Hot Corn Salad Casserole is the perfect combination of creamy, cheesy comfort and bold, Southwestern-inspired flavor. Sweet corn, colorful peppers, and a blend of spices come together in a bubbly, golden casserole that’s both hearty and irresistibly delicious. It’s an easy side dish that pairs beautifully with grilled meats, roasted chicken, or even a holiday spread. Whether served at a potluck or a cozy family dinner, this dish will always earn rave reviews.
Why You’ll Love This Recipe
Comfort Food Classic: Creamy, cheesy, and loaded with flavor.
Quick & Easy: Simple ingredients, minimal prep, big payoff.
Perfect for Gatherings: A guaranteed crowd-pleaser at any meal.
Versatile: Serve as a side dish or a hearty dip.
Ingredients
- 3 cups corn kernels (fresh, frozen, or canned; if canned, drain well)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ cup chopped green onions
- 1 cup shredded reduced-fat cheddar cheese (divided)
- ½ cup light mayonnaise
- ½ cup light sour cream
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- Optional topping: crushed baked tortilla chips or breadcrumbs for crunch
Instructions
1. Preheat Oven
Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or similar-sized casserole dish.
2. Combine Ingredients
In a large bowl, mix together corn, diced peppers, green onions, half of the shredded cheese, mayonnaise, sour cream, garlic powder, paprika, salt, and pepper. Stir until well combined.
3. Transfer to Baking Dish
Spread the mixture evenly in the prepared dish. Sprinkle the remaining cheese on top.
4. Bake
Bake for 25–30 minutes, or until bubbly and lightly golden on top.
5. Optional Topping
For a crispy finish, sprinkle crushed tortilla chips or breadcrumbs on top during the last 5 minutes of baking.
6. Serve
Serve hot as a side dish or dip—it’s especially great with grilled chicken, barbecue, or tacos.

Nutritional Information
Calories: 190
Carbohydrates: 15g
Fat: 10g
Protein: 8g
Fiber: 2g
Tips for Success
- Use Fresh Corn: When in season, fresh corn adds unbeatable sweetness and texture.
- Spice It Up: Add diced jalapeños or a pinch of cayenne for a little kick.
- Lighten It Further: Swap half the mayo for Greek yogurt to cut calories while keeping creaminess.
- Make Ahead: Prepare the mixture a day before, refrigerate, and bake just before serving.
Why This Recipe Works
The mix of creamy dressing, sweet corn, and melty cheese creates a rich, balanced flavor that’s both indulgent and satisfying. The peppers add freshness and color, while the spices tie it all together into a warm, comforting dish that’s easy enough for weeknights yet special enough for company.
Hot Corn Salad Casserole is a must-try dish that brings comfort, color, and incredible flavor to the table. It’s simple to make, crowd-friendly, and endlessly versatile—perfect for potlucks, barbecues, or cozy dinners at home. Once you make it, it’s sure to become a go-to favorite for every occasion.
Hot Corn Salad Casserole – Creamy, Cheesy, and Comforting
8
servings10
minutes30
minutes190
kcal40
minutesHot Corn Salad Casserole is the perfect combination of creamy, cheesy comfort and bold, Southwestern-inspired flavor. Sweet corn, colorful peppers, and a blend of spices come together in a bubbly, golden casserole that’s both hearty and irresistibly delicious. It’s an easy side dish that pairs beautifully with grilled meats, roasted chicken, or even a holiday spread. Whether served at a potluck or a cozy family dinner, this dish will always earn rave reviews.
Ingredients
3 cups corn kernels (fresh, frozen, or canned; if canned, drain well)
1 red bell pepper, diced
1 green bell pepper, diced
½ cup chopped green onions
1 cup shredded reduced-fat cheddar cheese (divided)
½ cup light mayonnaise
½ cup light sour cream
1 tsp garlic powder
½ tsp smoked paprika
Salt and pepper to taste
Optional topping: crushed baked tortilla chips or breadcrumbs for crunch
Instructions
- Preheat Oven
Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or similar-sized casserole dish. - Combine Ingredients
In a large bowl, mix together corn, diced peppers, green onions, half of the shredded cheese, mayonnaise, sour cream, garlic powder, paprika, salt, and pepper. Stir until well combined. - Transfer to Baking Dish
Spread the mixture evenly in the prepared dish. Sprinkle the remaining cheese on top. - Bake
Bake for 25–30 minutes, or until bubbly and lightly golden on top. - Optional Topping
For a crispy finish, sprinkle crushed tortilla chips or breadcrumbs on top during the last 5 minutes of baking. - Serve
Serve hot as a side dish or dip—it’s especially great with grilled chicken, barbecue, or tacos.
Notes
- Use Fresh Corn: When in season, fresh corn adds unbeatable sweetness and texture.
Spice It Up: Add diced jalapeños or a pinch of cayenne for a little kick.
Lighten It Further: Swap half the mayo for Greek yogurt to cut calories while keeping creaminess.
Make Ahead: Prepare the mixture a day before, refrigerate, and bake just before serving.