Mexican Street Corn Casserole

Mexican Street Corn Casserole (Elote Casserole) is the perfect side dish for your next Mexican night! Loaded with onion, cilantro, queso fresco, and chili powder, it has the perfect combo of bright flavor and spicy heat.

canned corn sour cream mayonnaise plain Greek yogurt fresh cilantro diced red onion chili powder ground cumin garlic powder salt pepper juiced  parmesan cheese pepper jack cheese queso fresco paprika



In a large bowl, mix together 3 cans corn, 1/2 cup sour cream, 1/2 cup mayo, 1/2 cup Greek yogurt, 1/2 cup chopped cilantro, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp cumin, 1 tsp each of salt and pepper, juice of 1 lime, 1 cup shredded pepper jack cheese, and 1/2 cup Parmesan cheese.

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

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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.

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Sprinkle top with paprika, 1/2 cup chopped cilantro, and remaining lime juice.

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