There’s a reason Mexican street corn has become a favorite at barbecues, taco nights, and family gatherings: it’s creamy, tangy, slightly spicy, and bursting with flavor in every bite. But what if you could enjoy all those same flavors in a simple, baked casserole that’s perfect for serving a crowd? That’s exactly what this Delicious Mexican Street Corn Casserole You’ll Love delivers. It transforms the classic elote into a convenient, make-ahead side dish that’s creamy, cheesy, and ready to wow anyone at the table.
From the moment you mix the sweet corn with creamy mayo and tangy sour cream, you know this recipe is something special. A touch of chili powder and garlic powder adds warmth and a hint of spice, while the crumble of queso fresco on top brings a light, savory finish. Fresh cilantro and a squeeze of lime make each spoonful bright and vibrant, echoing the flavors of street food vendors in Mexico. This casserole is easy to make, customizable, and ideal for weeknight dinners or holiday spreads alike.
Table of Contents
Why You’ll Love This Mexican Street Corn Casserole
- All the flavor, less work: Enjoy the taste of traditional elote in a baked casserole without standing over a grill.
- Creamy and comforting: The combination of mayo and sour cream gives a rich, silky texture.
- Easy prep: Just mix, bake, and top — minimal effort for maximum flavor.
- Crowd-pleaser: Perfect for family dinners, potlucks, and holiday meals.
- Customizable: Add jalapeños for heat, roasted peppers for smokiness, or extra cheese for indulgence.
- Vegetarian-friendly: No meat or pork, so it suits a wide range of diets.
Ingredients for Mexican Street Corn Casserole
Corn Mixture
- 40 oz frozen corn (thawed or unthawed)
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 2 tsp chili powder, divided
- ¾ tsp garlic powder
- ½ tsp salt
Topping
- 6 oz queso fresco, crumbled (divided)
- 3 tbsp fresh cilantro, chopped
- 1 lime (optional, for juice or zest)
Ingredient Notes & Substitutions
- Corn: Frozen works best for convenience, but fresh corn kernels from 4–5 ears will taste incredible if in season.
- Mayonnaise & Sour Cream: For a lighter version, use low-fat or Greek yogurt instead of sour cream.
- Chili Powder: Adjust the spice according to preference; smoked paprika can add a smoky depth.
- Queso Fresco: Cotija or feta can be substituted if unavailable.
- Cilantro: Optional for those who dislike it, or substitute with finely chopped parsley.
- Lime: Adds a bright, acidic counterpoint to the rich, creamy casserole.
Step-by-Step Instructions
Step 1 – Preheat the Oven
Set your oven to 350°F (175°C). Grease a 9×13 baking dish lightly with butter or cooking spray to prevent sticking and ensure even browning.
Step 2 – Mix the Corn Base
In a large mixing bowl, combine the corn, mayonnaise, sour cream, 1 tsp chili powder, garlic powder, and salt. Stir until all ingredients are evenly incorporated. The mixture should be creamy but still retain the sweetness of the corn kernels.
Step 3 – Assemble the Casserole
Pour the corn mixture into the prepared baking dish. Smooth the top with a spatula, then sprinkle the remaining chili powder evenly over the surface. This adds a pop of color and a subtle kick.
Step 4 – Bake
Place the dish in the oven and bake for 35–45 minutes, or until the casserole is bubbly and slightly golden around the edges. Keep an eye on it to prevent overbrowning.
Step 5 – Add Toppings
Remove the casserole from the oven and sprinkle the remaining crumbled queso fresco evenly over the top. Garnish with chopped cilantro and a squeeze of fresh lime juice for brightness. Serve warm for the best flavor and texture.
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Delicious Mexican Street Corn Casserole You’ll Love
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A creamy, baked casserole version of classic Mexican street corn (elote)—featuring sweet corn, tangy mayo-sour cream base, chili powder, and crumbled queso fresco. Easy, vegetarian-friendly, and perfect for crowds.
Ingredients
- Corn Mixture:
- 40 oz frozen corn (thawed or unthawed)
- ⅔ cup mayonnaise
- ⅔ cup sour cream
- 2 tsp chili powder, divided
- ¾ tsp garlic powder
- ½ tsp salt
- Topping:
- 6 oz queso fresco, crumbled (divided)
- 3 tbsp fresh cilantro, chopped
- 1 lime, for juice (optional)
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix base: In a large bowl, combine corn, mayonnaise, sour cream, 1 tsp chili powder, garlic powder, and salt.
- Assemble: Pour into baking dish. Sprinkle remaining 1 tsp chili powder evenly on top.
- Bake: 35–45 minutes, until bubbly and golden at edges.
- Finish: Remove from oven. Top with remaining queso fresco, cilantro, and a squeeze of lime juice. Serve warm.
Notes
- Use fresh corn (4–5 ears) in season for best flavor.
- For vegan: use vegan mayo and plant-based sour cream.
- Cotija or feta can replace queso fresco.
- Add diced jalapeños for extra heat.
- Make ahead: refrigerate unbaked casserole up to 24 hours; bake fresh.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Pro Tips for Success
- Use thawed frozen corn for even cooking, but unthawed corn works in a pinch.
- Don’t skip the resting time after baking; it allows the flavors to meld together.
- For extra flavor, toast the chili powder in a dry skillet for 30 seconds before adding.
- Adjust the creaminess by slightly reducing the sour cream or mayo if you prefer a firmer casserole.
- Serve immediately to maintain a slightly crisp top, especially if using baked breadcrumbs or cheese.
Flavor Variations
- Spicy Street Corn Casserole: Add 1–2 diced jalapeños or a dash of cayenne for heat.
- Cheesy Delight: Mix in shredded cheddar, Monterey Jack, or a Mexican blend for an ultra-cheesy version.
- Smoky Roasted Corn: Roast the corn before mixing for a richer, smokier flavor.
- Southwest Twist: Stir in black beans, red peppers, and corn for a hearty side dish.
- Herbaceous Kick: Add fresh chopped oregano or parsley alongside cilantro for herbal depth.
Serving Suggestions
- Pair with tacos, enchiladas, or grilled meats for a full Mexican-inspired meal.
- Serve as a side at potlucks or BBQs; it travels well in a baking dish.
- Top with extra cheese, hot sauce, or avocado slices for more indulgence.
- Complement with a simple green salad or Mexican rice for a balanced plate.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: The casserole can be frozen after baking (without fresh toppings) for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in the oven at 325°F until heated through, about 15–20 minutes, or in the microwave in short intervals.
Nutrition Facts (Per Serving)
| Nutrition | Amount |
|---|---|
| Calories | ~200 |
| Protein | ~5g |
| Carbs | ~26g |
| Fat | ~10g |
| Fiber | ~3g |
| Sodium | ~290mg |
(Values vary depending on toppings and portion sizes.)
OTHER RECIPES YOU MIGHT ENJOY
- Quick & Healthy Tuscan Chickpea Soup
- Healthy White Chicken Chili With Corn
- Ultimate Chicken Pot Pie Soup for Cozy Nights
FAQ About Mexican Street Corn Casserole
Can I make this casserole ahead of time?
Yes! Prepare the corn mixture a day in advance and refrigerate. Bake it fresh when ready to serve to keep it creamy and bubbly. Toppings like queso fresco and cilantro should be added just before serving.
Is this recipe vegetarian?
Absolutely. There’s no meat or pork involved, and it’s a great side dish for vegetarian meals. For a vegan version, substitute mayonnaise with vegan mayo and sour cream with a plant-based alternative.
Can I use fresh corn instead of frozen?
Yes — fresh corn kernels from about 4–5 ears work beautifully. Slightly increase the seasoning and reduce any added liquid since fresh corn has more natural moisture.
How spicy is this casserole?
It has a gentle warmth from chili powder, but you can adjust to taste. Add jalapeños or cayenne for more heat, or reduce chili powder for a milder version.
Can I add cheese inside the casserole?
Definitely! Stir shredded cheese into the corn mixture before baking for a rich, melty texture. Popular options include cheddar, Monterey Jack, or a Mexican cheese blend.
Final Thoughts
This Delicious Mexican Street Corn Casserole You’ll Love transforms the flavors of classic elote into an easy, creamy, baked side dish that’s perfect for any occasion. With sweet corn, tangy cream, a hint of spice, and salty queso fresco, every bite is a satisfying blend of textures and flavors. Whether you’re serving it alongside tacos, grilled meats, or as a main dish at a potluck, this casserole is sure to be a crowd-pleaser and a repeat favorite in your home. The best part? It’s quick to prepare, customizable, and full of the flavors you love from Mexican street food, all in one comforting dish. For more inspiration, check out this Delicious Marry Me Chicken Soup—Creamy & Simple, or explore more on Pinterest for your next meal idea!