Go Back

Mexican Street Corn Casserole

This creamy, cheesy casserole captures all those amazing flavors of elote (Mexican street corn) without the mess! It's become such a hit at our house that my kids literally ask for it by name. The best part? You can use fresh or frozen corn, making this a year-round favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 6 cups frozen corn kernels thawed (or fresh corn)
  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 cups shredded Mexican blend cheese divided
  • 1 4 oz can diced green chiles
  • 1/2 cup crumbled cotija cheese
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional
  • Salt and pepper to taste
  • Fresh cilantro and lime wedges for serving

Method
 

  1. Preheat your oven to 350°F and grease a 9x13-inch baking dish with cooking spray.
  2. In a large mixing bowl, beat together the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
  3. Stir in the corn, green chiles, 1 cup of the Mexican blend cheese, cotija cheese, chili powder, garlic powder, and cayenne pepper (if using). Season with salt and pepper to taste.
  4. Transfer the mixture to your prepared baking dish and spread it out evenly.
  5. Sprinkle the remaining 1 cup of Mexican blend cheese over the top.
  6. Bake uncovered for 30-35 minutes, until the casserole is bubbly and the cheese on top is golden.
  7. Let it cool for 5 minutes, then garnish with fresh cilantro and serve with lime wedges on the side for squeezing.