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Mexican Street Corn Casserole 

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 8
Course: Side Dish
Cuisine: Mexican
Calories: 355
Ingredients Equipment Method Notes

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)

Equipment

  • Large Mixing Bowl
  • 9x13-inch Baking Dish
  • Spatula

Method
 

  1. Preheat your oven: Set oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. Make the dressing: In a large bowl, whisk together the mayo, sour cream, chili powder, garlic powder, and salt.
  3. Combine the ingredients: Gently fold in the thawed corn, 1 cup of queso fresco, and 1/2 cup of chopped cilantro.
  4. Transfer to dish: Spread your corn mixture evenly into the prepared baking dish with a spatula for a nice top.
  5. Bake until bubbly: Place in the preheated oven and bake for 20-25 minutes, or until it's hot and bubbly.
  6. Garnish and serve: Top the warm casserole with the remaining queso fresco, cilantro, and a sprinkle of chili powder.
  7. 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.