Mexican Street Corn Casserole with Cotija and Lime

Mexican Street Corn Casserole is a delicious, creamy, and cheesy twist on the traditional Elote (Mexican street corn). It combines all the best parts of Mexican street corn: the sweet, juicy corn, creamy mayo, tangy lime, and salty Cotija cheese. This dish is perfect as a side or main course for family dinners, potlucks, and gatherings. The casserole is easy to prepare, and the flavors are layered to provide a delightful burst of Mexican-inspired taste. Let’s dive into the recipe that will have your taste buds dancing!

Ingredients:

  • 4 cups corn kernels (fresh, frozen, or canned; if using fresh, about 6 ears of corn)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup cream cheese, softened
  • 1/2 cup Cotija cheese, crumbled (plus extra for topping)
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup butter, melted
  • 2 cloves garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 cup cilantro, chopped (plus extra for garnish)
  • Juice of 2 limes (plus extra lime wedges for serving)
  • Salt and pepper to taste
  • Chopped green onions (optional, for garnish)

Preparation:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole dish and set it aside.

Step 2: Prepare the Corn

If using fresh corn, shuck the corn and cut the kernels off the cob. If using frozen corn, thaw it, and for canned corn, drain it well. Place the corn kernels into a large mixing bowl.

Step 3: Make the Creamy Mixture

In a separate bowl, combine the mayonnaise, sour cream, cream cheese, and melted butter. Mix well until smooth and creamy. Add the minced garlic, chili powder, smoked paprika, ground cumin, and a pinch of salt and pepper. Stir to incorporate all the spices evenly.

Step 4: Assemble the Casserole

Pour the creamy mixture over the corn and stir until the corn is well coated. Fold in the Cotija cheese, half of the shredded cheddar cheese, and chopped cilantro. Mix well to combine.

Step 5: Bake the Casserole

Transfer the corn mixture to the prepared baking dish and spread it evenly. Top with the remaining cheddar cheese. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.

Step 6: Garnish and Serve

Remove the casserole from the oven and let it cool for about 5 minutes. Squeeze the juice of 2 limes over the top. Sprinkle with additional Cotija cheese, chopped cilantro, and optionally, chopped green onions. Serve hot with extra lime wedges on the side for an added citrus kick.

COOKING Notes:

  • Corn Options: Fresh corn provides the best flavor and texture, but frozen or canned corn works well when fresh is not available.
  • Cheese Substitute: If you can’t find Cotija cheese, feta cheese makes a great substitute due to its similar salty flavor.
  • Make it Spicier: For a spicier version, add diced jalapeños or a dash of cayenne pepper.
  • Texture: For a crispier texture, broil the casserole for the last 2-3 minutes of baking.

Serving Suggestions:

  • Serve as a side dish for grilled meats, like chicken or steak.
  • This casserole pairs well with a Mexican-inspired feast, including dishes like tacos, enchiladas, or burritos.
  • It’s perfect for a potluck, picnic, or family gathering, as it can be made ahead and reheated.

Tips:

  • Make Ahead: You can prepare the casserole up to a day in advance. Simply cover it tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for about 20 minutes before placing it in the oven.
  • Reheating: Reheat leftovers in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time:

  • 15 minutes

Cooking Time:

  • 30 minutes

Total Time:

  • 45 minutes

Nutritional Information (per serving):

  • Calories: 320
  • Protein: 6g
  • Carbohydrates: 20g
  • Fat: 25g
  • Sodium: 420mg

Conclusion

This Mexican Street Corn Casserole is a guaranteed crowd-pleaser. It’s creamy, cheesy, and packed with bold flavors from the Cotija cheese and lime juice. Whether you’re making it for a family dinner or a festive gathering, it’s sure to be a hit. The best part? It’s simple and quick to make but tastes like you’ve spent hours preparing it. Give it a try and bring a little bit of Mexican street food to your kitchen!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mexican Street Corn Casserole with Cotija and Lime


  • Author: Imili Johnson
  • Total Time: 45 minutes

Ingredients

Scale
  • 4 cups corn kernels (fresh, frozen, or canned; if using fresh, about 6 ears of corn)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup cream cheese, softened
  • 1/2 cup Cotija cheese, crumbled (plus extra for topping)
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup butter, melted
  • 2 cloves garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 cup cilantro, chopped (plus extra for garnish)
  • Juice of 2 limes (plus extra lime wedges for serving)
  • Salt and pepper to taste
  • Chopped green onions (optional, for garnish)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole dish and set it aside.

Step 2: Prepare the Corn

If using fresh corn, shuck the corn and cut the kernels off the cob. If using frozen corn, thaw it, and for canned corn, drain it well. Place the corn kernels into a large mixing bowl.

Step 3: Make the Creamy Mixture

In a separate bowl, combine the mayonnaise, sour cream, cream cheese, and melted butter. Mix well until smooth and creamy. Add the minced garlic, chili powder, smoked paprika, ground cumin, and a pinch of salt and pepper. Stir to incorporate all the spices evenly.

Step 4: Assemble the Casserole

Pour the creamy mixture over the corn and stir until the corn is well coated. Fold in the Cotija cheese, half of the shredded cheddar cheese, and chopped cilantro. Mix well to combine.

Step 5: Bake the Casserole

Transfer the corn mixture to the prepared baking dish and spread it evenly. Top with the remaining cheddar cheese. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.

Step 6: Garnish and Serve

Remove the casserole from the oven and let it cool for about 5 minutes. Squeeze the juice of 2 limes over the top. Sprinkle with additional Cotija cheese, chopped cilantro, and optionally, chopped green onions. Serve hot with extra lime wedges on the side for an added citrus kick.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 320
  • Sodium: 420mg
  • Protein: 6g