In this Cheesy Mexican Corn Bake recipe, peppers and Mexican cheese give a classic casserole some kick. This colorful dish makes a great side for any family meal—and it's also great for feeding a crowd! Bring it along to your next potluck, and watch everyone head back for savory seconds.
Cheesy Mexican Corn Bake
- Prep Time 30 min
- Total 1 hr 5 min
- Servings 12
- Ingredients 12
Ingredients
- 2 bags (12 oz each) frozen corn
- 1/2 cup butter or margarine
- 1 cup chopped red bell pepper
- 1/2 cup chopped poblano chile or green bell pepper
- 1 large onion, chopped (1 cup)
- 2 eggs, beaten
- 1 1/2 cups sour cream
- 3 tablespoons cornmeal
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 cups shredded Mexican blend cheese (8 oz)
- 1 can (2.8 oz) French-fried onions
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag.
-
Step2Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in poblano chile, bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
-
Step3In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese. Pour into baking dish.
-
Step4Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.
Nutrition
320
Calories
24g
Total Fat
8g
Protein
19g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 210
- Total Fat
- 24g
- 36%
- Saturated Fat
- 13g
- 65%
- Trans Fat
- 1 1/2g
- Cholesterol
- 95mg
- 31%
- Sodium
- 350mg
- 15%
- Potassium
- 260mg
- 8%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 5g
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 25%
- 25%
- Calcium
- 15%
- 15%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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