Mexican Street Corn Casserole – Amazing Flavor, Easy to Make

There’s something about this dish that takes me straight back to summer BBQs in my aunt’s backyard—warm sun, clinking plates, and that unmistakable smoky-sweet scent of grilled corn in the air. This Mexican Street Corn Casserole brings all that flavor into one bubbling, cheesy, oven-baked hug. Trust me—it’s the kind of side that steals the show.

Why You’ll Love This Recipe

Inspired by the bold, zesty flavors of classic elote, Mexican Street Corn Casserole takes everything we love about the street snack and transforms it into a crave-worthy, creamy bake. This Mexican Street Corn Casserole comes together easily in one dish—no grill required—and bakes to bubbling, golden perfection. Whether you’re hosting a potluck, planning a family dinner, or serving it up on taco night, Mexican Street Corn Casserole delivers bold flavor in every bite.

Ingredients You’ll Need

Main Ingredients

• Corn: Use frozen (thawed), canned (drained), or even fresh off the cob—whatever you have works. The key is to make sure there’s no extra liquid.
• Mayonnaise + Sour Cream: This creamy combo is the backbone of the base—rich, tangy, and exactly what makes this dish comforting.
• Spices: A blend of chili powder, garlic powder, salt, and a pinch of cayenne gives it just enough kick.
• Cheese: Queso fresco crumbles beautifully into the mix. Can’t find it? No worries—cotija, feta, or shredded cheddar will do the trick.

Garnishes (Optional but Recommended)

• Fresh cilantro, chopped for color and herby pop
• Fresh lime juice, squeezed just before serving for that tangy finish
• Add-ons: Tajín for zing or hot sauce for heat

How to Make Mexican Street Corn Casserole

Step 1 – Mix the Base

In a large bowl (or straight in your casserole dish), mix the thawed corn, mayonnaise, sour cream, chili powder, garlic powder, salt, optional cayenne, and half of the cheese. Stir until everything is coated and creamy.

Step 2 – Bake It

Pour it all into a greased 9×13-inch baking dish or similar-sized casserole. Smooth the top and bake at 350˚F for 30–40 minutes, until it’s bubbling and lightly golden at the edges.

Step 3 – Finish with Toppings

Remove from the oven and sprinkle on the remaining cheese, chopped cilantro, and a squeeze of fresh lime juice. Let it rest for a few minutes before serving—it’s even better that way.

Recipe Tips & Easy Variations

Want to kick it up a notch? Stir in diced jalapeños or green chiles before baking. For an extra loaded version, sauté some onions, bell peppers, or even zucchini for added flavor and texture. Top with sliced green onions or more jalapeños for a fresh pop and extra heat.

If you’re aiming for extra spicy, double the cayenne, or sprinkle in red pepper flakes. This dish is naturally vegetarian and gluten-free, as long as you check your cheese and spice brands. And don’t be shy with the garnishes—they’re what take it from good to great.

What to Serve It With

This Mexican Street Corn Casserole is the kind of side dish that cozies up perfectly next to all your Tex-Mex favorites—Mexican Street Corn Casserole pairs beautifully with tacos, fajitas, enchiladas, or grilled carne asada. It’s also a fun surprise at BBQs, holding its own beside burgers, chicken, or even hot dogs. Think of this Mexican-inspired bake as the flavor-packed cousin to mac & cheese.

Storing Leftovers

Got leftovers? Lucky you. Cover the dish and store in the fridge for 3–4 days. To reheat, pop a portion in the microwave in 30-second bursts until hot, or warm it in the oven at 350˚F until bubbly again. Add a squeeze of lime before serving to refresh the flavors.

this …

FAQs

More Easy Side Dishes to Try

If you love this dish, you’ll definitely want to try my Mexican Street Corn Salad—a bright, fresh twist perfect for hot days. Or go for something scoopable with the Copycat Chipotle Corn Salsa. And if you’re hosting, double down with Black Bean Corn Salsa—it’s a crowd-pleasing favorite.

For more comfort food inspiration and kitchen-tested recipes, you can always visit me on Pinterest or join our food-loving community on Facebook.

Print