Pin This creamy Mexican Street Corn Casserole is my go to side dish when I want big flavor with minimal effort. It delivers all the bold, smoky, tangy notes of elote right from the oven and never fails to light up my Thanksgiving table. It is such a crowd pleaser that my family requests it for every holiday and summer barbecue.
The first time I brought this to a potluck, it was gone in minutes. Now, I always double the batch because everyone insists on seconds.
Ingredients
- Frozen corn kernels: using frozen corn ensures sweet bursts in every bite and allows you to enjoy this dish any season
- Red bell pepper: adds crunch and color aim for a firm pepper with glossy skin
- Green onions: they provide freshness and a mild onion flavor choose bunches that are bright green and crisp
- Garlic: essential for depth and savoriness look for cloves that are heavy and free from green shoots
- Jalapeño: offers gentle heat select a firm pepper with unblemished skin
- Sour cream: lends creaminess and a slight tang choose full fat for the richest texture
- Mayonnaise: rounds out the sauce and boosts creaminess choose a good quality mayo for best flavor
- Large egg: binds everything together and gives the casserole its luscious texture opt for pasture raised if available
- Cotija cheese: this crumbly cheese brings saltiness and authentic street corn flavor feta is a good substitute if needed
- Monterey Jack cheese: brings melty goodness to every bite buy a block and shred it yourself for best melt
- Unsalted butter: infuses richness without making the dish too salty
- Chili powder: provides smokiness and a warm mild kick choose a fresh fragrant chili powder
- Smoked paprika: builds depth and a gentle smokiness option for the Spanish variety if you can
- Ground cumin: adds earthiness and a base note go for whole seeds and grind them yourself for freshest taste
- Salt: enhances all the flavors use a fine sea salt for best mixing
- Black pepper: gives subtle bite freshly ground is always best
- Fresh cilantro: brightens and finishes the dish choose leaves that are vibrant and free from wilting
- Fresh lime wedges: squeeze over for zing and balance when serving look for heavy juicy limes
Instructions
- Preheat the Oven:
- Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius. Let it come fully to temperature so the casserole bakes evenly and develops a bubbly golden crust.
- Sauté the Corn:
- Melt the unsalted butter in a large skillet over medium heat. Add the corn and spread it out in a single layer. Let it cook undisturbed for about five minutes so some of the kernels take on a little color and the natural sweetness intensifies. Stir and cook for another minute if needed.
- Build the Flavor Base:
- Stir in the diced red bell pepper, sliced green onions, minced garlic, and chopped jalapeño. Cook everything together for two minutes, just until the vegetables soften a bit and the garlic is fragrant. This step builds foundational flavor for the casserole.
- Mix the Creamy Sauce:
- Grab a large mixing bowl. Whisk together the sour cream, mayonnaise, egg, chili powder, smoked paprika, cumin, salt, and black pepper. Beat it until the mixture is completely smooth with no streaks of egg.
- Combine and Fold Ingredients:
- Fold the sautéed vegetable mixture into the sauce along with half of the crumbled cotija cheese and half of the shredded Monterey Jack cheese. Gently mix so everything is evenly distributed but do not overmix to keep the texture light.
- Prepare to Bake:
- Grease a nine by thirteen inch baking dish with butter or nonstick spray to prevent sticking. Pour the full mixture into the dish and use a spatula to spread it into an even layer.
- Top with Cheese:
- Sprinkle the remaining cotija and Monterey Jack cheeses evenly over the top so the casserole forms a golden cheesy crust as it bakes.
- Bake to Perfection:
- Place the dish on the center rack. Bake for thirty to thirty five minutes. You want the casserole to bubble and turn golden brown on top, with the edges pulling slightly from the pan. If the top is browning too quickly, cover loosely with foil.
- Cool and Garnish:
- Remove from the oven and let cool for at least five minutes so it sets up and slices cleanly. Finish with chopped fresh cilantro and plenty of lime wedges for squeezing at the table.
Pin This casserole shines because of how the sweet corn and smoky spices work with tangy cotija. I am always amazed by how the simple step of toasting the corn in butter brings out such a caramelized flavor. My kids now claim this dish as their favorite part of the Thanksgiving spread and even sneak cold leftovers from the fridge.
Storage Tips
Store leftover casserole tightly covered in the fridge for up to four days. It reheats well in the oven or microwave. If you want to prep ahead, assemble the whole dish and refrigerate up to twenty four hours before baking. For longer storage, wrap individual portions and freeze up to three months.
Ingredient Substitutions
If you cannot find cotija cheese, feta stands in beautifully. Greek yogurt works well if you want to swap out sour cream. Try pepper jack instead of Monterey Jack if you like more heat, or toss in extra jalapeño for a spicy twist. If you only have fresh corn during peak summer, cut kernels right off the cob for unbeatable sweetness.
Serving Suggestions
Mexican Street Corn Casserole is a bright side for roasted turkey, grilled meats, or black bean tacos. Spoon it into warm tortillas for a vegetarian taco filling. It is also irresistible with tortilla chips for dipping, especially at casual gatherings and game day spreads.
Cultural Context
Elote is beloved Mexican street fare where grilled corn is slathered with mayo, cheese, and chili powder. This oven baked casserole nods to that heritage by bringing all those bold flavors into an easy shareable format. Every bite transports me back to summer evenings in vibrant markets or neighborhood fiestas.
Seasonal Adaptations
Fresh sweet corn is spectacular in late summer and early fall. In winter, frozen corn ensures peak flavor and convenience. Roasted poblanos or red jalapeños can take the casserole in a smokier or spicier direction. Try a handful of diced zucchini or tomatoes if you are looking to sneak in more veggies.
Pin Let leftovers cool completely before covering to prevent sogginess. A sprinkle of smoked paprika before baking deepens the color and aroma. If making for a crowd you can double the recipe with a disposable foil pan.
Recipe Q&A
- → Can I use fresh corn instead of frozen?
Yes, fresh corn cut from the cob provides a sweeter flavor and slightly firmer texture than frozen kernels.
- → Is cotija cheese required, or can I substitute?
Feta cheese can substitute for cotija if needed, providing a similar crumbly and tangy character.
- → How do I adjust the spiciness?
Increase jalapeño, keep the seeds, or add cayenne for extra heat. Omit jalapeño for a milder flavor.
- → Are there lighter ingredient options?
Swap Greek yogurt for sour cream, and use reduced-fat cheese to lower calories and fat.
- → What other serving ideas work?
Serve with tortilla chips, as a taco filling, or enjoy alongside grilled meats and vegetables.
- → How do I store leftovers?
Store covered in the refrigerator for up to 3 days, then reheat in the oven or microwave until warm.