Mexican Street Corn Casserole Recipe

If you’ve ever stood by a street cart devouring a cob of elote with tangy crema, crumbled cheese, and a dusting of chili, then this Mexican street corn casserole will feel like a warm, familiar hug. I’ve taken everything I love about that classic flavor—sweet corn, creamy mayo, melty cheese, and a splash of lime—and baked it into an easy, shareable dish that never lasts long at the table.

Whether I’m bringing it to a family cookout or serving it with tacos on a busy weeknight, this Mexican street corn casserole always delivers comfort and crowd-pleasing flavor. It’s quick to prep, made with pantry staples, and every bite bursts with the bold, crave-worthy essence of elote. You’ll find yourself making this Mexican street corn casserole again and again—it’s that good.

Why Mexican Street Corn Casserole is a Game-Changer

There’s a reason Mexican street corn casserole has earned a permanent spot on my dinner table—it captures all the irresistible flavors of elote without the mess. Instead of juggling toppings on a cob, this cozy casserole bakes everything together into one creamy, cheesy, chili-kissed dish that’s easy to serve and even easier to crave. I’ve brought this Mexican street corn casserole to potlucks, served it with grilled meats, and even made it the star of a meatless dinner with a crisp green salad.

It’s versatile, travels well, and always gets requests for the recipe. What makes this Mexican street corn casserole stand out is that perfect mix of textures and bold flavors: sweet corn, tangy crema, salty cotija, and a touch of heat in every bite—it’s comfort food with a Mexican twist you’ll want to make on repeat.

Jump to:

• Ingredients
• Instructions
• Health Benefits and Dietary Adaptations
• Variations and Substitutions
• Equipment for Success
• Storage and Make-Ahead Tips
• The Secret That Makes This Mexican Street Corn Casserole Unforgettable
• FAQ
• Why This Mexican Street Corn Casserole Deserves a Spot in Your Weekly Lineup
• Related
• Pairing
• Mexican Street Corn Casserole Recipe

Ingredients

For the Corn Base:

• Frozen or canned corn kernels, drained (fresh corn works too when in season)
• Mayonnaise
• Sour cream
• Cotija cheese, crumbled (queso fresco works as a substitute)
• Sharp cheddar cheese, shredded
• Lime juice (fresh is best)
• Chili powder
• Garlic powder
• Cayenne pepper (optional, for extra heat)
• Salt and black pepper to taste

For the Topping:

• Panko breadcrumbs
• Cotija cheese, crumbled
• Butter, melted
• Paprika

For Garnish:

• Fresh cilantro, chopped
• Jalapeños, thinly sliced (adjust to taste)
• Lime wedges for serving
• Extra chili powder for dusting

Smart Substitutions: For a gluten-free corn casserole, ensure your breadcrumbs are certified gluten-free or skip them entirely. If you can't find cotija cheese, try queso fresco, feta cheese, or even Parmesan as alternatives. For those watching their dairy intake, Greek yogurt can replace half the sour cream for a lighter version.

See recipe card for quantities.

Instructions

Preparation and Setup

1. Preheat your oven to 375°F (190°C) and position the rack in the center.
2. Grease a 9x13-inch baking dish with butter or cooking spray, ensuring all corners are covered.
3. If using frozen corn, drain it well and let it come to room temperature while you prepare other ingredients.
4. Gather all your ingredients and measure them out for easy assembly.

Create the Creamy Corn Mixture

1. In a large mixing bowl, combine mayonnaise and sour cream, whisking until completely smooth and uniform.
2. Add lime juice, chili powder, garlic powder, and cayenne pepper (if using) to the creamy base, whisking until well incorporated.
3. Add the corn kernels to this mixture, stirring gently to coat every kernel completely with the creamy sauce.
4. Fold in the crumbled cotija cheese and half of the shredded cheddar cheese, then season with salt and pepper to taste.

Assemble and Top the Casserole

1. Transfer the corn mixture to your prepared baking dish, spreading it evenly with a spatula to create a level surface.
2. Sprinkle the remaining cheddar cheese evenly over the top – this creates the golden cheese layer during baking.
3. In a small bowl, mix panko breadcrumbs with melted butter, remaining cotija cheese, and paprika until combined.
4. Distribute the breadcrumb mixture evenly over the cheese layer for that perfect crunchy topping.

Bake and Finish Your Mexican Street Corn Casserole

1. Place the Mexican street corn casserole in the preheated oven and bake for 25-30 minutes until the top is golden brown and edges bubble.
2. Test for doneness by inserting a knife into the center – it should come out warm, indicating the casserole is heated through.
3. Remove from oven and let cool for 5 minutes to allow flavors to meld and prevent burns when serving.
4. Garnish with fresh cilantro, sliced jalapeños, and a light dusting of chili powder, then serve with lime wedges on the side.

Hints and Tips for the Best Results

Here's a game-changing tip: if you want to take your Mexican street corn casserole to the next level, try roasting half of your corn kernels in a dry skillet for 3-4 minutes before adding them to the mixture. This creates little pockets of caramelized sweetness that mimic the charred flavor of authentic street corn. The combination of roasted and regular corn adds incredible depth to your elote corn casserole.

Another pro tip is to taste your mixture before baking and adjust the seasonings. Different brands of canned corn have varying levels of saltiness, so you might need more or less salt depending on what you're using.

Health Benefits and Dietary Adaptations

This Mexican corn casserole offers more nutritional value than you might expect. Corn provides fiber, vitamin C, and antioxidants, while the dairy components add protein and calcium. The dish is naturally gluten-free when made with certified gluten-free breadcrumbs, making it suitable for those with gluten sensitivities.

For a lighter version, you can substitute Greek yogurt for half the mayonnaise and sour cream without sacrificing the creamy texture. This modification reduces calories while adding extra protein. The casserole also provides a good source of vitamin A from the chili powder and fresh cilantro.

Those following a vegetarian diet will love this recipe as-is, while vegans can adapt it by using vegan mayonnaise, cashew cream instead of sour cream, and nutritional yeast in place of cheese.

Variations and Substitutions

The beauty of this street corn casserole recipe lies in its adaptability. For a protein-packed main dish, try adding cooked and shredded chicken, ground turkey, or black beans to create a Mexican street corn chicken casserole that can feed a family of four as a complete meal.

Want to make it spicier? Add diced poblano peppers or a tablespoon of hot sauce to the creamy mixture. For a smoky twist, include a teaspoon of smoked paprika or chipotle powder. These variations create entirely different flavor profiles while maintaining the core appeal of the original recipe.

For those who love Mexican corn pudding recipe styles, try adding a beaten egg to the mixture before baking. This creates a more custard-like texture that's incredibly satisfying. You can also experiment with different cheeses – try pepper jack for heat, or a Mexican cheese blend for authenticity.

Equipment for Success

While this recipe doesn't require specialized equipment, having the right tools makes the process smoother. A 9x13-inch baking dish is ideal for achieving the perfect depth and ensuring even cooking. Glass or ceramic dishes work best as they distribute heat evenly and won't react with the acidic lime juice.

A large mixing bowl is essential for combining all ingredients without making a mess. If you don't have panko breadcrumbs, you can make your own by pulsing day-old bread in a food processor. A microplane grater is perfect for getting fine lime zest if you want to add even more citrus flavor.

For those who want to make this a one-pan side dish, consider using a large cast-iron skillet. You can mix everything directly in the skillet and then transfer it to the oven – fewer dishes to wash and better heat retention.

Storage and Make-Ahead Tips

This Mexican street corn casserole stores beautifully, making it perfect for meal prep or preparing ahead for entertaining. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as they have time to meld together.

To reheat, place individual portions in the microwave for 1-2 minutes, or reheat the entire casserole in a 350°F oven for 15-20 minutes until warmed through. You can also freeze this casserole for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil, then thaw overnight in the refrigerator before reheating.

For make-ahead Mexican casserole preparation, you can assemble the entire dish up to 24 hours in advance. Just cover and refrigerate, then add the breadcrumb topping right before baking. You may need to add an extra 5-10 minutes to the baking time if starting from cold.

FAQ

Why This Mexican Street Corn Casserole Deserves a Spot in Your Weekly Lineup

Once you’ve tasted the bold, creamy magic of this Mexican street corn casserole, you’ll understand why it keeps showing up at potlucks, dinner parties, and quiet weeknights alike. It’s more than just a side dish—it’s a celebration of comfort, color, and authentic flavor that brings people together. Pair it with something fresh like my Baked Mediterranean Fish or a protein-packed Healthy Chicken Shawarma Bowl to round out your meal with global flair. Whether you’re new to Mexican flavors or have a lifelong love for elote, this Mexican street corn casserole offers a flavorful, feel-good experience that’s just too good not to share.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Mexican street corn casserole recipe: