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Mexican Street Corn Casserole

This creamy, zesty, and lightly spicy Mexican Street Corn Casserole transforms classic elote flavors into an easy, oven-baked dish. With corn, lime, chili powder, and Parmesan, it’s perfect for parties, family dinners, or any night you crave bold flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Side Dish
Cuisine: Mexican
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 20 oz canned corn drained
  • ¼ cup sour cream
  • ⅓ cup mayonnaise
  • ½ cup chopped cilantro
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • ½ tbsp cumin
  • 2 tbsp lime juice
  • Salt to taste
  • A pinch of black pepper
  • ¼ cup grated Parmesan cheese

Equipment

  • Mixing bowl
  • Casserole dish 8x8-inch or similar
  • Oven
  • Spatula

Method
 

  1. Preheat the oven: Set to 350°F (175°C) and lightly grease a casserole dish.
  2. Mix the base: In a large bowl, combine the corn, sour cream, mayonnaise, and cilantro.
  3. Add seasonings: Stir in Parmesan cheese, chili powder, garlic powder, cumin, lime juice, salt, and black pepper. Mix until evenly coated.
  4. Bake the casserole: Spread the mixture evenly into the prepared dish and bake for 35 minutes, until hot and lightly golden on top.
  5. 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.