Creamy Fiesta Corn Casserole
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Creamy Fiesta Corn Casserole

Creamy casserole made with corn and peppers in a cheesy sour cream sauce topped with crispy breadcrumbs.
Prep Time10 mins
Cook Time30 mins
Total Time50 mins
Servings: 8


  • 2 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1 medium white or yellow onion diced
  • 1 small green bell pepper diced
  • 1 small orange bell pepper diced
  • 1 small jalapeno pepper finely diced
  • 2 cloves garlic minced
  • 1 1/2 tbsp all purpose flour
  • 1/2 cup low sodium chicken stock
  • 1/2 cup half and half
  • 1/4 cup sour cream
  • 1 cup fresh grated cheddar cheese
  • 4 cups frozen corn
  • 1/2 cup seasoned breadcrumbs
  • Salt and pepper to taste


  • Pre-heat oven to 350°F. Butter or spray a 9x9 inch baking dish with non-stick spray. Set aside.
  • Heat olive oil and butter in a large Dutch oven over medium heat. Add onion onions and peppers, sauté 3-4 minutes.
  • Stir in garlic, cook for 1-2 minutes.
  • Sprinkle in flour, cook for 1 minute. Stir in chicken stock.
  • Stir in half and half, sour cream and cheese. Fold corn into cream mixture, salt and pepper to taste.
  • Pour corn mixture into baking dish. Top with bread crumbs and bake 20-25 minutes until brown and bubbly.


Tip - Gently thaw frozen vegetables by placing them in a colander and run under warm water for 30 seconds.