Mexican street corn casserole takes everything you love about elote-creamy sauce, zesty lime, smoky chili powder-and bakes it into a hot, cheesy dish perfect for any meal or party. Whether you’re serving it as a holiday side, a weeknight dinner, or a potluck staple, this casserole is bold, cozy, and comforting. In this article, you’ll learn how to make it from scratch, what sauce gives it that iconic flavor, and why it’s more than just another corn dish. Get ready for rich flavor, simple steps, and answers to the most common questions about this irresistible Mexican-inspired casserole.
Mexican Street Corn Casserole – Cheesy, Easy & Crowd-Pleaser
Ingredients
Method
- reheat the oven to 350ºF. Spray an 8×8″ baking pan with cooking spray. Set aside.
- In a large bowl, mix all of the ingredients together until evenly blended. ½ cup salted butter, 1 can whole kernel corn, drained, 1 can cream corn, 1 box Jiffy corn muffin mix, ½ cup sour cream, ½ cup mayonnaise, 1 cup shredded Cotija cheese, ½ teaspoon ancho chili powder, ¼ teaspoon cayenne pepper, ½ teaspoon garlic powder, 1 tablespoon lime juice
- Spread the corn mixture evenly into the prepared baking pan. Bake for 55-60 minutes or until the center of the casserole is set
Notes
Table of Contents
Table of Contents
How Mexican Street Corn Became a Comfort Casserole
A Casserole Inspired by Street Food Flavor
My love for Mexican street corn casserole started with leftover grilled corn and zero desire to stand at the stove. I wanted something I could bake, serve, and savor-without sacrificing the bold flavors of elote I grew up with. That’s when the idea hit: turn my favorite street snack into a bubbly, cheesy oven dish.
I took the classic street corn ingredients-roasted corn, mayonnaise, cotija cheese, lime juice, chili powder-and blended them with sour cream and cream cheese for a creamy base. Then I baked it until golden and gooey. The result? A casserole that’s comforting and bold, with a little spice and a lot of soul.
Now it’s a go-to in my kitchen, and every time I bring it to a dinner, people ask for the recipe. It’s decadent enough to feel like a treat, yet easy enough to whip up on a busy weeknight.
Street-Style Flavor in a Baked Dish
This dish is more than just corn and cheese. It captures what makes elote so addictive: the contrast of creamy, smoky, spicy, and fresh. The base is luscious thanks to the cream cheese and sour cream. A squeeze of lime cuts through the richness, while the red powder they put on street corn-chili powder or Tajín– adds heat and color.If you like hearty bowls, you’ll love our Street Corn Chicken Rice Bowl.
Ingredients That Make the Casserole Irresistible
What’s in a Mexican Street Corn Casserole?
The beauty of Mexican street corn casserole is how simple, affordable ingredients turn into something unforgettable. This dish captures the creamy, spicy tang of traditional elote in a way that’s easy to prep ahead or bake fresh for any occasion.
Here’s what you’ll need:
- Corn – Fresh, frozen, or canned all work. Fire-roasted adds extra flavor.
- Cream Cheese – Creates a smooth, rich base.
- Sour Cream or Mayo – Brings tang and helps replicate authentic street corn sauce.
- Cotija Cheese – Traditional, salty, and crumbled on top.
- Lime Juice – Adds brightness and balances the creaminess.
- Chili Powder – For heat and color (yes, it’s the red powder they put on street corn).
- Garlic Powder & Cumin – Adds warmth and depth.
- Optional Extras – Diced jalapeños, hot sauce, chopped cilantro, or even a sprinkle of smoked paprika.
These ingredients work together to mimic the creamy sauce on Mexican street corn, which traditionally combines mayo, lime, and spices. But in casserole form, we add cream cheese for an extra indulgent texture that melts perfectly in the oven.This casserole also goes great with a cup of Roasted Corn Chowder on the side.
Corn is the star of this dish—learn more about its origins and farming at the Corn Growers Association
Need more cheesy bakes and creamy comfort meals? explore bold bites on the homepage.
Make It Yours: Swaps and Add-Ins
Want to lighten it up? Use Greek yogurt instead of sour cream. Prefer a bit more crunch? Top with crushed tortilla chips or toasted breadcrumbs.
This recipe is flexible enough to accommodate add-ins like black beans, rotisserie chicken, or even a layer of cooked rice-making it a full meal in one dish. In the next section, we’ll explore exactly how to serve it and make it shine at your table.
: How to Serve Mexican Street Corn Casserole
Serving Ideas That Steal the Show
When it comes to comfort food that wows, Mexican street corn casserole delivers in every bite. Serve it straight from the oven in a casserole dish, garnished with cotija cheese, chopped cilantro, and a few extra dashes of chili powder for that bold finish. Want to add even more eye appeal? A few lime wedges on the side make the dish pop with color and flavor.
It’s best served hot, but this casserole also holds up well at room temperature-making it a great choice for potlucks, summer dinners, or Cinco de Mayo parties. I often serve it as a side, but when I want it to shine as the main event, I pair it with:
- Grilled chicken or steak
- Tacos or fajitas
- A simple avocado-lime salad
- Black beans or Mexican rice
Looking for more meal ideas with Mexican flavor? You’ll love the bold recipes found in our home page and fun seasonal spreads featured on our contact page for inspiration.
Serving Sizes & Presentation Tips
For a crowd, double the recipe and bake it in a 9×13 pan. Hosting a small dinner? A deep pie dish works beautifully and gives it that layered, golden look. Want a party version? Bake it in individual ramekins and serve mini casseroles for a handheld twist.
No matter how you plate it, this dish brings richness, texture, and just the right amount of spice to the table. Next, we’ll dive into leftovers, the best ways to reheat, and tackle your top questions about just how tasty-and surprisingly healthy-this casserole can be.
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Conclusion
Mexican street corn casserole brings the bold flavors of elote into the oven for a dish that’s creamy, cheesy, and totally irresistible. It’s comfort food at its best-made with simple ingredients, ready in under an hour, and guaranteed to disappear fast at any gathering.
Whether you’re hosting a party, serving up weeknight dinner, or just craving a rich, flavorful side, this casserole hits all the right notes. The smoky chili, tangy lime, and melty cheese come together in a way that feels both nostalgic and exciting.
Thanks for cooking with us at Mymy Recipes. For more crave-worthy casseroles and corn-inspired dishes, visit our homepage or reach out via our contact page.
Leftovers, Reheating & Street Corn FAQs
How to Store and Reheat Your Casserole
Mexican street corn casserole is just as delicious the next day-maybe even better. To store leftovers, let the dish cool completely. Then transfer it to an airtight container or cover the baking dish with foil.
- In the fridge: Keeps well for up to 4 days.
- In the freezer: Wrap tightly and freeze for up to 1 month. For best texture, freeze before baking and reheat from frozen.
To reheat, place individual servings in the microwave or bake the whole dish at 350°F until warmed through (about 15–20 minutes). Add a splash of milk or cream if it seems too thick. That creamy texture returns easily with a little heat and care.
Frequently Asked Questions
What is Mexican street corn casserole?
It’s a baked version of elote, using corn, cream cheese, sour cream, lime juice, chili powder, and cotija cheese. All the flavors of grilled street corn, made easier in the oven.
What sauce is on Mexican street corn?
Traditional elote is coated with a mix of mayonnaise, lime juice, chili powder, and cotija cheese-that same flavor profile is used here, but with cream cheese added for a rich, baked finish.
What is the red powder they put on street corn?
It’s usually chili powder or Tajín, which is a chili-lime seasoning. It adds both color and heat to the dish.
How unhealthy is Mexican street corn?
It depends on portion size and ingredients. While creamy and rich, using light mayo or sour cream and loading up on corn can keep it balanced. Our casserole offers an indulgent but flexible version.
