Mexican Street Corn Casserole, also known as Elote Casserole, brings the vibrant flavors of Mexican street corn right to your kitchen in a comforting, easy-to-make side dish. Perfect for potlucks, BBQs, or a flavorful addition to your Taco Tuesday, this recipe takes the beloved flavors of Elote – grilled corn slathered in creamy, cheesy goodness – and transforms it into a crowd-pleasing casserole. If you’re searching for a side dish to complement your Mexican Lasagna, Mexican quinoa, Ensalada de Pollo (Mexican Chicken Salad), or sheet pan chicken fajitas, look no further. It’s even the star ingredient in my popular Corn Fries recipe!
A tempting bowl of Mexican Street Corn Casserole, showcasing its creamy texture and vibrant colors, sits invitingly on a rustic wooden board.
Why This Mexican Street Corn Casserole Recipe Works So Well
Elote, the Spanish word for corn, refers to the incredibly popular Mexican street food: grilled corn on the cob lavishly coated with mayonnaise, cotija cheese, chili powder, and lime. While enjoying Elote on the cob is a fantastic experience, sometimes you crave those incredible flavors in a more convenient and shareable format. That’s where this Mexican Street Corn Casserole shines.
This casserole recipe captures all the authentic taste of traditional Elote but in an easier-to-prepare, bakeable dish. It’s a fuss-free way to enjoy the essence of Mexican street corn without the mess of grilling and individual servings. We adore this recipe because it’s bursting with flavor in every spoonful and requires minimal effort, making it ideal for busy weeknights or casual get-togethers. Serve it alongside zesty Baja Fish Tacos or flavorful Roasted Cauliflower Tacos for a complete and satisfying meal.
What’s even better? This Mexican corn casserole is so flavorful it can even stand alone as a light meal itself. However, its versatile flavor profile makes it a fantastic accompaniment to a wide array of main courses, especially grilled meats and Mexican-inspired dishes. You’ll have no trouble planning a delicious dinner around this star side dish.
A generous spoonful of Mexican Street Corn Casserole is lifted from a white baking dish, highlighting its creamy consistency and inviting aroma.
Key Ingredients for Your Elote Casserole
A vibrant array of ingredients for Mexican street corn casserole are displayed, including frozen corn, mayonnaise, sour cream, spices, and queso fresco cheese.
- Corn: The heart of our casserole! While fresh corn off the cob is an option, frozen corn is incredibly convenient and works beautifully. Using frozen corn simplifies the prep and makes this recipe accessible year-round.
- Spices: A simple yet impactful blend of chili powder, garlic powder, and salt creates the authentic Mexican street corn flavor profile.
- Cheese: While cotija cheese is traditional for Elote, we find that queso fresco elevates this casserole. Queso fresco provides a mild, slightly salty, and fresh cheese flavor that melts beautifully into the casserole, creating a delightful creamy texture.
Step-by-Step Guide to Making Mexican Corn Casserole
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Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray and set it aside.
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In a large mixing bowl, combine the corn (no need to thaw if using frozen), mayonnaise, sour cream, 1 ½ teaspoons of chili powder, garlic powder, salt, and 4 ounces of crumbled queso fresco cheese. Ensure all ingredients are well combined for maximum flavor in every bite.
Close-up shot of corn kernels in a glass bowl, generously topped with chili powder, creamy mayonnaise, sour cream, and crumbly Mexican cheese, ready to be mixed.
Corn kernels are now fully coated in a rich mixture of mayonnaise and sour cream in a large glass bowl, showcasing the creamy base of the casserole. -
Pour the corn mixture into your prepared baking dish, spreading it evenly.
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Sprinkle the remaining chili powder over the top of the casserole for a beautiful color and a touch of extra spice as it bakes. Bake in the preheated oven for 35-45 minutes, or until the casserole is heated through and bubbly around the edges, indicating it’s perfectly cooked.
Unbaked Mexican Street Corn Casserole in a white rectangular dish, generously sprinkled with chili powder, ready for the oven.
A golden-brown baked Mexican Street Corn Casserole in a white dish, beautifully garnished with freshly chopped cilantro, crumbled white cheese, and a dusting of chili powder. -
Remove the casserole from the oven and generously top with the remaining crumbled queso fresco cheese and fresh cilantro. Serve immediately while warm and enjoy the explosion of flavors!
A spoon digs into a steaming hot Mexican Street Corn Casserole, revealing the cilantro and chili powder topping and the creamy corn beneath.
Recipe Tips for the Best Mexican Street Corn Casserole
- Corn Consistency: Whether you use thawed or frozen corn is up to you! Baking time might be slightly longer if using frozen corn (closer to 40-45 minutes). Feel free to use fresh corn cut straight from the cob for an even more authentic texture.
- Lime Zest and Juice: For an extra layer of bright, zesty flavor, squeeze fresh lime juice over the casserole after baking. For an even bolder lime flavor, incorporate some lime zest into the mixture before baking.
- Spice Level: Adjust the amount of chili powder to your preference. For a milder flavor, reduce the chili powder slightly. For more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Cheese Variations: While queso fresco is our top pick, feel free to experiment with other Mexican cheeses like cotija for a saltier, firmer texture, or Monterey Jack for extra meltiness.
For another fantastic corn side dish, be sure to try my Honey Butter Skillet Corn.
Frequently Asked Questions
Can I use fresh corn on the cob for this casserole?
Absolutely! While I haven’t personally tested it with only fresh corn, it should work wonderfully. The flavor will be incredible, and the texture will be even closer to authentic street corn. Just be sure to carefully cut the kernels off the cob, avoiding any tough cob pieces in your mixture.
What main dishes pair well with Mexican corn casserole?
This versatile side dish complements a wide variety of main courses. It’s especially delicious with a squeeze of fresh lime juice right before serving to brighten the flavors. Excellent main dish pairings include enchiladas, savory pork carnitas, flavorful steak tacos, grilled chicken, and fish. If it tastes good with traditional Elote, it will undoubtedly be delicious with this casserole.
Mexican Street Corn kernels, bright with cilantro and chili powder, are plated on a white dish against a warm wooden cutting board, showcasing its appetizing presentation.
More Mexican Inspired Recipes to Explore
Craving more delicious Mexican flavors? Check out these other popular recipes: (Add internal links to other relevant Mexican recipes on the website here for SEO and user engagement).
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Mexican Street Corn Casserole Recipe Card
Mexican Street Corn Casserole is a super easy and quick side dish that brings the taste of Mexican street corn to your table in casserole form!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 10 servings
Ingredients:
- 40 oz bag frozen corn – thawed, or not thawed (see notes)
- 2/3 cup mayonnaise
- 2/3 cup sour cream – full fat or light is fine
- 2 teaspoons chili powder – divided
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 6 oz queso fresco – crumbled and divided
- 3 tablespoons cilantro – chopped
- Fresh limes – optional, for spritzing at the end if desired, see notes
Equipment:
- 9×13 inch baking dish
- Large bowl
Instructions:
- Preheat oven to 350°F. Spray a 13×9 inch baking dish with nonstick spray.
- In a large bowl stir together the corn (can keep frozen or thaw it), mayonnaise, sour cream, 1 ½ tsp chili powder, garlic powder, salt, and 4 oz of the queso fresco.
- Pour into the prepared pan, sprinkle the remaining chili powder on top, and bake for 35-45 mins or until heated through and bubbly on the edges. Remove and top with the remaining cheese and cilantro. Serve warm.
Recipe Notes:
- Corn: You can use thawed or frozen corn. Frozen corn may require a slightly longer baking time (40-45 minutes). Fresh corn cut off the cob is also a great option.
- Lime: For a zesty flavor boost, add lime juice and lime zest to the top after baking.
Nutrition Information:
Calories: 295kcal (15%) | Carbohydrates: 28g (9%) | Protein: 7g (14%) | Fat: 19g (29%) | Saturated Fat: 6g (30%) | Cholesterol: 26mg (9%) | Sodium: 364mg (15%) | Potassium: 385mg (11%) | Fiber: 3g (12%) | Sugar: 1g (1%) | Vitamin A: 369IU (7%) | Vitamin C: 8mg (10%) | Calcium: 120mg (12%) | Iron: 1mg (6%)
Author: Whitney Wright
Course: Side Dish
Cuisine: Mexican
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Published on: April 26, 2021 // 247 Comments
Categories: 4th of July, Side Dishes, Spring, Summer
