Mexican Street Corn Casserole Recipe

BySoha

Nothing captures the vibrant spirit of Mexican street food quite like elote,corn on the cob slathered with tangy crema, smoky spices, and a sprinkle of cheese. This casserole takes all the beloved flavors of classic street corn and transforms them into a warm, crowd-pleasing dish. It’s creamy, bold, and layered with textures that make it perfect for gatherings, weeknight dinners, or festive celebrations.

mexican street corn casserole

Ingredients List

  • 4 cups corn kernels (fresh or frozen, thawed)
  • 1 cup mayonnaise
  • ½ cup sour cream
  • 1 cup cotija cheese (crumbled)
  • 1 cup shredded Monterey Jack cheese
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional, for heat)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons fresh cilantro, chopped
  • Lime wedges, for garnish

Step-by-Step Instructions

Step 1: Preheat the oven

Set your oven to 375°F (190°C) and lightly grease a medium-sized casserole dish.

Step 2: Mix the base

In a large bowl, combine mayonnaise, sour cream, lime juice, garlic, chili powder, paprika, cayenne, salt, and black pepper until smooth.

Step 3: Add the corn

Fold in the corn kernels and half of the cotija cheese. Stir until everything is evenly coated.

Step 4: Assemble the casserole

Transfer the mixture into the prepared casserole dish. Sprinkle Monterey Jack cheese evenly over the top.

Step 5: Bake to perfection

Bake for 25–30 minutes, until the casserole is hot, bubbly, and golden brown on top.

Step 6: Finish with freshness

Remove from the oven, sprinkle with remaining cotija cheese and cilantro. Serve with lime wedges for that essential zesty touch.

Cook Time

35 minutes (10 minutes prep, 25 minutes baking)

Servings

Serves 6–8

Nutritional Information (approx. per serving)

  • Calories: 310
  • Protein: 9g
  • Carbohydrates: 22g
  • Fat: 22g
  • Fiber: 3g
  • Sodium: 420mg

Storage Instructions

Cool the casserole completely before storing. Cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days. To reheat, warm in a 350°F oven until heated through. Freezing is possible but may slightly alter the creamy texture.

Suggestions

  • For a lighter version, substitute Greek yogurt for sour cream and use reduced-fat cheese.
  • Add cooked, shredded chicken for a hearty one-dish meal.
  • Serve as a dip with tortilla chips at parties.
  • Pair with grilled meats, tacos, or fajitas for a complete Mexican-inspired spread.

Seasonal Relevance

This casserole shines brightest in summer and early fall when fresh corn is at its peak sweetness. However, with frozen corn readily available, it’s a comforting, flavorful dish you can enjoy year-round,perfect for Cinco de Mayo, holiday potlucks, or cozy winter dinners.

Conclusion

Mexican Street Corn Casserole is more than just a side,it’s a celebration of flavor, color, and comfort. By capturing the essence of elote in a creamy, baked form, this dish invites everyone to gather around the table and enjoy the lively taste of Mexico in every bite.

Mexican Street Corn Casserole Recipe
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Mexican Street Corn Casserole Recipe

Recipe by Soha
Servings

8

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

310

kcal
Total time

35

minutes

This Mexican Street Corn Casserole transforms the bold, zesty flavors of elote into a creamy, oven-baked dish. Perfect for gatherings, holidays, or weeknight dinners, it’s topped with cheese, spiced with chili and lime, and finished with fresh cilantro for an irresistible side that everyone will love.

Ingredients

  • 4 cups corn kernels (fresh or frozen, thawed)

  • 1 cup mayonnaise

  • ½ cup sour cream

  • 1 cup cotija cheese, crumbled

  • 1 cup shredded Monterey Jack cheese

  • 2 cloves garlic, minced

  • 2 tablespoons fresh lime juice

  • 1 teaspoon chili powder

  • ½ teaspoon smoked paprika

  • ½ teaspoon cayenne pepper (optional)

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 2 tablespoons fresh cilantro, chopped

  • Lime wedges, for garnish

Directions

  • Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
  • In a large bowl, mix mayonnaise, sour cream, lime juice, garlic, chili powder, paprika, cayenne, salt, and black pepper.
  • Stir in corn and half of the cotija cheese.
  • Transfer mixture to the dish and top with Monterey Jack cheese.
  • Bake for 25–30 minutes, until bubbly and golden.
  • Sprinkle with remaining cotija cheese and cilantro. Serve warm with lime wedges.

Recipe Video

Notes

  • Feta cheese works as a substitute for cotija if unavailable.
  • For extra spice, add diced jalapeños or drizzle hot sauce before serving.
  • Can be prepared a day ahead and baked just before serving.

FAQs

Q1: Can I make this casserole ahead of time?
Yes, assemble the casserole up to a day in advance, cover it, and refrigerate. Bake just before serving for the best results.

Q2: What can I use if I can’t find cotija cheese?
Feta cheese is a great substitute,it offers a similar salty tang. Parmesan can also work in a pinch.

Q3: How do I make this dish spicier?
Increase the cayenne pepper, add diced jalapeños, or drizzle with hot sauce just before serving for extra heat.

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