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 a bright flavor and spicy heat.
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 mixture into a greased 9x13" glass dish.
Bake (covered 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.
Notes
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 it 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.
If you prefer a bolder, sharper flavor, 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 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.
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!