blend cheese
  • Kosher salt, To Taste
  • Pepper, freshly ground
  • Lime, freshly squeezed


  • Step 1

    In a large cast-iron skillet over medium heat, add the butter and olive oil. Once butter and olive oil are melted down, add the onion and peppers to the skillet. Sauté 3-5 minutes until tender. Add in corn and sauté for another 2 minutes. 

  • Step 2

    Add spices to the skillet (paprika, cumin, chili powder, garlic powder, cayenne, salt & pepper), mixing thoroughly with the onion, peppers and corn mixture for 1-2 minutes or until spices become fragrant. 

  • Step 3

    Add in the heavy cream and cheese to the mixture. Stir and let reduce for 5 minutes.

  • Step 4

    Transfer the skillet into the oven and bake at 375° for 15 minutes or until bubbling. Add a squeeze of lime right before serving.