Easy and Delicious Mexican Street Corn Casserole Recipe
Mexican street corn casserole takes the beloved flavors of elote and transforms them into a creamy, cheesy baked dish. It combines sweet corn, tangy lime, smoky spices, and plenty of cheese in one irresistible bite. This casserole is easy to prepare and perfect for potlucks or family dinners.
The dish captures the bold and zesty essence of traditional street corn but with the convenience of a casserole. Every spoonful delivers a balance of creaminess, spice, and crunch. It is sure to become a favorite side dish that pairs with almost any main course.
Ingredients Needed
| Ingredient | Quantity | Calories |
|---|---|---|
| Corn kernels (fresh or frozen) | 4 cups | 560 |
| Mayonnaise | ½ cup | 720 |
| Sour cream | ½ cup | 222 |
| Cotija cheese (crumbled) | 1 cup | 365 |
| Monterey Jack cheese | 1 cup | 320 |
| Lime juice | 2 tbsp | 8 |
| Chili powder | 1 tsp | 8 |
| Paprika | 1 tsp | 6 |
| Garlic powder | 1 tsp | 8 |
| Fresh cilantro | 2 tbsp | 1 |
| Salt and pepper | To taste | — |
Step by Step Preparation
Prepare the corn
Cook corn kernels in a skillet or microwave until tender and slightly golden.
Mix the base
In a large bowl, combine mayonnaise, sour cream, lime juice, and spices.
Add the cheese
Stir in Cotija and half of the Monterey Jack cheese until blended.
Combine with corn
Mix the cooked corn into the creamy mixture until evenly coated.
Transfer to baking dish
Spread the mixture into a greased casserole dish and top with remaining cheese.
Bake and serve
Bake at 350°F for 25 minutes until bubbly and golden, then garnish with cilantro.
Tips for customizing the recipe
You can swap Cotija with feta if it is easier to find, as both give a salty tang. Adding diced jalapeños or hot sauce gives the casserole extra spice. For a smoky twist, use roasted corn or add chipotle powder.
If you want a lighter version, replace mayonnaise with Greek yogurt. A crunchy topping of crushed tortilla chips or breadcrumbs adds texture. You can also squeeze fresh lime over the top right before serving for brightness.
Nutritional Information
A serving of Mexican street corn casserole has about 250 to 300 calories. Corn provides natural sweetness and fiber, while cheese and sour cream add protein and calcium. Mayonnaise contributes richness but also increases fat content.
Using light sour cream and yogurt can cut calories without losing creaminess. Fresh cilantro and lime juice boost the dish with vitamin C and antioxidants. Overall, it is indulgent yet balanced when served in moderate portions.
Serving Suggestion
This casserole is a versatile side dish that pairs wonderfully with grilled chicken, steak, or tacos. It works perfectly for summer barbecues, potlucks, and family dinners. Garnish with fresh cilantro, lime wedges, or chili powder for presentation.
You can serve it alongside rice, beans, or tortilla chips for a complete meal. It also works as a dip for parties when served with corn chips. Warm, cheesy, and zesty, it fits into almost any menu.
How to store and keep fresh
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 325°F until warmed through to keep the cheese bubbly. The microwave works for quick reheating but may soften the texture.
For longer storage, freeze the casserole before baking for up to two months. Thaw overnight in the refrigerator and bake as directed. Always serve hot for the best taste and texture.
Conclusion
Mexican street corn casserole is a fun and flavorful twist on classic elote. With its creamy texture, cheesy layers, and zesty lime notes, it makes a perfect crowd pleasing dish. The easy preparation makes it ideal for both weeknights and gatherings.
You can customize it with spices, toppings, or lighter ingredients to suit your taste. It is bold, colorful, and satisfying with every bite. Once tried, this casserole is sure to become a staple at your table.
FAQs
Q1. Can I use canned corn for this recipe?
Yes, canned corn works, but drain it well and sauté for better flavor.
Q2. What cheese can I substitute for Cotija?
Feta or Parmesan are good substitutes that still give a salty tang.
Q3. Can I make this casserole ahead of time?
Yes, assemble it in advance and refrigerate, then bake right before serving.
