Mexican Street Corn Casserole
A creamy, zesty Mexican Street Corn Casserole inspired by elote. Combines sweet corn, lime, chili, and queso fresco for a crowd-pleasing dish with bold flavors and a golden crust.
Servings: 6 servings
Calories: 240kcal
Ingredients
- 32 oz frozen corn, thawed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1.5 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (optional)
- 5 oz queso fresco, grated or crumbled
- 1/4 cup fresh cilantro, chopped
- Fresh lime juice to taste (about 1-2 tablespoons)
Instructions
- Preheat oven to 350°F (175°C)
- Drain and thaw the frozen corn completely
- Pour corn into a large casserole dish and spread evenly
- In a bowl, combine mayonnaise, sour cream, chili powder, garlic powder, salt, and cayenne pepper (if using)
- Pour the sauce over the corn and fold in half of the queso fresco
- Bake for 30-40 minutes until bubbly and golden
- Sprinkle remaining queso fresco and cilantro on top
- Squeeze fresh lime juice before serving
Notes
Use any Mexican-style cheese if queso fresco is unavailable. Adjust baking time slightly if using glass or ceramic dishes. Store leftovers refrigerated for up to 3 days.