Mexican Street Corn Casserole
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
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!