A bold and creamy baked twist on classic Mexican street corn, this casserole brings together sweet corn, zesty spices, and layers of cheese with a tangy kick in every bite. It’s the kind of dish I love to serve at gatherings or weeknight dinners—warm, comforting, and bursting with flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups corn kernels (fresh, canned, or frozen and thawed)
1/2 cup mayonnaise
1/2 cup sour cream
1 cup cotija cheese, crumbled (plus extra for topping)
1/2 cup shredded Monterey Jack or cheddar cheese
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1 jalapeño, seeded and diced (optional for heat)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Juice of 1 lime
Salt and pepper to taste
Directions
I preheat the oven to 350°F (175°C) and lightly grease a medium-sized baking dish.
In a large mixing bowl, I combine the corn, mayonnaise, sour cream, cotija cheese, Monterey Jack cheese, cilantro, green onions, jalapeño, chili powder, smoked paprika, and lime juice.
I stir everything together until well mixed and season with salt and pepper to taste.
I pour the mixture into the prepared baking dish and spread it out evenly.
Next I top it with extra cotija cheese before placing it in the oven.
I bake uncovered for 30–35 minutes until it’s bubbling and golden at the edges.
Before serving, I like to garnish it with more fresh cilantro and a squeeze of lime juice.
Servings and timing
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories: 320 kcal per serving
Variations
I sometimes swap out cotija for feta if that’s what I have on hand.
For extra spice, I’ll leave in the jalapeño seeds or add a dash of hot sauce.
To make it heartier, I mix in cooked, shredded chicken or black beans.
I love adding a sprinkle of crushed tortilla chips on top for some crunch.
Vegan? I use plant-based mayo, sour cream, and dairy-free cheese alternatives.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the whole dish in a 300°F oven until heated through. I always add a fresh squeeze of lime after reheating to revive the flavors.
FAQs
What kind of corn works best for this casserole?
I use fresh corn when it’s in season, but canned or frozen (and thawed) corn works just as well. The key is making sure the kernels are sweet and tender.
Can I make this ahead of time?
Yes, I prep the casserole up to a day in advance and store it covered in the fridge. When I’m ready to bake, I just pop it in the oven.
Is this dish spicy?
It has a mild kick from the chili powder and jalapeño, but I often adjust the spice level to taste. Removing the jalapeño seeds keeps it mild.
What can I use instead of cotija cheese?
Feta is a great substitute with a similar crumbly texture and tangy flavor. Parmesan also works in a pinch.
Can I freeze this casserole?
Yes, I freeze the unbaked casserole for up to 2 months. I let it thaw overnight in the fridge before baking as usual.
Conclusion
This Mexican Street Corn Casserole brings everything I love about elote into a creamy, cheesy, and irresistible baked dish. It’s easy to make, full of bold flavor, and always a hit at the table—whether as a side or a main. I find myself going back for seconds every time, and I think you will too.
📖 Recipe:
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Mexican Street Corn Casserole
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A bold and creamy baked twist on classic Mexican street corn, this casserole combines sweet corn, zesty spices, and cheese for a tangy, comforting dish perfect for gatherings or weeknight dinners.
Ingredients
4 cups corn kernels (fresh, canned, or frozen and thawed)
1/2 cup mayonnaise
1/2 cup sour cream
1 cup cotija cheese, crumbled (plus extra for topping)
1/2 cup shredded Monterey Jack or cheddar cheese
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1 jalapeño, seeded and diced (optional)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Juice of 1 lime
Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a medium-sized baking dish.
- In a large mixing bowl, combine the corn, mayonnaise, sour cream, cotija cheese, Monterey Jack cheese, cilantro, green onions, jalapeño, chili powder, smoked paprika, and lime juice.
- Stir everything together until well mixed. Season with salt and pepper to taste.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Top with extra cotija cheese.
- Bake uncovered for 30–35 minutes until bubbling and golden at the edges.
- Garnish with more fresh cilantro and a squeeze of lime juice before serving.
Notes
Use feta as a substitute for cotija cheese if needed.
Add more spice by including jalapeño seeds or a dash of hot sauce.
For a heartier dish, mix in cooked, shredded chicken or black beans.
Top with crushed tortilla chips before baking for added crunch.
Use plant-based alternatives to make it vegan.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or a 300°F oven until heated through.
Freeze the unbaked casserole for up to 2 months and thaw before baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
