Print

Mexican Street Corn Casserole

Mexican Street Corn Casserole - recipe card
Print Recipe

This creamy, tangy casserole captures the flavors of elote (Mexican street corn) in an easy, bake-and-serve format. Sweet corn is tossed with a rich mixture of mayonnaise, sour cream, lime, and chili, then baked under a blanket of melted mozzarella and crumbled cotija cheese for a crispy, golden top. Perfect as a side dish for grilled meats or as a vegetarian main with a salad.

Ingredients

Scale
  • 4 cups frozen corn kernels, thawed (or fresh corn cut from 5–6 ears)
  • 1/2 cup mayonnaise (full-fat)
  • 1/4 cup sour cream (full-fat)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cotija cheese, crumbled
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Additional cotija cheese and lime wedges for serving

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch or similar baking dish with butter or nonstick spray to prevent sticking and ensure easy cleanup.
  2. If using frozen corn, place it in a colander and rinse under cold water to thaw. Shake off excess moisture and pat dry with paper towels. Removing surface water prevents a watery casserole.
  3. In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, kosher salt, and black pepper. Whisk until the mixture is smooth and evenly colored.
  4. Add the corn to the bowl and stir until every kernel is coated with the creamy mixture. Taste and adjust seasoning if needed — you want a noticeable tang from lime and a mild warmth from chili.
  5. Fold in half of the cotija cheese and half of the shredded mozzarella. Reserve the rest for the topping. This ensures cheesy flavor throughout, not just on top.
  6. Transfer the corn mixture to the prepared baking dish and spread it into an even layer. Top with the remaining mozzarella and cotija cheese, distributing evenly for a uniform crust.
  7. Bake on the middle rack for 20-25 minutes, until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden in spots. For a browner top, switch to broil for the last 1-2 minutes, watching closely to avoid burning.
  8. Remove from the oven and let rest for 5 minutes. This allows the casserole to set slightly so it holds its shape when serving.
  9. Sprinkle with fresh cilantro, extra cotija, and a squeeze of lime juice just before serving. Serve hot as a side or as a vegetarian main with rice or tortillas.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (177°C) oven for 10-15 minutes, or microwave individual portions on high for 1-2 minutes. Freezing is not recommended as the creamy sauce may separate upon thawing.

Nutrition

Keywords: Mexican street corn casserole, elote casserole, baked corn casserole, creamy corn side dish, cotija cheese recipe, chili lime corn, vegetarian casserole, weeknight side dish, corn bake, Mexican inspired

Find it online: https://copycatkitchenco.com/mexican-street-corn-casserole/