Mexican Street Corn Casserole

4.5 from 475 votes

Posted September 2, 2024Last Updated October 17, 2024

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This Street Corn Casserole brings the flavors of Mexican street corn to your table in a comforting, easy-to-make dish. Ready in just 35 minutes, it’s a crowd-pleaser that pairs well with grilled meats or as part of a festive spread.

Why You’ll Love This Recipe

If you’re looking for the perfect side to take to your next potluck or serve at your next backyard barbecue, look no further than this Mexican Street Corn Casserole.

If you’ve never tried Mexican street corn, it’s a popular street food in Mexico, where the entire cob of corn is served on a stick and coated in mayonnaise, sour cream, spices, and cotija cheese or queso fresco.

Let me tell you, it is delicious! In fact, this grilled Mexican street corn recipe is one of the most popular recipes on my blog, and for good reason.

This baked version is great though for serving a crowd or taking along to a dinner party or potluck. It’s simple and easy to prepare, full of flavor, and always a hit.

In fact, my kids love Mexican street corn so much (in any form) I don’t think I’d be able to get them to eat plain old corn anymore!

This recipe uses thawed, frozen corn for ease and convenience. Although I’ve never tried it, I’m sure drained, canned corn would work too.

If you really want to up the flavor, try grilling fresh corn for this recipe. It’s a bit of extra work, but adds a whole new level of flavor to this dish.

But with all the southwest spices, fresh cilantro and a squeeze of lime juice, this corn casserole has plenty of flavor just the way it is. For a spicier version, you can always add more cayenne, or even a diced jalapeno.

If you can’t find queso fresco or cotija cheese, feta is a good substitute. I often use it in this recipe just because I’m more likely to have it on hand.

Even my youngest, who claims not to like corn, devours this street corn. You know it’s a winner when even the picky eaters love it!

What Should I Serve with Mexican Street Corn Casserole?

This street corn casserole is great with your favorite Mexican fare, but it’s also perfect to take along to holiday gatherings and potlucks. We even enjoy it as a side on Thanksgiving

Here are some of our favorite main dishes to enjoy with this street corn casserole.

Grilled Cilantro Lime Shrimp — **Grilled Jalapeno Lime Flank Steak**

Ingredients

Frozen Corn: Using frozen corn makes this dish quick and easy. Be sure to thaw it completely before preparing the recipe, to help the casserole bake evenly. You can also substitute fresh corn if it’s in season—about 4 cups of kernels from 6-8 ears. It’s even better if you grill the corn first!
Mayonnaise: Mayo adds a rich creaminess to the dish. For a lighter version, you can use a low-fat mayonnaise or even Greek yogurt.
Sour Cream: This contributes to the creamy texture and adds a slight tang. Feel free to substitute with low-fat or even plain Greek yogurt for a lighter option.
Lime Juice: Fresh lime juice brightens up the dish–if fresh limes aren’t available, bottled lime juice works in a pinch.
Chili Powder: Provides mild heat and smokiness.
Garlic Salt: If you prefer, you can use a combination of garlic powder and regular salt to control the saltiness.
Cayenne Pepper: If you like it spicier, feel free to increase the amount or include some chopped jalapeños.
Queso Fresco or Cotija Cheese: These crumbly Mexican cheeses add a salty, tangy flavor that pairs perfectly with the corn. If you can’t find them, feta cheese is a good alternative.
Fresh Cilantro: If you’re not a fan of cilantro, you can substitute with fresh parsley or leave it out entirely.

Recipe Tips

For a smooth and even bake, make sure your frozen corn is fully thawed and drained. Excess moisture can make the casserole watery.
This recipe has a mild heat, but if you like it spicy, feel free to add extra cayenne or even some chopped jalapeños. On the flip side, you can omit the cayenne altogether for a milder dish that’s kid-friendly.
To keep the cilantro fresh, sprinkle it on just before serving. If you’re serving this dish at a gathering, you can even set out the cilantro and extra cheese for guests to add themselves.

How to make Mexican Street Corn Casserole

Step 1

Preheat your oven: Start by preheating your oven to 350°F (175°C). This ensures your casserole bakes evenly and gets that perfect golden, bubbly top. While the oven is heating, lightly grease a 2-3 quart casserole dish with butter or non-stick spray to prevent sticking.

Step 2

Make the corn mixture: In a large mixing bowl, combine thawed frozen corn, mayonnaise and sour cream. These will make the casserole deliciously creamy. Squeeze in 1 tablespoon of fresh lime juice, then add the chili powder, garlic salt, and a pinch of cayenne pepper. Season everything with salt and pepper to taste, and give it a good mix until everything is well combined.

Step 3

Add the cheese: Now, it’s time for the cheese! Stir in half of the crumbled queso fresco or cotija cheese (about 2 ounces). This will melt slightly as the casserole bakes, adding a tangy flavor to every bite.

Step 4

Bake to Perfection: Place the casserole dish in the preheated oven and bake for 30-35 minutes. You’ll know it’s ready when the edges are bubbling, and the top is lightly golden.

Step 5

Garnish and Serve: When the casserole is done, remove it from the oven and let it cool slightly. Just before serving, sprinkle the remaining 2 ounces of crumbled queso fresco or cotija cheese over the top. Finish it off with a handful of freshly chopped cilantro for color and freshness.

FAQs

Can I use fresh corn instead of frozen?

Yes. You’ll need about 4 cups of fresh corn kernels, or roughly 6-8 ears of corn. Simply cut the kernels off the cob and follow the recipe as directed.

Can I make this casserole ahead of time?

Absolutely! You can prepare the casserole up to a day in advance. Mix all the ingredients, cover the dish tightly, and refrigerate. When you’re ready to bake, take it out of the fridge, let it sit at room temperature for about 15 minutes, and then bake. You may need to add a few extra minutes to the baking time if your baking right from the refrigerator.

What can I substitute for queso fresco or cotija cheese?

If you can’t find queso fresco or cotija cheese, feta is a good alternative. It has a similar crumbly texture, though it’s a bit saltier. You can also use grated Parmesan, though the flavor profile will be a bit different.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Be sure to save this recipe to your favorite Pinterest board for later.

More Street Corn Recipes to Try

Be sure to check out my tips for choosing and storing fresh corn.