Mexican Street Corn Casserole
★ Issue CMSC·22–032 · Published 31 Jul 2022
American ComfortCattle-DriveMexican

Mexican Street Corn Casserole.

Corn, mayo, queso fresco, and chili powder bake into a casserole that tastes like street-cart elote

PREP 5 min
COOK 40 min
TOTAL 45m min
SERVES Servings: 10 people
HEAT medium
BLEND RATING 4.8 104 reviews · Cattle Drive®
Jump to Recipe ★ Reviews ✍ Write a Review 🖶 Print
Made with Cattle Drive®Shop
You'll need
Oven9-13 inch baking dishMixing bowlMixing spoon

Corn, mayo, queso fresco, and chili powder bake into a casserole that tastes like street-cart elote

Ingredients

Ingredients

  • 40 oz bag frozen corn - thawed, or not thawed (see notes)
  • 2/3 cup mayonnaise
  • 2/3 cup sour cream - full fat or light is fine
  • 2 teaspoons chili powder - divided
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 6 oz queso fresco - crumbled and divided
  • 3 tablespoons cilantro - chopped
  • fresh limes - optional, for spritzing at the end if desired, see notes

Method

  1. 01

    Preheat oven to 350°F

    10 min

    Get your oven dialed in at 350°F while you prep—a slow, even heat is what builds flavor in a casserole without drying out the corn.

  2. 02

    Gather and measure all ingredients

    5 min

    Thaw corn if desired, crumble queso fresco, chop cilantro

  3. 03

    Mix corn with mayo, sour cream, spices, and 4 oz cheese

    5 min

    Fold everything together gently so the corn stays intact and the cheese and spices distribute evenly throughout; you're looking for a creamy, cohesive mixture, not a soup.

  4. 04

    Pour mixture into greased 9x13 baking dish

    2 min

    Spread it in an even layer so it cooks at the same rate edge to edge—don't have big clumps of corn piling up in one spot.

  5. 05

    Sprinkle remaining chili powder on top

    1 min

    That top dusting of chili powder is your visual cue and flavor promise, so make it even and visible across the whole dish.

  6. 06

    Bake at 350°F for 40 minutes until bubbly

    40 min

    Recipe states 35-45 minutes; using midpoint of 40 minutes

  7. 07

    Top with remaining cheese and cilantro

    2 min

    Layer the cheese and cilantro as your final touch, pressing the cheese in slightly so it melds with the heat—this is where the casserole gets that gratinéed, street-food character.

From Mike's Notebook

01

Don't thaw the corn — frozen kernels stay firmer and won't turn mushy during the 40-minute bake.

02

Mix the mayo and sour cream together first so the spices distribute evenly without clumping.

03

Save the cilantro for the end; heat turns it bitter, and fresh on top tastes brighter.

Nutrition

255 Calories / serving
6 gProtein
17 gTotal Fat
4 gSat. Fat
21 gCarbs
2 gFiber
4 gSugars
180 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

Cooked It?

Tell us how it went.

Be the first to review this recipe.

Write a Review