Name: Mexican Street Corn Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
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

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

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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