Chorizo and corn casserole is the side dish I reach for when I want something warm, cheesy, and a little bit feisty. It takes a sweet creamy corn bake and gives it a smoky, spicy kick. Most of it comes together in one bowl, so cleanup stays easy.
Why This Chorizo and Corn Casserole Works
- A creamy, cheesy corn bake with a smoky chorizo twist
- Mostly one bowl, so there’s barely any cleanup
- Great for holidays, potlucks, or a busy weeknight
- Easy to make ahead and reheat
This one started as a simple cheddar corn bake and grew up a bit. Adding chorizo, tomatoes, and fresh cilantro brings in those bright Mexican-style flavors my family loves. It still feels like that classic holiday side, just with more going on.
Drain the corn really well so the casserole sets up creamy instead of watery.
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Why You’ll Love This Chorizo and Corn Casserole
- The center stays creamy and soft while the top edges turn golden and a little crisp.
- Sweet corn plays off smoky chorizo and tangy tomatoes, so every bite has a little sweet, a little heat.
- This cheesy corn and sausage bake feeds a crowd and still tastes great as leftovers.
Ingredient Notes
These are just quick notes on the main players. The exact measurements in the recipe card are at the bottom of the post, so use this part for shopping and swaps.
- Chorizo sausage brings the smoky heat. Cook it first and drain off the fat so the bake isn’t greasy.
- Whole kernel corn is the base. Drain all four cans really well.
- Cheddar cheese melts into the corn and gives it that rich, gooey pull.
- Cream cheese and milk make the sauce smooth and creamy.
- Plum tomatoes and cilantro add fresh color and a bright finish.
- Green onions go in the mix and on top for a mild oniony bite.
A 9×13-inch baking dish is the right size here. It spreads the mixture into an even layer so it bakes through without the middle staying soggy. A big mixing bowl helps too, since most of the stirring happens in one place.
How to Make Chorizo and Corn Casserole
Making this chorizo and corn casserole is mostly stirring and baking. Get your chorizo cooked ahead of time and the rest moves fast.
- Heat the oven to 350 degrees F. Toss the cheese, flour, and pepper together in a bowl and set it aside.
- In your 9×13-inch dish, stir the milk, cream cheese, half the green onions, and the hot sauce until smooth.
- Add the drained corn and the cheese mixture, then stir well so everything is coated.
- Mix in the cooked chorizo, tomatoes, and cilantro.
- Cover and bake for 30 minutes.
- Uncover and scatter the rest of the green onions on top before serving.
This makes about 6 servings. To feed a bigger group, you can split it across two dishes; just keep the layer even. You can also stir it together a day ahead, cover it, and chill it, then add about 5 to 10 extra minutes of baking time since it goes in cold.
Storage Options
This cheesy corn and chorizo bake keeps well, so leftovers are a win. Let it cool before you put it away.
- Room temp: keep it out for no more than 2 hours before chilling.
- Fridge: cover and store for up to 4 days. Reheat in the microwave or a low oven.
- Freezer: freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Variations & Substitutions
This bake is easy to bend to your taste. Here are a few simple ways to change it up.
- Swap the cheddar for pepper jack if you want even more heat.
- Use ground turkey chorizo for a lighter version.
- Skip the hot sauce and jalapeno feel by leaving it out for a milder, kid-friendly dish.
- Stir in a small can of diced green chiles for extra Tex-Mex flavor.
- Top with crushed tortilla chips in the last few minutes for crunch.
What to Serve with Chorizo and Corn Casserole
This chorizo and corn casserole is hearty enough to round out almost any plate. Pair it with something simple and fresh to balance the richness.
- Roast chicken or grilled steak for a full holiday plate.
- A crisp green salad with a tangy dressing to cut the cheese.
- Warm tortillas or cornbread on the side.
- Bright roasted veggies like these slow garlic roasted tomatoes.
- For a meatless main next to it, try these curried sweet potatoes with a fried egg.
Still have a few questions before you start? Here are the ones I hear most often.
Frequently Asked Questions
Can I make chorizo and corn casserole ahead of time?
Yes. Stir it together up to a day ahead, cover, and chill. Add a few extra minutes of baking since it goes in cold.
Can I make it less spicy?
Sure. Leave out the hot sauce and use a mild cheese. The corn and cheese still taste great.
Do I have to use canned corn?
Canned is fast and easy, but you can use frozen corn that’s been thawed and drained well.
Give this one a spot on your table and watch it disappear. It’s cozy, a little spicy, and easy to pull together when the day gets busy. I hope it becomes a regular at your house too.
Chorizo and Corn Casserole
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Ingredients
- 1 lb chorizo sausage cooked and drained of fat
- 3 cups shredded Cheddar cheese about 12 oz.
- 2 Tbsps. all-purpose flour
- ½ tsp. black pepper
- ¾ cup milk
- 4 oz. cream cheese softened
- ⅔ cup sliced green onions divided
- 1 tsp. hot sauce ore more to taste
- 2 plum tomatoes seeded and diced
- ¼ cup fresh cilantro chopped
- 4 cans 15.25oz.ea. Del Monte® Whole Kernel Corn, well drained
Instructions
- Preheat oven to 350°F. Toss together cheese, flour and pepper in a medium bowl; set aside.
- Stir together milk, cream cheese, ⅓ cup green onions and hot sauce in a 9×13-inch baking dish. Add corn and shredded cheese mixture; stir well to blend evenly. Mix in chorizo, tomatoes and cilantro. Cover and bake 30 minutes.
- Uncover and sprinkle with remaining ⅓ cup green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
