4.93 from 13 votes

Mexican Street Corn Casserole

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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.

mexican street corn casserole baking dish.

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. 

scoop of mexican street corn casserole recipe in a wooden spoon.


  • 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.
mixing ingredients in a bowl.

How to make Street Corn Casserole

  1. Preheat the oven to 350 and grease a 9×13 baking dish with nonstick cooking spray. Set aside.
  2. In a mixing bowl, combine corn kernels, mayonnaise, sour cream, one teaspoon of cayenne pepper, garlic powder, salt, and half of the cheese.
  3. Mix well and pour into the prepared baking casserole dish.
How to make Street Corn Casserole recipe.
  1. Bake for 35-45 minutes or until bubbly and hot.
  2. Remove Mexican Street Corn Casserole from oven and top with remaining cheese and chopped fresh cilantro before serving hot.
easiest street corn casserole side dish recipe.

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
easy mexican side dish recipes in a casserole dish.
4.93 from 13 votes

Street Corn Casserole (like ELOTE!)

Prep Time 10 minutes
Cook Time 39 minutes
Mexican Street Corn Casserole recipe with traditional ELOTE flavors – fantastic corn side dish recipe with corn, Queso fresco cheese, and all the flavors of Mexican-inspired street food.


  • 9×13 baking pan
  • nonstick cooking spray


  • 32 oz. frozen corn (keep frozen)
  • cup real mayonnaise
  • 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


  • 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. 


Cotija cheese is a great substitution for Queso Fresco. 


Serving: 0.5cup | Calories: 182kcal | Carbohydrates: 15g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 317mg | Potassium: 206mg | Fiber: 2g | Sugar: 1g | Vitamin A: 286IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 0.5mg

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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4.93 from 13 votes

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Recipe Rating


  1. Can this be made a day in advance then reheated?

    1. Trisha Haas says:

      I dont see why not!

  2. Can this be made in a slow cooker/crockpot?

    1. Trisha Haas says:

      I think anything can be made in a slow cooker, but at this time I do not have the exact instructions because I havent done it. If I were going to try, I would heat slow and low for about 2 hours. I would just be careful not to burn the corn on the bottom of the slow cooker.

  3. Used fire roasted frozen corn and added chopped fire roasted Creen Chile’s, diced green onions, butter, and lime juice. I used the Cotija cheese and all mayo, no sour cream. Delicious!
    Does not need any added salt.

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