Why You Will Love This Recipe
Mexican Street Corn Casserole is like a party in your mouth—creamy, zesty, and packed with smoky flavors you’d get from your favorite food truck. I love this recipe because it’s easier than grilling individual ears of corn, but it still delivers that iconic “elote” taste. Plus, it’s perfect for feeding a crowd or just treating yourself to cozy comfort food. Even better, it comes together in under an hour!
Ingredients:
- 6 cups fresh or frozen corn kernels (about 8 ears of corn)
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or Mexican crema)
- 1 cup crumbled cotija cheese, divided
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 small lime, juiced
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced red onion
- 1 jalapeño, seeded and minced (optional)
- Cooking spray or oil for greasing the dish
- Tajín or extra chili powder for garnish (optional)
Ingredient Prep Guide
Start by shucking fresh corn and removing the kernels. To do this, hold an ear vertically in a bowl and slice downward with a sharp knife. If using frozen corn, thaw and drain it well—no one wants a watery casserole! For the cotija cheese, crumble it finely if it comes in a block. Red onion and jalapeño should be diced small to distribute flavor evenly. Squeeze the lime juice fresh (trust me, it tastes brighter than bottled!). Finally, mix the mayonnaise and sour cream in a separate bowl to avoid over-stirring later.
Equipment & Tools
- 9×13-inch baking dish
- Large mixing bowl
- Sharp knife and cutting board
- Skillet (if roasting fresh corn)
- Spatula or wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions
First, preheat your oven to 375°F (190°C) and lightly grease your baking dish. If using fresh corn, heat a skillet over medium-high and cook the kernels for 5-7 minutes until slightly charred (this adds that street-corn smokiness). Frozen corn can go straight into the mixing bowl. In the large bowl, combine the mayo, sour cream, half the cotija cheese, chili powder, smoked paprika, cayenne (if using), lime juice, and garlic. Mix until smooth. Add the corn, red onion, jalapeño, and cilantro, and stir gently to coat everything. Spread the mixture into the baking dish and sprinkle the remaining cotija on top. Bake for 20-25 minutes until bubbly around the edges. For a golden finish, broil on high for 2-3 minutes—just watch it closely so it doesn’t burn!
Key Details
Total Time: 45 mins (Prep: 20 mins | Cook: 25 mins)
🍽️ Servings: 6–8 people
⚙️ Equipment: 9×13-inch baking dish, skillet, mixing bowls
Serving Suggestions
This casserole pairs perfectly with grilled chicken, carne asada tacos, or as a standalone vegetarian dish. Top it with extra cilantro, a sprinkle of Tajín, and lime wedges on the side for a pop of acidity. Serve it warm at cookouts, potlucks, or family dinners—it’s a guaranteed hit. For presentation, garnish with avocado slices or a drizzle of hot sauce if you love heat!
Pro Tips
If fresh corn is in season, use it! The charred kernels make a huge difference in flavor. To save time, prepare the sauce and chop veggies ahead of time, then assemble and bake right before serving. Taste the mixture before baking and adjust the spices—some limes are juicier than others, so you might want an extra pinch of salt or chili powder. Lastly, let the casserole rest for 5 minutes after baking so the flavors meld beautifully.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to maintain texture. Microwaving is quick but can make the casserole a little soggy. I don’t recommend freezing this dish, as the creamy sauce may separate when thawed.
Troubleshooting
If your casserole turns out watery, you might have skipped draining frozen corn or overcooked fresh corn. Next time, pat the corn dry with a paper towel. If the flavor feels flat, add more lime juice or seasoning. For a spicier kick, leave the jalapeño seeds in. If the cheese isn’t browning under the broiler, move the dish to the top rack and watch it like a hawk—broilers vary in heat!
Frequently Asked Questions
Can I make this recipe plant-based?
Absolutely! Use vegan mayo, dairy-free sour cream, and skip the cotija (or substitute crumbled tofu with nutritional yeast for a cheesy flavor).
Can I use canned corn instead of fresh or frozen?
Yes—just drain it thoroughly. Canned corn is softer, so the texture will be less crisp, but it’s still tasty in a pinch.
How do I prevent the casserole from drying out?
The mayo and sour cream keep it moist, but if you’re reheating leftovers, cover the dish with foil to lock in moisture.
Mexican Street Corn Casserole
Ingredients
- 6 cups fresh or frozen corn kernels about 8 ears of corn
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1 cup crumbled cotija cheese divided
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- 1 small lime juiced
- 2 cloves garlic minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced red onion
- 1 jalapeño seeded and minced (optional)
- Cooking spray or oil for greasing the dish
- Tajín or extra chili powder for garnish optional
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease your baking dish. If using fresh corn, heat a skillet over medium-high and cook the kernels for 5-7 minutes until slightly charred. Frozen corn can go straight into the mixing bowl. In the large bowl, combine the mayo, sour cream, half the cotija cheese, chili powder, smoked paprika, cayenne (if using), lime juice, and garlic. Mix until smooth. Add the corn, red onion, jalapeño, and cilantro, and stir gently to coat everything. Spread the mixture into the baking dish and sprinkle the remaining cotija on top. Bake for 20-25 minutes until bubbly around the edges. For a golden finish, broil on high for 2-3 minutes—just watch it closely so it doesn’t burn!
