This Mexican Street Corn Casserole is creamy, cheesy, and packed with all the bold flavors of classic elote – sweet corn, chili spice, tangy lime, and salty cheese – baked into one easy dish!

All the Flavors of Elote – Baked Into One Dish!

My son has been learning to speak Spanish ever since a Spanish speaking friend of ours gave him words to practice with her son. He is determined to learn the language so he continues to practice using Duolingo. He’s getting pretty good at it!

He asked us to stop ordering ‘Queso cheese’ when we go to our favorite Mexican restaurant because Queso IS cheese, so it’s like ordering ‘cheese cheese.’ HA! Noted.

Mexican Street Corn is one of my husband’s favorite Mexican recipes, he absolutely loves this stuff!

Why this Recipe Works:

• Baking Brings Everything Together – Cooking this casserole in the oven allows the spices, dairy, and corn to meld into a cohesive, scoopable dish that is easy to serve and ideal for feeding a crowd!
• Captures Classic Elote Flavor – All the bold elements of Mexican Street Corn are baked together, so every bite tastes balanced and cohesive rather than layered on top.
• Perfect Balance – I love how the corn’s natural sweetness pairs beautifully with queso fresco, creating that signature sweet-salty contrast that makes street corn addictive.

Looking for more street corn inspiration? Everyone loves Mexican Street Corn Pasta Salad and Mexican Street Corn Dip, too!

Ingredients You’ll Need:

• Corn – The base of this casserole! Fresh, frozen, or canned will all work.
• Mayonnaise – Creates a rich, creamy coating that is signature to street corn. It helps carry the spices and keeps the casserole moist as it bakes. (You can swap with Miracle Whip, but expect a sweeter result.)
• Sour Cream – Adds tang and lightens the mayonnaise, balancing richness while contributing to the creamy texture.
• Chili Powder – Brings mild heat and smokey flavor.
• Garlic Powder – Adds savory depth without overpowering the sweetness of the corn.
• Salt – Enhances all of the flavors.
• Queso Fresco – A crumbly, salty cheese that melts slightly and adds authentic Mexican street corn flavor.
• Fresh Cilantro – Adds brightness and freshness, cutting through the richness of the casserole just before serving.
• Lime Juice – Optional, but I think a squeeze of lime brightens the dish and balances the creamy, cheesy elements.

How to Make Mexican Street Corn Casserole

This casserole delivers the same creamy, tangy, slightly spicy flavor of street corn without the mess of eating it off the cob! To make it, corn is mixed with a creamy blend of mayonnaise, sour cream, spices, and cheese, then baked until hot.

1. Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray.
2. In a large bowl, mix together 40 oz frozen corn, 2/3 cup mayonnaise, 2/3 cup sour cream, 1 1/2 tsp chili powder, 3/4 tsp garlic powder, 1/2 tsp salt, and 4 oz crumbled Queso Fresco.
3. Pour into the pan and spread evenly.
4. Sprinkle remaining 1/2 tsp chili powder on top of the corn. Bake for 35-40 minutes, or until bubbly around the edges.
5. Remove from the oven and top with remaining 2 oz crumbled Queso and sprinkle with chopped dried cilantro.

FREQUENTLY ASKED QUESTIONS:

Is this Mexican Street Corn Casserole spicy?

It’s mildly spiced, not hot. Th chili powder adds flavor without overwhelming heat. You can easily make it spicier by adding cayenne, jalapeno, or chipotle seasoning – or keep it mild for kids.

Can I use frozen, canned, or fresh corn?

Yes! Frozen corn is the most commonly used and works perfectly. Canned corn can be used if well-drained, and fresh corn cut off the cob is great when it’s in season.

Can I make this ahead of time?

Yes! I love making this dish for potlucks. You can assemble the casserole up to 24 hours in advance, cover it, and refrigerate until ready to bake. Or, you can bake it ahead of time and reheat.

What to Serve Mexican Street Corn With:

• Cheesy Potato Taquitos
• Crispy Refried Bean Tacos
• Vegetarian Tostadas
• Vegetarian Mexican Lasagna
• Vegetarian Chicken Chimichangas