Mexican Street Corn Casserole: 5-Star Creamy Comfort Food!

Name: Mexican Street Corn Casserole: 5-Star Creamy Comfort Food!
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh or frozen); 1/2 cup mayonnaise; 1/2 cup sour cream; 1/2 cup crumbled cotija cheese; 1 tsp chili powder; 1/2 tsp paprika; 1/4 tsp cayenne pepper; 2 cloves garlic, minced; 1/4 cup chopped cilantro; 1 lime, juiced; Salt and pepper to taste

Author: Tessa

Published: July 4, 2025

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You know that magical moment when you bite into Mexican street corn for the first time? The creamy, tangy, slightly spicy flavors just explode in your mouth. I still remember my first taste at a little roadside stand in Oaxaca – the vendor slathered that golden cob with mayo, sprinkled it with crumbly cheese, and handed it to me with a wink. I’ve been obsessed ever since. That’s why I created this Mexican Street Corn Casserole – all that incredible flavor in an easy-to-make dish that’s perfect for potlucks, BBQs, or just taco Tuesday at home. It’s got all the traditional flavors you love, but in a scoopable, shareable form that means you don’t have to worry about corn kernels stuck in your teeth!

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Why You’ll Love This Mexican Street Corn Casserole

Let me tell you why this casserole is about to become your new go-to dish. First off, it comes together in minutes – just mix, bake, and boom, you’ve got a side that tastes like it took hours. But here’s the real magic:

Crowd-pleaser magic: I’ve never brought this to a potluck without someone asking for the recipe. The combo of creamy, tangy, and spicy hits all the right notes.
Heat it your way: Like it mild? Go easy on the cayenne. Want to turn up the fire? Add an extra pinch. You’re the boss of your spice level.
Vegetarian-friendly: No meat? No problem. This dish is hearty enough to stand on its own while still being completely plant-based (just check your cheese labels if you’re strict about it).
Leftovers dream: If by some miracle there’s any left, it reheats beautifully. The flavors actually get better overnight as everything mingles together.

Trust me, one bite of this Mexican Street Corn Casserole and you’ll be hooked just like I was with that first ear of street corn in Oaxaca!

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Ingredients for Mexican Street Corn Casserole

Okay, let’s talk ingredients – the building blocks of flavor for this amazing casserole! I’m pretty particular about a few of these, but I’ll also give you my best substitution tips just in case you can’t find something. Here’s what you’ll need:

Corn: 4 cups kernels (fresh-cut tastes best when in season, but frozen works great too – just thaw and pat dry)
The creamy dream team: ½ cup mayonnaise (the real stuff, none of that low-fat business), ½ cup sour cream
Cheese magic: ½ cup crumbled cotija (pack it lightly – if you can’t find it, feta makes a decent stand-in)
Spice blend: 1 tsp chili powder, ½ tsp paprika, ¼ tsp cayenne (adjust to your heat preference)
Fresh flavors: 2 cloves garlic (minced fine), ¼ cup chopped cilantro (stems and all for extra flavor), juice of 1 lime
Seasoning: Salt and pepper to taste (I start with ½ tsp salt and a few cracks of pepper)

Pro tip: If you’re using fresh corn, save those cobs! You can simmer them in milk for 10 minutes to make a corn-infused liquid to use instead of regular milk in other recipes. Waste not, want not!

Essential Equipment

You won’t need anything fancy for this Mexican Street Corn Casserole – just the basics from your kitchen. Grab a big mixing bowl (I use my favorite 4-quart one), a 9×13-inch baking dish (glass or ceramic works great), and your trusty measuring cups and spoons. That’s it! No special gadgets required – just good old-fashioned mixing and baking.

How to Make Mexican Street Corn Casserole

Alright, let’s get to the fun part – making this magical casserole come together! I promise it’s easier than you think, and the smell wafting from your oven will have everyone asking “What’s for dinner?” long before it’s ready.

Preparing the Corn Mixture

First things first – preheat that oven to 375°F (190°C) so it’s nice and toasty when we’re ready to bake. Now, grab your biggest mixing bowl and toss in the corn kernels. Here’s my secret: don’t just dump everything in at once! Add the mayo and sour cream first, then gently fold in the cotija cheese. You want to keep some of that crumbly texture, so don’t overmix. Next comes all the spices – chili powder, paprika, that sneaky cayenne – plus the minced garlic. The aroma at this point is incredible! Finally, sprinkle in the chopped cilantro and give it all a good squeeze of lime juice. Taste and adjust the salt and pepper – this is your moment to make it perfect!

Baking to Perfection

Pour your gorgeous corn mixture into the greased baking dish and smooth it out evenly. Into the oven it goes for 20-25 minutes. You’ll know it’s done when the edges are bubbling happily and the top gets those irresistible golden spots. The cheese will have melted into creamy pockets of goodness throughout. Pro tip: resist the urge to dig in immediately! Let it sit for about 5 minutes – this helps everything set up so you get nice clean slices (well, as clean as anything this delicious can be!).

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Tips for the Best Mexican Street Corn Casserole

Want to take your casserole from good to “Oh my god, what is this magic?” level? Here are my hard-earned secrets:

Toast those kernels: If you’ve got time, sauté the corn in a dry skillet until you get some golden-brown spots – it adds incredible depth of flavor.
Spice control: Remember, cayenne builds as it cooks! I always start with less and add more after baking if needed.
Resting is key: Letting it sit for 5 minutes after baking helps the flavors marry and makes serving way easier.
Fresh lime zest: Grate some lime zest into the mix for an extra citrusy punch that’ll make your taste buds dance.

These little tricks make all the difference between “That’s good” and “When can you make this again?”

Serving Suggestions

This Mexican Street Corn Casserole is so versatile, it plays well with almost anything! We love it as a side to grilled chicken or carne asada – the creamy corn balances those smoky char flavors perfectly. For taco night, skip the rice and beans and scoop this right next to your al pastor. Honestly? Sometimes I eat a big bowl of it by itself for lunch (no shame!). Right before serving, crumble extra cotija on top and tuck in a few lime wedges for that fresh squeeze of zing. A sprinkle of chili powder makes it pretty too!

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Storage and Reheating

Now, let’s talk leftovers (if you’re lucky enough to have any!). This Mexican Street Corn Casserole keeps beautifully in the fridge for up to 3 days – just pop it in an airtight container. When you’re ready for round two, skip the microwave! Reheat it in a 350°F oven for about 10-15 minutes until warmed through. That way, you’ll keep that perfect creamy-yet-slightly-crispy texture rather than ending up with a sad, soggy mess. Trust me, it’s worth the extra few minutes!

Mexican Street Corn Casserole FAQs

I get asked all sorts of questions about this recipe – here are the ones that pop up most often:

Can I make this casserole ahead of time?

Absolutely! You can assemble everything up to a day in advance – just cover tightly and refrigerate until you’re ready to bake. Add about 5 extra minutes to the cooking time since it’ll be going in cold. The flavors actually develop even more this way!

What’s the best vegan substitute for mayo and sour cream?

For my plant-based friends, try equal parts vegan mayo and cashew cream. The texture will be spot-on! Nutritional yeast makes a great cheese substitute too – sprinkle about ¼ cup in place of the cotija.

Will frozen corn work as well as fresh?

Honestly? Frozen corn is a lifesaver! Just thaw and pat it dry before mixing. Sometimes I even prefer frozen because the kernels stay perfectly plump. Fresh is wonderful in season, but don’t stress if it’s not available.

How spicy is this really?

The heat level is totally customizable! Start with half the cayenne if you’re sensitive to spice. You can always add more chili powder on top when serving. My kids like it mild, but I usually keep a bottle of hot sauce on the table for us spice lovers.

Nutritional Information

Just so you know, these numbers are estimates – the exact nutrition can vary depending on your specific ingredients and brands. But here’s the general breakdown per serving (about 1/6 of the casserole):

Calories: Around 280
Fat: 18g (includes 5g saturated)
Carbs: 25g with 3g fiber
Protein: 6g

Remember, this is comfort food meant to be enjoyed – those creamy cheeses and mayo are what make it so darn delicious! Everything in moderation, right?

Share Your Creation!

Nothing makes me happier than seeing your Mexican Street Corn Casserole creations! Snap a photo of your golden-brown masterpiece and tag me on Instagram – I’ll share my favorite versions in my stories! Did you tweak the spices? Add a secret ingredient? Leave a comment below and let me know how it turned out. Your cooking adventures inspire me to keep creating new recipes just like this one!