Mexican Street Corn Casserole

Here’s the full recipe for Mexican Street Corn Casserole:


  • 32 oz frozen corn, thawed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1.5 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne (optional)
  • 10 oz queso fresco, grated or crumbled
  • 1/4 cup fresh cilantro, chopped
  • Tortilla chips (for serving)


  1. Preheat your oven to 350°F (175°C). Grease a casserole dish with cooking spray or butter.
  2. In a large mixing bowl, combine the thawed corn, mayonnaise, sour cream, chili powder, garlic powder, salt, cayenne (if using), and 5 oz of the queso fresco. Mix well until all ingredients are thoroughly combined.
  3. Transfer the mixture to the prepared casserole dish, spreading it out evenly.
  4. Bake the casserole in the preheated oven for about 35 minutes, or until the top is golden brown and the edges are bubbly.
  5. Once the casserole is cooked through, remove it from the oven and let it cool slightly.
  6. Sprinkle the remaining 5 oz of queso fresco and chopped cilantro over the top of the casserole.
  7. Serve the Mexican Street Corn Casserole warm, accompanied by tortilla chips for scooping.
  8. Enjoy this delicious and flavorful dish with friends and family at your next gathering!

Feel free to adjust the seasonings or add extra toppings like lime wedges or chopped green onions for added flavor. Enjoy!

Here are some popular questions and their answers related to Mexican Street Corn Casserole:

  1. What is Mexican Street Corn Casserole?
    • Mexican Street Corn Casserole is a flavorful dish inspired by elote, a popular Mexican street food. It typically consists of corn kernels mixed with mayonnaise, sour cream, spices, and cheese, then baked until golden and bubbly.
  2. Can I use fresh corn instead of frozen for Mexican Street Corn Casserole?
    • Yes, you can use fresh corn instead of frozen for Mexican Street Corn Casserole. Simply boil or grill fresh corn on the cob until cooked, then slice the kernels off the cob and use them in the recipe.
  3. Is Mexican Street Corn Casserole spicy?
    • The level of spiciness in Mexican Street Corn Casserole can be adjusted to taste. The recipe typically includes chili powder and optional cayenne pepper, which add a mild to moderate level of heat. You can adjust the amount of chili powder and cayenne pepper to make the dish more or less spicy according to your preference.
  4. Can I make Mexican Street Corn Casserole ahead of time?
    • Yes, you can prepare Mexican Street Corn Casserole ahead of time. Assemble the casserole according to the recipe instructions, cover it tightly with foil or plastic wrap, and refrigerate it for up to 24 hours. When ready to bake, remove the casserole from the refrigerator, let it come to room temperature, and then bake it as directed.
  5. What can I serve with Mexican Street Corn Casserole?
    • Mexican Street Corn Casserole is delicious served as a side dish alongside grilled meats such as chicken, steak, or pork. It can also be served as a dip with tortilla chips or as a topping for tacos, nachos, or baked potatoes.
  6. Can I freeze Mexican Street Corn Casserole?
    • Yes, you can freeze Mexican Street Corn Casserole for future use. Allow the casserole to cool completely, then transfer it to an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw the casserole overnight in the refrigerator before reheating it in the oven or microwave.
  7. What type of cheese is best for Mexican Street Corn Casserole?
    • Queso fresco is traditionally used in Mexican Street Corn Casserole for its crumbly texture and mild flavor. However, you can also use other cheeses such as cotija, Monterey Jack, or a Mexican cheese blend.