Description
Bring the bold flavors of Elote to your dinner table with this Mexican Street Corn Casserole, a creamy, cheesy, slightly spicy side dish that’s bursting with flavor and takes just minutes to prep. It’s perfect for barbecues, potlucks, taco nights, or any meal that needs a little fiesta!
Ingredients
Scale
- 1 (40-ounce) bag frozen corn, thawed or frozen
- ⅔ cup mayonnaise
- ⅔ cup sour cream (full-fat or light)
- 2 teaspoons chili powder, divided
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- 6 ounces queso fresco, crumbled and divided
- 3 tablespoons fresh cilantro, chopped
- Fresh limes (optional, for garnish)
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and grease a 9×13-inch casserole dish.
- Mix the base: In a large bowl, combine corn, mayonnaise, sour cream, 1½ tsp chili powder, garlic powder, salt, and 4 oz of the queso fresco.
- Assemble: Spread mixture evenly into prepared baking dish. Sprinkle with remaining ½ tsp chili powder.
- Bake: Bake uncovered for 35–45 minutes, until hot, bubbly, and golden around the edges. (Add extra time if using fully frozen corn.)
- Top and serve: Remove from oven and top with remaining 2 oz queso fresco and chopped cilantro. Add fresh lime juice or zest before serving, if desired.
Notes
- Corn Options: Use frozen, thawed, or fresh corn. If using frozen, no need to thaw, just increase bake time slightly.
- Flavor Boost: Zest a lime over the top or serve with lime wedges for a fresh citrus punch.
- Add Heat: Stir in cayenne pepper or top with sliced jalapeños before baking for a spicier version.
- Pairing Ideas: Serve with grilled meats, tacos, enchiladas, burgers, or as part of a summer potluck spread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Calories: 290
- Sugar: 4g
- Sodium: 380mg
- Fat: 21g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
Keywords: mexican street corn casserole, elote casserole, corn bake, mexican side dish