Name: Cheesy Fiesta Corn Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups Corn (fresh, canned, or frozen) (drained if canned, thawed if frozen); 1 cup Shredded Cheddar Cheese; 1 cup Shredded Monterey Jack Cheese; 1/2 cup Sour Cream; 1/2 cup Diced Bell Peppers (red or green) (finely diced); 1 Jalapeño (finely chopped (remove seeds for less heat)); 1/4 cup Butter (melted); 1 teaspoon Garlic Powder; 1/2 teaspoon Salt; 1/2 teaspoon Black Pepper

Jump to Recipe

Creamy, cheesy, and bursting with sweet corn and just a hint of spice, Cheesy Fiesta Corn Casserole is the kind of comfort food that disappears off the table before you can grab a second helping. This casserole blends melty cheddar and Monterey Jack with tender corn and a touch of jalapeño for a perfect balance of creamy and bright flavors. Fun fact: casseroles like this became pantry staples because they’re simple, flexible, and feed a crowd — perfect for weeknights or holiday sides.

If you’re short on time but crave something hearty, this recipe is a winner: quick prep, minimal ingredients, and family-friendly results. For another cozy casserole to try later, check out our Cheesy Fiesta Corn Casserole recipe for a slightly different spin. Get ready to preheat the oven and enjoy a dish that’s both comforting and lively — your family will thank you!

What is Cheesy Fiesta Corn Casserole?

What’s in a name? Cheesy Fiesta Corn Casserole sounds like a party in a baking dish, and honestly, that’s not far off. Who wouldn’t smile at a casserole that promises gooey cheese, sweet corn, and fiesta vibes — especially when you add a jalapeño for a cheeky kick? Was it named by someone who loves maps or margaritas? We’ll never know, but it certainly brings the celebration to any dinner table. After all, “the way to a man’s heart is through his stomach.” Ready to join the fiesta? Give this recipe a try and see how quickly it becomes a household favorite.

Why You’ll Love This:

Creamy, melty center: The combination of cheddar and Monterey Jack gives a luxurious, cheesy texture that melts into the corn for a comforting mouthfeel.
Budget-friendly and simple: Basic pantry ingredients plus fresh or frozen corn make this an affordable dish that stretches to feed many — perfect for weeknight dinners or potlucks.
Flavorful toppings and mix-ins: Diced bell peppers and jalapeño add color and brightness while butter and sour cream create richness; serve with a squeeze of lime or fresh cilantro to elevate the flavors.

If you enjoy casseroles with creamy, cheesy bases, you’ll also appreciate the comforting notes found in the blog’s other recipes like the Cheesy Angel Chicken and Rice Casserole. Now roll up your sleeves — this is easy to make and even easier to love.

How to Make:

Quick Overview

This Cheesy Fiesta Corn Casserole is delightfully simple: mix your ingredients in a bowl, pour into a greased dish, and bake until bubbly and golden. The prep takes about 10 minutes, and baking is roughly 35 minutes, so you’ll have dinner on the table in about 45 minutes. Expect creamy sauce, tender corn, and a slightly crispy top — the best of textures in one casserole.

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Ingredients

2 cups Corn (fresh, canned, or frozen), drained if canned, thawed if frozen
1 cup Shredded Cheddar Cheese
1 cup Shredded Monterey Jack Cheese
1/2 cup Sour Cream
1/2 cup Diced Bell Peppers (red or green), finely diced
1 Jalapeño, finely chopped (remove seeds for less heat)
1/4 cup Butter, melted
1 teaspoon Garlic Powder
1/2 teaspoon Salt
1/2 teaspoon Black Pepper

Directions

Preheat oven to 375°F (190°C) and grease a 9×9-inch or similar baking dish with butter or nonstick spray to prevent sticking.
In a large mixing bowl, combine 2 cups corn, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 1/2 cup sour cream, 1/2 cup diced bell peppers, 1 finely chopped jalapeño, 1/4 cup melted butter, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir until the mixture is evenly combined and cheesy.
Pour the mixture into the greased baking dish and spread it out evenly with a spatula so it bakes uniformly.
Bake in the preheated oven for 35 minutes, or until the top is golden and the edges are bubbly. If you like a browned top, place under the broiler for 1–2 minutes while watching closely.
Remove from oven and let cool slightly for 5–10 minutes before serving so it sets a bit and slices cleanly. Enjoy warm!

Cheesy Fiesta Corn Casserole

What to Serve With

Fresh green salad with lime vinaigrette to cut the richness
Grilled chicken or pork for a complete protein-based meal
Warm tortillas or crusty bread to scoop up every cheesy bite
Black bean and avocado salad for a textural contrast and extra fiber
Margaritas, iced tea, or a crisp lager to balance the cheesy richness

Top Tips for Perfecting

Use a blend of cheeses: Cheddar brings sharp flavor while Monterey Jack melts beautifully — together they create the perfect texture.
Corn options: Fresh corn cut from the cob is best in summer, but drained canned or thawed frozen corn work great year-round.
Control the heat: Remove jalapeño seeds for milder spice, or add an extra jalapeño for more kick.
Avoid a watery casserole: If using frozen corn, make sure it’s well-thawed and patted dry; excess moisture can make the casserole runny.
Crisp top: For a crunchier finish, sprinkle a tablespoon of panko or extra cheese on top before baking, or broil for a minute at the end.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Reheat individual portions in the microwave for 1–2 minutes, stirring halfway through.
Freezing: Cool completely, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Oven reheating: For best texture, reheat in a 350°F (175°C) oven for 15–20 minutes or until warmed through; cover with foil to prevent over-browning, then remove foil for the last 5 minutes to crisp the top.

FAQs

Can I make this ahead of time?
Yes. Mix the ingredients, cover the dish, and refrigerate for up to 24 hours. Bake as directed, adding a couple of extra minutes if the casserole is cold from the fridge.

Can I use a different cheese?
Absolutely. Pepper Jack adds spice, Colby brings a milder profile, and a mix of cheeses will still give great results. Stick to cheeses that melt well.

Is this dish vegetarian?
Yes, as written this recipe is vegetarian. Add cooked bacon, shredded chicken, or chorizo if you want to include meat.

How do I reduce the fat content?
Use reduced-fat sour cream, swap half the butter for olive oil, or use lower-fat cheese options. The texture will change slightly but remains tasty.

Can I double the recipe for a crowd?
You can double the ingredients and bake in a 9×13-inch dish. You may need to increase the baking time by 10–15 minutes — bake until bubbly and golden.

Conclusion

Cheesy Fiesta Corn Casserole is an easy, crowd-pleasing side that feels special without the fuss — creamy, cheesy, and full of bright corn flavor. It’s perfect for weeknights, potlucks, or holiday spreads, and it stores and reheats well for delicious leftovers. If you want to compare variations or draw inspiration from another take on this classic, check out Cheesy Fiesta Corn Casserole | The Kitchen is My Playground for additional ideas and serving suggestions. Give it a try, share it with family, and enjoy the fiesta in every bite!