Have you ever tried Mexican street corn casserole at home? If not, you’re missing out on one of the most comforting, creamy, and flavorful side dishes you can make. This dish takes all the magic of traditional Mexican street corn (also called elote) and turns it into a warm, cheesy, baked casserole that’s perfect for family dinners, potlucks, or even as a holiday side.
What is Mexican Street Corn?
Before diving into the casserole, let’s talk about the star of the dish Mexican street corn. If you’ve ever walked down the streets of Mexico, you’ve probably seen vendors grilling fresh corn on the cob, coating it in creamy mayo, sprinkling chili powder, squeezing lime juice, and topping it with cotija cheese. This dish is called elote, and it’s one of the most loved street foods in Mexico.
Mexican street corn casserole takes all the bold, zesty flavors of elote and turns them into a warm, creamy dish. It’s comfort food with a Mexican twist. One bite, and you’ll keep coming back for more.
How to make Mexican Street Corn Casserole Recipe
Cuisine: Mexican-inspired | Course: Side dish | Prep Time: 10 minutes | Cook Time: 30 minutes
Ingredients (for a family-sized Mexican street corn casserole):
4 cups corn kernels (frozen, canned, or fresh)
Use 1 cup of mayonnaise (or try half mayo and half sour cream for balance).
Add 1 cup cotija cheese, crumbled — or swap with feta if cotija isn’t available.
Include 1 cup shredded cheddar or Monterey Jack cheese for a melty baked topping.
2 tablespoons fresh lime juice
1 teaspoon chili powder
1 teaspoon smoked paprika (optional for smoky flavor)
½ teaspoon garlic powder
2 tablespoons chopped cilantro
Salt and pepper to taste
2 eggs (helps bind the casserole)
1 jalapeño, finely diced (optional, for heat)
Step-by-Step Instructions:
Making Mexican street corn casserole is much simpler than it looks. Here’s how:
- Prepare your oven. Preheat it to 350°F (175°C). Grease a casserole dish lightly with butter or oil.
- Mix the base. In a large bowl, combine corn, mayonnaise, lime juice, chili powder, paprika, garlic powder, eggs, and half of the cotija cheese. Stir until everything is well coated.
- Add the heat and herbs. If you’re using jalapeño, mix it in now along with fresh cilantro. Taste the mixture and adjust seasoning with salt and pepper.
- Assemble the casserole. Pour the corn mixture into the baking dish. Spread it evenly. Sprinkle the shredded cheddar or Monterey Jack cheese on top.
- Bake. Place the casserole in the oven and bake for 25–30 minutes, until the top is golden and bubbly.
- Finish and serve. Remove from the oven and sprinkle with the remaining cotija cheese and extra cilantro. Squeeze a little more lime juice on top before serving for that fresh kick.
Variations
Mexican Street Corn Casserole with Chicken: Add shredded cooked chicken before baking for a protein-packed dinner.
Healthier Version: Swap mayonnaise for Greek yogurt and reduce the cheese for a lighter but still creamy dish.
Spicy Lover’s Casserole: Mix in hot sauce, roasted poblanos, or jalapeños for bold heat.
Cheesy Overload: Use a mix of cheddar, pepper jack, and mozzarella for extra cheesiness.
Breakfast Twist: Add scrambled eggs and serve with tortillas for a unique brunch dish.
Nutrition Facts (per serving, approx.)
- Calories: 280
- Protein: 9g
- Carbohydrates: 20g
- Fat: 18g
- Fiber: 3g
- Sugar: 5g
So, what do you think? Doesn’t Mexican street corn casserole sound like a dish you’d want to try tonight? It’s creamy, cheesy, and full of bold flavors. More importantly, it’s easy enough for beginners but tasty enough to impress your family or guests.
The next time you’re wondering what to bring to a dinner, potluck, or holiday table, why not whip up this casserole? After all, you don’t need fancy skills or hours in the kitchen—just some corn, cheese, and a love for flavor.
FAQ
1. Can I make Mexican street corn casserole without an oven?
Yes, you can cook it on the stovetop as well, using a large skillet for best results. Just heat it gently, add cheese on top, and cover until everything melts and blends together.
2. What type of corn is best for this casserole?
Fresh grilled corn gives the best smoky flavor, but frozen or canned corn works too. The key is to drain it well so the casserole doesn’t get watery.
3. Is Mexican street corn casserole gluten-free?
Yes, the basic recipe is naturally gluten-free since it doesn’t use flour. To be safe, just make sure that your seasonings and cheese are gluten-free certified, so the entire Mexican street corn casserole stays completely gluten-free.
4. How can I make it less spicy for kids?
If you want a milder version, simply skip the jalapeños and chili powder. Instead, you can still keep the flavor by adding paprika and a squeeze of lime juice, which gives it a tasty but gentle kick.”
