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
Scale
- 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