Mexican Street Corn Casserole (Ready in 30 Minutes!)

Name: Mexican Street Corn Casserole
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 pounds (900g) frozen corn, thawed and drained; 1 cup (230g) mayonnaise; 1/2 cup (120g) sour cream; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1 cup (112g) queso fresco, crumbled; 1/2 cup (20g) fresh cilantro, chopped; 1/2 cup (56g) queso fresco, crumbled; 2 tablespoons fresh cilantro ((chopped)); 1/4 teaspoon chili powder; 2 lime wedges ((optional))

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I am so excited to share one of my favorite Mexican recipes with you today. This Mexican street corn casserole is a huge hit every time I make it.

My family asks for it at every single barbecue and potluck. It has all the zesty, creamy flavors of classic elote, but you can eat it with a spoon! It’s the kind of dish that disappears fast.

Trust me, once you try it, you’ll be making it again and again. It’s a real crowd-pleaser!

Why You’ll Love This Corn Casserole?

This yummy casserole is a piece of cake to put together.
You only need a few simple ingredients to make this amazing dish.
It is the perfect side dish for parties, BBQs, and family dinners.
The creamy, cheesy, and spicy flavors will knock your socks off.
Everyone, from kids to grown-ups, will fall in love with it.

Ingredients You’ll Need

Frozen Corn: I use thawed frozen corn because it’s easy and tastes great.
Mayonnaise: This gives your casserole that classic creamy base that we all love so much.
Sour cream: I always use full-fat sour cream because it makes everything rich and tasty.
Garlic powder: This adds a gentle flavor that works so well with the corn.
Chili powder: I put some in the mix and a little more on top for color.
Salt: A little bit helps all the other wonderful flavors pop out.
Queso fresco: I love this crumbly Mexican cheese; you’ll put some inside and on top.
Cilantro: Fresh, chopped cilantro gives the dish a burst of bright, herby goodness.
Fresh limes: A little spritz of lime at the very end wakes everything up.

How to Make Mexican Street Corn Casserole

This corn recipe has just a few simple steps….You have only to mix, bake, and enjoy!

Step 1: Prepare your oven. First, preheat your oven to 350°F (175°C). Then, grease a small baking dish.

Step 2: Mix the creamy base. In a big bowl, stir the mayonnaise, sour cream, garlic powder, salt, and chili powder.

Step 3: Add the main stuff. Now, you can gently fold in the thawed corn, half of the queso fresco, and cilantro.

Step 4: Bake your casserole. Spread the mixture evenly into your prepared dish, and bake it for 20-25 minutes.

Step 5: Garnish and serve warm. Finally, sprinkle the rest of the cheese and cilantro on top. You can add a dash of chili powder, too!

Tips for the Best Street Corn Casserole

Here are a few of my favorite tricks to make this casserole shine every time.

Use fresh corn off the cob in the summer for an extra-sweet flavor.
Don’t be shy with the toppings; they add texture and taste.
Let the casserole rest for a few minutes before you start serving it.
Try grilling your corn cobs before cutting the kernels off for a smoky taste.
Make sure you mix all the creamy ingredients well before adding the corn.

Variations and Substitutions

Want to change things up a bit? Here are some fun ideas to try out.

Swap the sour cream with Greek yogurt for a slightly tangier flavor profile.
Add a can of drained black beans to make the dish even heartier.
For a little bit of heat, you can add some diced jalapeños.
If you can’t find queso fresco, a mild feta cheese works great too.
You can sprinkle some smoked paprika on top for a smoky aroma.

Make-Ahead and Storage Tips

To make ahead: You can mix everything together a day before and keep it covered in the fridge.
Store leftovers: Put any leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheat easily: I find it reheats best in the oven, but the microwave works in a pinch.
Freezing is not recommended: The creamy base can get a little watery after it has been frozen.
Bake when ready: If you make it ahead, just bake it straight from the fridge; add five extra minutes.

What Goes with Street Corn Casserole?

This casserole pairs perfectly with so many main dishes. Here are some of my go-tos:

Grilled Meats: I love serving this with grilled chicken, juicy steak, or even some tasty pork chops.
Taco Night: It’s the perfect partner for your favorite tacos, from ground beef to fish tacos.
Enchiladas and Burritos: This creamy corn dish balances the spices in enchiladas or big burritos.
Simple Burgers: Make your burger night feel extra special with a scoop of this casserole on the side.

Frequently Asked Questions

Yes, absolutely! Fresh corn is delicious in this recipe. You will need about four large ears of corn to get enough kernels for the casserole.

The chili powder provides a very mild warmth. If you want it spicier, add a pinch of cayenne pepper or some chopped jalapeños.

Queso fresco is a soft, crumbly Mexican cheese with a mild, milky flavor. If you can’t find it, cotija cheese or mild feta is a good substitute.

You sure can! Just mix all the ingredients in your slow cooker. Cook it on low for 2-3 hours, or until it’s hot and bubbly throughout.

To lighten it up, you can easily use light mayo and sour cream. Using non-fat Greek yogurt instead of sour cream is another great, healthy option.