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Spoonful of creamy Mexican Street Corn Casserole in a white ceramic bowl topped with fresh cilantro

Mexican Street Corn Casserole – Amazing Flavor, Easy to Make


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  • Author: kai
  • Total Time: 35 minutes
  • Yield: One 9x13-inch dish (approx. 8 servings)
  • Diet: Vegetarian

Description

A creamy, cheesy twist on classic Mexican street corn—baked to perfection and loaded with flavor. Perfect for potlucks, BBQs, or weeknight dinners.


Ingredients

Scale

32 oz frozen corn, thawed (or canned/fresh corn as alternative)

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)

5 oz queso fresco, grated or crumbled

Optional Garnishes:

1/4 cup chopped fresh cilantro

Fresh lime juice (to taste)


Instructions

1. Preheat oven to 350˚F.

2. Add corn to a 9×13” or 2.5–3 qt casserole dish.

3. Mix in mayo, sour cream, spices, and half the cheese until fully combined.

4. Bake for 30–40 minutes or until heated and bubbly.

5. Top with remaining cheese, chopped cilantro, and lime juice.

Notes

You can use frozen, canned, or fresh corn. Just make sure to drain or thaw completely.

Want it spicier? Add diced jalapeños or extra cayenne.

For extra texture, mix in sautéed onions or bell peppers.

Leftovers keep well for 3–4 days in the fridge and reheat beautifully.

  • Prep Time: 5 minutes
  • Cook Time: 30-40 minutes
  • Category: Side Dish
  • Method: Baked
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 289
  • Sugar: 1g
  • Sodium: 393mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 25mg