If you love the smoky, creamy, and tangy magic of Mexican Street Corn, you are going to fall head over heels for this Mexican Street Corn Casserole.
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It’s everything you adore about elote — roasted corn, zesty lime, and chili-spiced creaminess — baked into a warm, bubbly dish that’s as easy as it is irresistible.
This casserole brings bold flavor to your table without the fuss of grilling, making it perfect for potlucks, family dinners, or a fresh twist on taco night.
Why You’ll Love This Mexican Street Corn Casserole Recipe
- Quick and easy: Uses canned corn for convenience — no need to fire up the grill.
- Full of flavor: Zesty lime, creamy sauce, and a touch of spice come together for a crave-worthy side dish.
- Perfect for gatherings: It’s crowd-friendly, simple to double, and bakes beautifully in one dish.
- Customizable: Adjust the spice level or add your favorite cheese for your own flavor spin.
Ingredients and Substitutions
Here’s what you’ll need for this creamy, baked twist on classic street corn:
- 20 oz canned corn, drained: You can use fresh or frozen corn (thawed) for even more texture and sweetness.
- ¼ cup sour cream: Adds smooth, tangy creaminess. Substitute with Greek yogurt for a lighter option.
- ⅓ cup mayonnaise: Balances the flavors and gives the sauce richness. Use avocado mayo or light mayo if you prefer.
- ½ cup chopped cilantro: Brings freshness and color. If you are not a cilantro fan, try chopped parsley instead.
- 1 tbsp chili powder: Adds mild heat and that signature smoky note. For more spice, mix in a pinch of cayenne or a dash of hot sauce.
- 1 tsp garlic powder: Adds savory depth. Fresh minced garlic works too.
- A pinch of black pepper and salt to taste: Brings the flavors together.
- 2 tbsp lime juice: Bright and tangy — use fresh lime juice for the best flavor.
- ½ tbsp cumin: Adds a subtle earthiness that complements the chili.
- ¼ cup grated Parmesan cheese: A creamy, salty finish. Try cotija cheese for a more authentic Mexican flavor.
Tips for Making This Mexican Street Corn Casserole Recipe
- Drain the corn well: Excess liquid can make the casserole watery. Pat dry with paper towels if needed.
- Use fresh lime juice: It truly makes a difference in flavor — bright, fresh, and perfectly balanced against the creamy sauce.
- Taste before baking: Adjust salt, lime, or chili powder based on your preference.
- Add a topping: Sprinkle a bit of extra Parmesan or cotija before baking for a golden, slightly crispy top.
- Make it a meal: Mix in shredded chicken or black beans to turn it into a hearty main dish.
Mexican Street Corn Casserole (Elote Casserole) FAQs
Can I make this casserole ahead of time?
Yes! Mix everything together, cover, and refrigerate for up to 24 hours. Bake just before serving.
What type of corn works best?
Canned, frozen (thawed), or freshly cooked corn all work well. If using fresh corn, roast or sauté it first for that extra smoky sweetness.
Can I make this spicier?
Absolutely. Add diced jalapeños, a pinch of cayenne, or even a drizzle of your favorite hot sauce before baking.
Is this dish vegetarian?
Yes! All ingredients are vegetarian-friendly. For a vegan version, use plant-based sour cream, mayo, and cheese.
What pairs well with Mexican Street Corn Casserole?
It’s perfect with tacos, grilled meats, fajitas, or even as a dip for tortilla chips.
Serving Ideas
- Serve as a side dish with grilled steak or chicken fajitas.
- Scoop it up with tortilla chips for a warm, cheesy dip.
- Top with diced avocado or a sprinkle of tajín seasoning for a colorful finish.
- Turn leftovers into a filling for tacos or burritos — trust me, it’s amazing.
Mexican Street Corn Casserole
Ingredients
Equipment
Method
- Preheat the oven: Set to 350°F (175°C) and lightly grease a casserole dish.
- Mix the base: In a large bowl, combine the corn, sour cream, mayonnaise, and cilantro.
- Add seasonings: Stir in Parmesan cheese, chili powder, garlic powder, cumin, lime juice, salt, and black pepper. Mix until evenly coated.
- Bake the casserole: Spread the mixture evenly into the prepared dish and bake for 35 minutes, until hot and lightly golden on top.
- Garnish and serve: Sprinkle extra cilantro or cheese on top before serving warm.
Notes
- Make-Ahead Tip: Assemble up to one day ahead and refrigerate. Bake before serving for best results.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Toddler Friendly: This casserole’s creamy texture and mild spice make it suitable for toddlers — just reduce chili powder slightly for sensitive taste buds.
- For Extra Flavor: Sprinkle cotija or feta cheese after baking for a traditional elote finish.
💛 Loved this recipe? Please take a moment to rate or review it — your feedback helps others discover this creamy, flavor-packed casserole that turns any meal into a fiesta!
More Delicious Fall Recipes To Try:
- Bourbon Cranberry Sauce
- Make Ahead Mashed Potatoes
- Mexican Street Corn Casserole
- Pumpkin Dinner Rolls
- Pumpkin Snickerdoodle Cookies