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