Mexican street corn casserole is a Mexican-inspired dish that’s a perfect accompaniment to taco Tuesdays, summertime get togethers, and any time the cravings for Elote appear. This dish is full of delicious Mexican street corn spices, queso fresco cheese, and cilantro.
We love this recipe because it packs all of the delicious Elote flavors into every bite and requires minimal effort to prep. If anyone has ever eaten Elote you know how messy it can be as it is served still on the cob. Taking away the cob makes this easy to eat and virtually mess free.
Mexican Street Corn Casserole Ingredients
- frozen corn or fresh if preferred
- mayonnaise
- sour cream
- queso fresco
- chipotle pepper powder (can use chili if preferred)
- garlic powder
- salt and pepper to taste
- green onions chopped, reserve some for garnish
- lime wedges for garnish
- hot sauce to taste, optional
How to make Mexican Street Corn Casserole
- Preheat oven to 350°F.
- In a large bowl, mix together corn, mayonnaise, sour cream, 4 oz queso fresco, chipotle pepper, salt and pepper, and green onions until well-combined.
- Spoon corn casserole into a 9×13-inch baking dish greased with nonstick spray.
- Bake for 35-45 minutes until heated through and bubbly.
- Remove and top with remaining queso fresco, reserved green onion, cilantro, lime juice, and hot sauce if desired. Serve and enjoy!
- This dish is best when served warm.
Equipment
- 9×13" glass baking pan
Ingredients
- 40 oz bag frozen corn – thawed or not thawed (see notes)
- 2/3 cup mayonnaise
- 2/3 cup sour cream – full fat or light is fine
- 2 teaspoons chili powder – divided
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 oz queso fresco – crumbled and divided
- 3 tablespoons cilantro – chopped
- fresh limes – optional for spritzing at the end if desired, see notes
- hot sauce to taste optional
Instructions
- Preheat oven to 350°F. Spray a 13×9 with nonstick spray.
- In a large bowl stir the corn (can keep frozen or thaw it), Mayo, sour cream, 1 ½ tsp chili powder, garlic powder, salt, and 4 oz of the queso fresco.
- Pour in the pan, sprinkle the remaining chili powder on top and bake for 35-45 mins or until heated through and bubbly on the edges. Remove and top with the remaining cheese and cilantro. Serve warm.
Notes
Corn: You can thaw the corn or bake it frozen (I didn’t notice a difference when I did it both ways). When frozen it’ll bake longer, around 40-45 minutes. Feel free to use fresh corn off the cob as well.
Lime: Can add some lime juice and lime zest to the top if you’d like a punch of lime flavor!
