Introduction to Mexican Street Corn Casserole
Welcome to the world of comfort food, where flavors dance and every bite feels like a warm hug! Today, I’m excited to share my take on Mexican Street Corn Casserole. This dish is a delightful twist on the classic street corn, transforming it into a creamy, baked masterpiece. It’s perfect for family gatherings, potlucks, or even a cozy weeknight dinner. Trust me, this casserole is not just a meal; it’s a way to bring everyone together around the table, creating memories that linger long after the last bite. Let’s dive into this delicious adventure!
Why You’ll Love This Mexican Street Corn Casserole
This Mexican Street Corn Casserole is a game-changer for busy weeknights or festive gatherings. It’s incredibly easy to whip up, taking just 10 minutes of prep time. The creamy, cheesy goodness will have your family asking for seconds! Plus, it’s a crowd-pleaser, combining the vibrant flavors of street corn in a comforting dish that warms the heart. You’ll love how it brings everyone together, making mealtime a joyful occasion.

Ingredients for Mexican Street Corn Casserole
Gathering the right ingredients is the first step to creating this mouthwatering Mexican Street Corn Casserole. Here’s what you’ll need:
- Corn kernels: Fresh, frozen, or canned (just make sure to drain if using canned). This is the star of the dish, bringing that sweet, juicy flavor.
- Sour cream: Adds creaminess and a slight tang. You can swap it for Greek yogurt for a lighter option.
- Mayonnaise: This ingredient enhances the richness. It’s a secret weapon for that creamy texture!
- Cotija cheese: A crumbly, salty cheese that gives a delightful flavor. If you can’t find it, feta works just as well.
- Chili powder: This spice brings warmth and depth. Feel free to adjust the amount based on your spice preference.
- Smoked paprika: Adds a subtle smokiness that elevates the dish. It’s like a warm hug for your taste buds!
- Garlic: Freshly minced garlic infuses the casserole with aromatic goodness. It’s a must for flavor!
- Lime juice: A splash of lime brightens everything up. It’s the zesty kick that ties all the flavors together.
- Salt and black pepper: Essential for seasoning. Adjust to your taste for the perfect balance.
- Cilantro: Fresh cilantro adds a burst of freshness. It’s a lovely garnish that makes the dish pop!
- Jalapeño (optional): For those who like a little heat, finely diced jalapeño adds a spicy kick. You can leave it out if you prefer milder flavors.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Now that you have your ingredients ready, let’s get cooking!
How to Make Mexican Street Corn Casserole
Step 1: Preheat the Oven
First things first, let’s get that oven preheating to 375°F (190°C). Preheating is crucial because it ensures even cooking. While the oven warms up, grab a medium-sized baking dish and grease it with butter or nonstick spray. This will help your casserole slide out easily when it’s time to serve!
Step 2: Mix the Base
In a large bowl, combine the sour cream, mayonnaise, minced garlic, lime juice, chili powder, smoked paprika, salt, and black pepper. Stir until everything is well blended. Next, fold in the corn kernels, half of the cotija cheese, and jalapeño if you’re feeling adventurous. The mixture should be creamy and fragrant, with a hint of spice. This base is where all the magic happens, so make sure it’s mixed thoroughly!
Step 3: Bake
Pour the corn mixture into your prepared baking dish. Bake it in the preheated oven for 20 to 25 minutes. You’ll know it’s done when the edges are slightly golden and the casserole is bubbling. The aroma will fill your kitchen, making it hard to resist!
Step 4: Top and Serve
Once baked, take it out and sprinkle the remaining cotija cheese and chopped cilantro on top. For an extra kick, dust with a bit more chili powder and squeeze some lime juice over it. Serve warm, and watch your family dig in with smiles on their faces!
Tips for Success
- Use fire-roasted corn for a smoky flavor that elevates the dish.
- Assemble the casserole ahead of time and refrigerate for up to 24 hours before baking.
- Adjust the spice level by adding more or less chili powder and jalapeño.
- For a creamier texture, consider adding a splash of milk or cream.
- Don’t skip the garnishes; they add freshness and visual appeal!
Equipment Needed
- Baking dish: A medium-sized dish works best. You can use a glass or ceramic one for even cooking.
- Mixing bowl: A large bowl is essential for combining all the ingredients. A sturdy one will do!
- Measuring cups and spoons: For accurate ingredient measurements, though you can eyeball it if you’re feeling adventurous.
- Spatula: A rubber spatula is perfect for mixing and scraping down the sides.
Variations
- Spicy Mexican Street Corn Casserole: Add more jalapeños or a dash of cayenne pepper for an extra kick.
- Vegan Version: Substitute sour cream and mayonnaise with cashew cream or coconut yogurt, and use nutritional yeast instead of cheese.
- Cheesy Delight: Mix in shredded cheese like Monterey Jack or cheddar for a gooey, cheesy texture.
- Southwestern Twist: Incorporate black beans and diced bell peppers for added protein and flavor.
- Herb Infusion: Experiment with different herbs like parsley or green onions for a fresh twist.

Serving Suggestions
- Pair with a fresh green salad for a light and refreshing contrast.
- Serve alongside grilled chicken or shrimp for a hearty meal.
- Complement with a zesty limeade or a cold cerveza for a festive touch.
- Garnish with extra cilantro and lime wedges for a vibrant presentation.
FAQs about Mexican Street Corn Casserole
Can I make Mexican Street Corn Casserole ahead of time?
Absolutely! You can assemble the casserole and refrigerate it for up to 24 hours before baking. Just cover it tightly with plastic wrap or foil. When you’re ready to bake, remove it from the fridge and pop it in the oven. This makes it a perfect dish for busy days!
What can I substitute for cotija cheese?
If you can’t find cotija cheese, feta is a great alternative. It has a similar crumbly texture and salty flavor. You can also use queso fresco if you want a milder taste. Just remember to adjust the amount based on your preference!
Is this casserole spicy?
The spice level is adjustable! The jalapeño adds a nice kick, but you can leave it out for a milder version. If you love heat, feel free to add more chili powder or even a dash of cayenne pepper. It’s all about your taste!
Can I freeze Mexican Street Corn Casserole?
Yes, you can freeze it! Just make sure to let it cool completely before transferring it to an airtight container. It can be frozen for up to three months. When you’re ready to enjoy it, thaw it in the fridge overnight and bake as directed.
What should I serve with Mexican Street Corn Casserole?
This casserole pairs wonderfully with grilled meats, fresh salads, or even as a side for tacos. You can also serve it with a refreshing drink like limeade or a cold beer to enhance the flavors. Enjoy!
Final Thoughts
Making Mexican Street Corn Casserole is more than just cooking; it’s about creating moments that bring joy to your table. Each bite is a celebration of flavors that remind me of sunny days and laughter shared with loved ones. This dish is a comforting hug on a plate, perfect for any occasion. Whether it’s a casual weeknight dinner or a festive gathering, it never fails to impress. I hope you enjoy making this recipe as much as I do, and that it becomes a cherished favorite in your home, just like it is in mine!
Print
Mexican Street Corn Casserole: A Flavorful Family Favorite!
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
A delicious and creamy Mexican Street Corn Casserole that combines the flavors of street corn in a comforting baked dish, perfect for family gatherings and parties.
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned — drained if canned)
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup cotija cheese (or feta if unavailable), divided
- 1 ½ tsp chili powder (plus extra for garnish)
- ½ tsp smoked paprika
- 2 cloves garlic, minced
- 2 tbsp lime juice (about 1 lime)
- ¼ tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ cup chopped cilantro (plus extra for garnish)
- Optional: 1 jalapeño, finely diced (for a spicy kick)
Instructions
- Preheat the Oven: Set oven to 375°F (190°C). Grease a medium-sized baking dish with butter or nonstick spray.
- Mix the Base: In a large bowl, combine sour cream, mayonnaise, garlic, lime juice, chili powder, paprika, salt, and pepper. Stir in corn, half the cotija cheese, and jalapeño (if using).
- Bake: Pour the mixture into the prepared baking dish. Bake for 20–25 minutes, or until hot and slightly golden around the edges.
- Top and Serve: Sprinkle remaining cotija cheese and chopped cilantro over the top. Dust with extra chili powder and a squeeze of lime before serving.
Notes
- Use fire-roasted corn for extra smoky flavor.
- Substitute Greek yogurt for sour cream for a lighter version.
- Make it ahead: Assemble and refrigerate up to 24 hours, then bake before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Fat: 20g
- Carbohydrates: 16g
- Protein: 8g