This corn casserole recipe is a twist on traditional fresh corn elote or a Mexican street corn salad recipe by offering an incredible corn mixture casserole with Mexican flavors.
This perfect side dish recipe pairs with chicken and Mexican-inspired dishes but is also a surprising change at a holiday meal.
With no corn muffin mix, the sweet corn and flavorful Queso cheese is a lighter version of a corn dish with simple ingredients.
Full of flavor, no need to rely on classic side dishes to complete a meal!
Why you will love making this Street Corn Casserole Recipe!
One of the best corn side dish recipes – If you have been around even a SECOND online the last week, you will notice that corn has taken a viral turn. And why not – corn itself is sweet, delicious, and tastes like perfection, even in its natural state.
This street corn casserole recipe can be dressed up even more with sriracha, lime wedges, hot sauce, or changing up the crumbled queso fresco to Cotija cheese, parmesan cheese, or even feta cheese.
Feeds a crowd – As a casserole recipe, this take on Traditional Mexican street corn allows you to make a ton at once, making this a perfect large serving party side dish for a potluck, picnic, or family gathering.
Ingredients:
- frozen corn (keep frozen)
- real mayonnaise
- sour cream
- spices – cayenne pepper, garlic powder, and salt.
- queso fresco cheese
- fresh cilantro leaves
- optional: Black pepper and a squeeze of lime juice.
How to make Street Corn Casserole
- Preheat the oven to 350 and grease a 9×13 baking dish with nonstick cooking spray. Set aside.
- In a mixing bowl, combine corn kernels, mayonnaise, sour cream, one teaspoon of cayenne pepper, garlic powder, salt, and half of the cheese.
- Mix well and pour into the prepared baking casserole dish.
- Bake for 35-45 minutes or until bubbly and hot.
- Remove Mexican Street Corn Casserole from oven and top with remaining cheese and chopped fresh cilantro before serving hot.
Recipe Tips
- Love a little more spice? Add in freshly chopped jalapeno peppers (as a topping or mix-in) or a drained can of chilies.
- Anytime I work with corn recipes, people often ask if canned corn can be used over frozen corn. While the essential vegetable is the same as the sweet corn kernels, canned veggies tend to sit in water and will make this dish too soggy. I would NOT recommend canned kernel corn.
Related Corn Side Dish Recipes
- Did you know you can make corn casserole in the Ninja Foodi?
- A take on classic corn casserole recipes, this super cheesy corn casserole recipe has ALL the cheese.
- Super perfect corn on the cob starts in a pressure cooker.
- Nothing says old-fashioned goodness like a homemade creamed corn recipe.
Street Corn Casserole (like ELOTE!)
Equipment
- 9×13 baking pan
- nonstick cooking spray
Ingredients
- 32 oz. frozen corn (keep frozen)
- ⅔ cup real mayonnaise
- ⅔ cup sour cream
- 2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp salt
- 8 oz. queso fresco cheese crumbled, divided in half
- chopped fresh cilantro topping
Instructions
- Preheat the oven to 350 and grease a 9×13 baking dish with nonstick cooking spray. Set aside.
- In a large mixing bowl, combine frozen corn, mayonnaise, sour cream, 1 teaspoon cayenne pepper, garlic powder, salt, and half of the crumbled cheese.
- Mix ingredients well and pour corn mixture into the prepared baking dish.
- Bake Street Corn Casserole for 35-45 minutes or until bubbly and hot.
- Remove baking dish from oven and top casserole recipe with remaining cheese and chopped fresh cilantro before serving hot.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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