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Mexican street food has some kind of irresistible charm. That aroma filled up in the streets, that spice blend and the perfect flavors! Make you wanna make something spicy, tangy, and flavorful in your kitchen too! So here we have an exciting recipe for Mexcian Street Corn casserole. And you don’t need to head up for the grocery shopping! Just assemble a few ingredients and set it to bake and Voila! All done!
If the Mexican restaurants’ flavors appeal to you, go for our easiest Slow Cooker Mexican Chicken recipe and pair it up with Tortilla Tacos (Air Fryer) to make a complete dinner menu for your Mexican-themed potluck meal! They may end up on your regular dinner menus too.
Why is Mexican Street Corn so popular?
Mexican Street corn, also known as Elote, is popular because it holds cultural significance in Mexico. Elote is a staple food here and is also used to make tortillas. It is a traditional food that requires Fresh corn on the cob. it is flavored with butter, mayonnaise, spices, cheese, and cilantro.
Since it is a popular Mexican food, American and Mexican American chefs have used the basic recipe and created their versions to make it appealing to other cuisines too. Hence, we have, baked Mexican street corn casserole.
Ingredient Notes and Substitutes
Sweet corn: Although you can buy the corn on the cob and then remove it from the cob, I suggest purchasing a pack or can of sweet corn to make this casserole. This will reduce your prep time to half.
Butter: Use real, unsalted butter to give that classical Mexican taste to this casserole. If you are using salted one, cut the salt from the recipe.
Spice blend: The usual is chili powder, garlic powder, and salt, but if you want to make the casserole, try adding some cayenne pepper. Smoked paprika or chopped jalapenos will also give a spicy kick to this casserole. You are also free to add mexican seasoning from the popular seasoning brand Tajín.
Cheese: I would add any cheese lying over in my refrigerator, but let me tell you that the feta cheese gives the best creamy taste. Cotija cheese, Monterey Jack, and queso fresco aka. White Mexican cheese also make the flavors pop out.
Mayonnaise: Mayonnaise holds all the casserole ingredients together and gives it a structure. You can use eggless or low-fat mayonnaise to cut the caloric count. Sour cream lends a tangy flavor to the casserole. You can swap it with cream cheese but bring it to room temperature before using it.
Lime Juice: Just for a bit of tanginess and classic Mexican flavor. If you don’t have lime juice, feel free to use a teaspoon of white vinegar.
Cilantro: Cilantro makes the perfect green garnish for the casserole and gives it a Tex-Mex flavor. Fresh parsley and thyme also do the trick.
Dried oregano is my favorite aromatic garnish, so I always use it in all of my casseroles.
Optional ingredients: If you want to make this casserole more hearty, add 1 cup of boiled red kidney beans. Not only will it make the casserole protein-rich, but will make it more flavorful. You can also add 1 cup of boiled chickpeas.
Add 1 cup of boiled pasta to the corn mix. This will make a classic twist to the traditional mac and cheese casserole.
How to make the Mexican Street corn casserole?
Step one: Mix it all
Yes, this is the main thing. Take a medium-sized mixing bowl and add the sweet corn to it.
Shred your choice of cheese and add to the corn. Add mayonnaise, butter, sour cream, lime juice, and the spice mix.
Mix everything well with the help of a spatula so that the corn gets thoroughly covered in the cream. If you want to add any optional ingredients, now is the time.
Step two: Assembling and baking
Take a 9 x 13 inch baking glass dish. Spray a bit of oil in its base.
Spread the corn mixture evenly and thoroughly in the dish.
If you like it extra cheesy, add an extra layer of chees on the top before setting it in the oven.
Bake it in a preheated oven at 350 degrees F or 176 degrees Celsius for 30 minutes. Check if the top is nice and golden and the casserole is bubbling.
Step three: Garnishing and serving
Top it up with some more cheese. Garnish with chopped cilantro, a bit of chili powder, garlic powder, and dried oregano. Serve hot.
Tips to make the best Mexican street corn casserole
- Thaw the frozen corn before mixing it with other ingredients. Frozen corn may become soft and watery during preparation
- If you want to give a flavor twist, try grilling the fresh corn and then adding it to the mix. It might add some of your work, but the taste is incredible.
Storage, Refrigeration, and freezing
The Mexican street corn casserole is so easy to make. It is a quick recipe, so you do not need to store or free it for later use. But you can refrigerate it for 3 days if you have any leftovers. Just make sure to place it in an air-tight container before refrigeration.
If you do want to freeze it, keep it in an air-tight box and freeze it. It will last long for up to 2 months.
Keep in mind that upon thawing, the corn casserole may lose the crunch of casserole and its fresh taste. This is why I never freeze any leftovers.
For reheating, you can thaw the casserole in the refrigerator overnight and reheat it in a microwave oven for 1 minute. You can also reheat it in a preheated oven.
Make it a complete meal with;
- Grilled Chicken or Fish
- Prawn Tempura
- Creamy Avocado Egg salad
- Tortilla chips and Guacamole dip
- Smashed Cucumber salad
Related Recipes You Can Try
Frequently Asked Questions
What is Mexican street corn made of?
Mexican street corn is the base of this casserole recipe. It is made up of corn on the cob. The corn is coated with a mix of spiced butter, mayonnaise, and sour cream. Finally, a layer of cheese is sprinkled along with some cilantro. It is a popular Mexican street food.
What is a good substitute for mayonnaise in elote?
Mayo adds substance to elote and makes it creamy. You can substitute it with cream cheese, sour cream, or low-fat cream.
Can you make Mexican street corn casserole a day ahead?
Yes, you can! Mix all the ingredients and layer them in a casserole dish. Refrigerate this overnight. Bake just before you want to serve it for the fresh taste and perfect texture.
More Recipes Like This to Try:
If you like casseroles, corn dishes, and slow cooker recipes, the following are a must to try.
- Chipotle beef carnitas
- Ground beef taco dip
- Mexican street corn dip
- Taco corn casserole
- Scalloped corn
- Slow Cooker cream corn
- Corn Tomato Avocado Salsa
- Slow Cooker Sausage and Bean Casserole
- Burritos
- Chicken Enchilada
- Baked beans
Mexican Street Corn Casserole
Ingredients
- 2 cans or 340g Frozen Corn
- ½ cup or 120g Mayonnaise
- 1 cup or 240g Sour Cream
- 1 teaspoon Chili Powder
- 1 tablespoon Garlic Powder
- ½ cup or 60g Monterey JackCheese
- 2 tablespoons Lime juice
- 45 g Feta Cheese grated
- Cilantro for garnishing
- 1 teaspoon Salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix corn, mayonnaise, sour cream, chili powder, garlic powder, Monterey Jack cheese, lime juice, feta cheese, and salt.
- Transfer the mixture to a baking dish and spread it evenly.
- Bake for about 25 minutes until the casserole is golden and bubbly.
- Garnish with fresh cilantro before serving. Enjoy your Mexican Street Corn Casserole!
Notes
- Thaw the frozen corn before mixing it with other ingredients. Frozen corn may become soft and watery during preparation
- If you want to give a flavor twist, try grilling the fresh corn and then adding it to the mix. It might add some of your work, but the taste is incredible.
