Easy Mexican Street Corn Casserole
Description
This easy Mexican street corn casserole is creamy, cheesy elote in a baking dish — made with sweet corn, cotija, lime, and chili. Ready in 40 minutes and perfect for potlucks, BBQs, and weeknight dinners. No grill required!
Ingredients
- 6 cups corn kernels, fresh, frozen and thawed, or canned and drained
- ½ cup mayonnaise
- ½ cup sour cream, or Mexican crema
- 1 cup cotija cheese, crumbled, divided (or feta as a substitute)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped
- Salt and black pepper, to taste
- Optional garnish: extra cotija, paprika, lime wedges, or cilantro
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the corn, mayonnaise, sour cream, chili powder, smoked paprika, salt, and pepper. Stir until evenly coated.
- Fold in ¾ cup of the crumbled cotija cheese, reserving the rest for topping.
- Spread the mixture evenly into the prepared baking dish. Bake for 25–30 minutes, until bubbly and lightly golden on top.
- Remove from the oven and sprinkle with the remaining cotija, chopped cilantro, and a fresh squeeze of lime. Serve warm.
Equipment
- Baking Pan
- Cooking Spray
Notes
- For extra flavor, blister fresh or thawed corn in a dry skillet before mixing.
- Drain canned or thawed corn well to avoid a watery casserole.
- Make ahead: assemble up to a day in advance, refrigerate, and add a few minutes to the bake time.
- Add shredded chicken, ground beef, or chorizo to turn this into a main dish.
Nutrition
Serving: 1ServingCalories: 260kcalCarbohydrates: 20gProtein: 6gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 31mgSodium: 564mgPotassium: 214mgFiber: 3gSugar: 6gVitamin A: 441IUVitamin C: 5mgCalcium: 116mgIron: 1mg