Mexican Street Corn Casserole

Say hello to the perfect Mexican night side dish! Since Cinco de Mayo is coming up, I thought it would be a good time to revamp my Mexican Street Corn Casserole recipe. This recipe turns a super popular street food into a really easy casserole that's loaded with spice and flavor.

You might hear this referred to as Elote Casserole - same thing. Elote means corn in Spanish. This casserole is loaded with ingredients you would find on Mexican Street Corn (or Elote). Cilantro, cheese, chili powder, and cumin are the main flavors that make this dish both bright and spicy.

Why You'll Love This Recipe

Somehow this dish combines the freshness of summer corn and the richness of a casserole into one satisfying dish. It's also super easy to make! This Mexican Street Corn Casserole would be perfect for a potluck or even a summer side dish.

Variations

This is one of those "use what you have" recipes. By no means do you have to go by my ingredients!

• Use frozen corn instead of canned corn. You could also use an equal amount of corn kernels cut off the cob - it's just a little bit more work! I prefer the canned corn because it still has a little bit of texture without being too harsh for the casserole. If you choose to use another variety, you'll need about 6 cups of kernels.
• If you prefer a bolder, sharper flavors, use cotija cheese instead of queso fresco (just know it's harder to find at bigger supermarkets). Feta would also be a good substitute for queso fresco.
• Use spices that fit your flavor profile. You could add chipotle peppers, cayenne pepper, diced jalapeno, or even a couple of dashes of hot sauce.
• Make this side dish a main course by adding proteins like chicken or steak. Both would need to be cooked prior to adding to the dish. A rotisserie chicken would be perfect for this!

How to Make Mexican Street Corn Casserole

Ingredients

• 45 oz canned corn, drained very well - Frozen or fresh corn (cut off the cob) also works well in this dish. You'll want to use about 6 cups of whatever corn you choose.
• ½ cup sour cream - Use light varieties of sour cream, mayo, and Greek yogurt to trim the fat. You'll barely notice a difference!
• ½ cup mayonnaise
• ½ cup plain Greek yogurt
• 1 bunch fresh cilantro, finely chopped - Don't use dried cilantro for this...it doesn't add the same flavor punch.
• ¼ cup diced red onion
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 2 limes, juiced
• ½ cup parmesan cheese- Trust me, use the canned kind!
• 1 cup pepper jack cheese, shredded
• 5 oz queso fresco, crumbled - You can also use cotija cheese or feta cheese.
• paprika

Instructions

Preheat oven to 400 degrees.

In a large bowl, mix together 3 cans corn, ½ cup sour cream, ½ cup mayo, ½ cup Greek yogurt, ½ cup chopped cilantro, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon each of salt and pepper, juice of 1 lime, 1 cup shredded pepper jack cheese, and ½ cup Parmesan cheese.

Pour corn mixture into a greased 9x13" casserole dish.

Bake (covering the baking dish with aluminum foil) in a 400 degree oven for 30 minutes. Uncover, top with queso fresco, and bake for another 15 minutes, until cheese is melted and sides are bubbling.

Sprinkle top with paprika, ½ cup chopped cilantro, and remaining lime juice.

What to Serve with Elote Casserole

Incorporate this into any Mexican dinner! You can pair it with...

• Tacos
• Fajitas
• Burritos
• Enchiladas
• Quesadillas
• Grilled Steak or Barbecue Chicken
• Do a dip dinner! Pair with guacamole, cream cheese Rotel dip, and salsa.

More Recipe Tips

• If you want a little bit more crunch on top of the casserole, bake uncovered the whole time.
• You can make this casserole into a dip! Use tortilla chips to scoop...it's delicious.
• You can give the casserole even more flavor depth by grilling the corn before mixing into the casserole. Drain the canned corn well and grill on a griddle or in a skillet for just a few minutes, until corn starts to brown and pop.
• Leftovers can be stored (covered) in the fridge for 3-4 days. Simply microwave the casserole when you're ready to enjoy leftovers.

FAQs