MEXICAN STREET CORN CASSEROLE — Corn is smothered in a mixture of sour cream, mayonnaise and spices, then baked until hot and bubbly in this baked version of Mexican street corn.
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 the 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!
Be sure to save this Mexican Street Corn Casserole recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Fresh Corn
Check the husk: It should be bright green, a little bit damp, and wrapped tightly around the cob. Small brown holes in the husk mean insects and should be avoided.
Also check the bottom of the corn where the ear was broken off the stalk. If this area is brown, the corn is probably not the freshest choice. If you can help it, don’t peel back the husk. This dries out the corn and shortens its shelf life.
Check the tassle: The corn silk sticking out at the top of the cob is the tassle. When choosing corn, the tassel should be light brown or gold, and slightly sticky to the touch.
The tassle should smell sweet with no signs of decay. Avoid corn that has a dry, black, or mushy tassle.
Storing: You can keep your corn on the counter if you’ll be using it that day. Otherwise, refrigerate the corn in the crisper with the husks on, tightly wrapped in a plastic bag.
Here’s what you’ll need to make Mexican Street Corn Casserole
- Sour cream
- Lime juice
- Spices: chili powder, garlic salt, cayenne pepper, salt and pepper
- Queso fresco or cotija cheese
- Fresh cilantro
- 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
- Preheat oven to 350 degrees. Lightly grease a 2-3 quart casserole dish.
- In a large bowl, mix together corn, mayonnaise, sour cream and lime juice. Add chili powder, garlic salt, cayenne and mix well. Season with salt and pepper, to taste. Stir in half of the queso fresco or cotija.
- Bake for 30-35 minutes, or until heated through and bubble. Before serving, sprinkle with remaining cheese and chopped cilantro.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 261 Total Fat: 15g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 25mg Sodium: 416mg Carbohydrates: 28g Fiber: 3g Sugar: 5g Protein: 8g
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