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Mexican Street Corn Casserole Recipe

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3.9 from 11 reviews

This Mexican Street Corn Casserole is a creamy, cheesy, and mildly spiced side dish inspired by classic Mexican street corn. Made with thawed corn, mayonnaise, sour cream, chili powder, and queso fresco, it’s baked to bubbly perfection and garnished with fresh cilantro and lime juice for a bright, tangy finish. Perfect for BBQs, potlucks, or a flavorful family meal.

Ingredients

Main Ingredients

  • 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 pepper, optional
  • 5 oz queso fresco, grated or crumbled

For Garnish

  • 1/4 cup fresh cilantro, chopped
  • Fresh lime juice, to taste

Instructions

  1. Preheat the oven: Start by preheating your oven to 350˚F (175˚C) to ensure it’s ready for baking the casserole.
  2. Combine ingredients: In a large casserole dish, pour in the thawed corn. Add mayonnaise, sour cream, chili powder, garlic powder, salt, and half of the grated or crumbled queso fresco. Mix everything together thoroughly until well combined.
  3. Bake the casserole: Place the casserole dish in the preheated oven and bake for 30 to 40 minutes. Bake until the mixture is heated through and the edges begin to bubble, indicating it’s fully cooked.
  4. Add toppings: Remove the casserole from the oven and sprinkle the remaining queso fresco evenly over the top. Then garnish with freshly chopped cilantro to add a burst of freshness.
  5. Serve with lime: Before serving, squeeze fresh lime juice over the casserole to enhance the flavors with a tangy finish. Enjoy warm.

Notes

  • You can adjust the amount of chili powder and cayenne pepper based on your spice preference.
  • Make sure to thaw the frozen corn completely before using to ensure even cooking.
  • Queso fresco can be substituted with feta or cotija cheese if desired.
  • This casserole pairs well with grilled meats or can serve as a vegetarian main dish with a side salad.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.

Find it online: https://bitezly.com/mexican-street-corn-casserole-recipe/