Description
Mexican Street Corn Casserole is a creamy baked corn side dish inspired by classic Mexican elote. Sweet corn blends with mayonnaise, sour cream, chili powder, and crumbled queso fresco for a rich and flavorful casserole perfect for family dinners or gatherings.
Ingredients
Scale
- 40 oz frozen corn
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 2 teaspoons chili powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 6 oz queso fresco, crumbled
- Dried cilantro, chopped
Instructions
- Preheat oven to 350°F and spray a 9 x 13 inch baking dish with nonstick spray
- In a large bowl mix corn mayonnaise sour cream 1 1/2 teaspoons chili powder garlic powder salt and 4 ounces crumbled queso fresco
- Stir until ingredients combine evenly
- Pour mixture into the prepared baking dish and spread evenly
- Sprinkle remaining 1/2 teaspoon chili powder over the top
- Bake for 35 to 40 minutes until bubbly around the edges
- Remove from oven and top with remaining 2 ounces queso fresco
- Sprinkle chopped dried cilantro before serving
Notes
- Use frozen corn directly or drain thawed corn to prevent excess moisture
- Add a squeeze of lime juice before serving for brighter flavor
- Serve warm with tacos grilled meats or roasted vegetables
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 25 mg