casseroles, Fall Favorites, holiday meals, side dishes, vegetarian

Sweet and Spicy Corn Casserole

6 comments I may earn money from products/companies mentioned in this post. This post may contain affiliate links. I may earn a small commission, at no extra charge to you, when you shop through my links. You're support is greatly appreciated!

What vegetable is more summer-y than corn?  None, I say, none! So in honor of the most summerific vegetable, I’ve adapted a corn casserole that has been served in my family for years to suit my spice-loving taste.  I added in some fresh bell pepper and onion for a bit of crunch and an extra spoonful of sugar to rev-up the flavor a bit.  

This casserole is really versatile as far as add-in possibilities.  Or, it’s just as tasty with just corn and no other veggies at all.  For occasions when my guests prefer dishes to be extra-spicy, I’ve added two seeded and chopped jalapeΓ±o peppers to this casserole and it is always a big success. 

If you wanted to give this a try for your 4th of July celebration it would be a great choice…it’s a simple, inexpensive, and crowd-pleasing little number.  Also, I find that this corn casserole is a perfect partner to any and all things grilled.   This dish also works served as a main course with a green salad, or just something green for that matter.  I’m willing to bet that no complaints would be received even though it makes for a meatless meal.  

And as an added perk, your house is gonna smell terrific while this baby is baking.

Sweet-N-Spicy Corn Casserole                    printable recipe    recipe

  • 1 15 oz. can whole kernel, drained
  • 1 15 oz. can cream-style corn
  • 1 stick of butter or margarine, melted
  • 1 8 oz. package of Mexican-style corn bread mix
  • 1/2 cup low-fat sour cream
  • 1/2 cup green bell pepper, seeded and chopped
  • 2 medium jalapenos, seeded and finely chopped (optional)
  • 1/2 cup onion, chopped
  • 1 tsp sugar 


1.  Pre-heat oven to 350ΒΊ.
2.  In a medium-sized mixing bowl, combine the all ingredients and mix well.


3.  Transfer corn mixture to a greased, 9 x 9 inch pan.


4.  Allow to bake, uncovered, for 50 minutes.  Remove and allow to cool for about 10 minutes before serving.  Serve warm.


5.  Enjoy!


  1. It’s that time again! I love this and I shall eat the entire pan. Goals!!

    • Hi Laura! Hahaha, thank you!! I’ve been craving this casserole too and I need to update this old post from 2012!! Wow πŸ™‚ Time flies when you are having fun <3 Enjoy it, my sweet friend!

  2. Hi Jean, we think this casserole is addicting and it never last long when I bake one! Thank you so much for your visit πŸ™‚

  3. Marcelle, yours was the link just before mine at #DIDI, and I couldn't resist a corn casserole. This would be absolutely delicious, I know – I can taste it right now!

  4. Hi LaLa!! Thank you! We still love it too! πŸ™‚

  5. This thing is awesome! Just had to look it up again for a Thanksgiving potluck.

Leave a Comment

Your email address will not be published. Required fields are marked *