This gluten-free Spicy Mexican Corn Casserole is baked with three Mexican cheeses, corn (fresh or grilled), black beans and jalapeños in a rich creamy sauce.
This gluten-free south-of-the-border favorite recipe is a spinoff of Wisconsin Homemaker’s Flemings Creamed Corn Recipe.
It’s a thick and rich side dish that uses grilled, fresh or frozen corn, canned black beans, along with a mix of three shredded Mexican cheeses like Queso Fresco, Cotija and Manchego.
It’s then baked for a dreamy, creamy, cheesy side dish.
My family loves this dish because it offers just the right amount of spiciness that’s perfect with a variety of baked and grilled meats.
How to Make Spicy Mexican Corn Casserole
In a large sauce pan, sauté the chopped onions in olive oil until translucent.
Add corn, chilis, jalapeño, chicken broth, black beans and spices to the sauce pan. Stir well. Bring to a boil.
For this recipe: If using fresh or grilled corn on the cob, you will need approximately 3 ears of corn with the kernels. removed. Or, one 16 oz bag of frozen corn yields about 3 cups.
Once at a boil, turn the heat down to a simmer and add corn meal. Stir constantly.
Cook for about five minutes or until the sauce thickens. Then add heavy cream. Cook for about a minute, stirring well.
Place in a greased baking dish and top with your favorite Mexican cheese mix.
For me, I like the trio of Queso Fresco, Cotija and Manchego.
You’ll need approximately 2 cups of cheese for this recipe. But if you like lots of cheese, you can always add more.
Then, bake in a preheated 400 degree F oven for approximately 10-15 minutes or until the casserole turns golden brown. Remove and serve.
This is an amazingly delicious kid-friendly corn dish that I hope your family will love as much as mine. Enjoy!
For more delicious side dish recipes like this gluten-free Spicy Mexican Corn Casserole, be sure to check out Wisconsin Homemaker’s Recipe Section.
Spicy Mexican Corn Casserole
- 3 cups corn grilled, fresh or frozen (See Notes)
- 1 medium onion chopped finely
- 2 tbsp olive oil extra virgin
- 1 cup black beans canned, drained, rinsed
- 4 oz canned green chilis diced
- 1 jalapeño stem, seeds, ribs removed, chopped finely
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 cups Mexican Cheese shredded – Queso Fresco, Cotija and Manchego
- salt and pepper to taste
- Preheat oven to 400 degrees F.
- In a large sauce pan, sauté the chopped onions in olive oil until translucent, approximately 5 minutes.
- Add corn (if using frozen, there’s no need to thaw), chilis, jalapeño, black beans, chicken broth and spices to the sauce pan. Stir well. Bring to a boil.
- Once at a boil, turn the heat down to a simmer then add the heavy cream. Cook for about a minute, stirring well.
- Place this mixture in a greased casserole dish and top with the shredded Mexican cheese blend.
- Bake in a preheated oven for approximately 10-12 minutes or until the cheese topping the casserole turns golden brown.
- Remove from the oven and serve hot. Enjoy!