Mexican Street Corn Casserole

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 flavorful corn casserole.

• Less Messy Than Traditional Street Corn: 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. Needless to say, it can be messy and a bit tricky to serve and eat.
• Great For Potlucks and Barbeques: 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.
• Loved by Kids and Adults! 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!

After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!

Mexican Street Corn Casserole

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.

4.47 from 476 votes

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Course: Side Dishes

Cuisine: Mexican

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 -8 servings

Calories: 261kcal

Author: Danelle

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Ingredients 

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• 24 ounces frozen corn thawed
• 1/4 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon garlic salt
• Pinch of cayenne pepper
• Salt and pepper to taste
• 4 ounces crumbled queso fresco or cotija cheese
• 2 tablespoons chopped fresh cilantro for garnish

Instructions

• Preheat oven to 350 degrees. Lightly grease a 2-3 quart casserole dish.
• In a large bowl, mix together 24 ounces frozen corn, 1/4 cup mayonnaise, 1/3 cup sour cream and1 tablespoon lime juice. Add 1 teaspoon chili powder, 1/2 teaspoon garlic salt, a Pinch of cayenne pepper and mix well. Season with salt and pepper, to taste. Stir in half of the 4 ounces crumbled queso fresco or cotija cheese.
• Spread the corn mixture into the prepared baking dish. Bake for 30-35 minutes, or until heated through and bubble. Before serving, sprinkle with remaining 2 ounces cheese and 2 tablespoons chopped fresh cilantro.

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Nutrition

Serving: 1g | Calories: 261kcal | Carbohydrates: 28g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 25mg | Sodium: 416mg | Fiber: 3g | Sugar: 5g

Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!

Ingredient Notes & Substitutions

• Frozen, Fresh or Canned Corn? This recipe uses thawed, frozen corn for ease and convenience. Drained canned corn works great too–you’ll need 2 cans for this recipe. 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. You’ll need 6-8 ears of fresh corn for this recipe.
• Mayonnaise and Sour Cream: You can substitute either (or both) of these ingredients with plain Greek yogurt.
• Cheesy Changes: If you don’t have cotija or queso fresco, I find that feta cheese is closest in texture and saltiness. You can also use grated Parmesan.
• Cilantro Substitutes: If you hate cilantro, leave it out. Fresh parsley is a good alternative to add some freshness and color to the dish.

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.

Make It Ahead

You can prepare this 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.

Storage and Reheating

• Refrigerator: Cool completely, then transfer to an airtight container or cover the baking dish tightly with plastic wrap or foil. Store in the refrigerator for up to 3 days.
• Freezer: Place in a freezer safe container and freeze for up to 2 months. For best results, freeze without the cilantro garnish and add it fresh after reheating.
• Reheating: To reheat in the oven, transfer the casserole to an oven-safe dish if needed. Cover loosely with foil and bake at 350 degrees F for about 15 minutes, or until heated through. Or reheat in the microwave for 1-2 minutes, stirring halfway through.

Pairings

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.

More Street Corn Recipes to Try

• Street Corn Enchiladas
• Mexican Street Corn Dip
• Mexican Street Corn Pasta Sala
• Slow Cooker Mexican Street Corn Soup

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