Mexican Street Corn Casserole
This Mexican street corn casserole is a creamy, cheesy, and zesty side dish. It has all the beloved flavors of classic elote in an easy-to-serve baked form. It's a guaranteed hit for any potluck, barbecue, or family dinner celebration.
Equipment
- Large Mixing Bowl
- 9x13-inch Baking Dish
- Spatula
Ingredients
For the Casserole
- 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
For the Garnish
- 1/2 cup (56g) queso fresco, crumbled
- 2 tablespoons fresh cilantro (chopped)
- 1/4 teaspoon chili powder
- 2 lime wedges (optional)
Instructions
- Preheat your oven: Set oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Make the dressing: In a large bowl, whisk together the mayo, sour cream, chili powder, garlic powder, and salt.
- Combine the ingredients: Gently fold in the thawed corn, 1 cup of queso fresco, and 1/2 cup of chopped cilantro.
- Transfer to dish: Spread your corn mixture evenly into the prepared baking dish with a spatula for a nice top.
- Bake until bubbly: Place in the preheated oven and bake for 20-25 minutes, or until it's hot and bubbly.
- Garnish and serve: Top the warm casserole with the remaining queso fresco, cilantro, and a sprinkle of chili powder.
- Add a fresh spritz: Serve your delicious casserole immediately with fresh lime wedges on the side for squeezing over.
Notes
- Be sure to drain the thawed corn very well.
- Using full-fat sour cream gives you the creamiest result.
- Don't overbake, or the casserole can become dry.
- A squeeze of fresh lime juice at the end is a must!
- Store any leftovers in the fridge for up to 3 days.
- This dish is best served warm from the oven.