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Baked Mexican Street Corn Casserole with melted cheese, chili powder, lime, and fresh cilantro in a serving dish.

Easy Mexican Street Corn Casserole

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 Servings

Description

Easy Mexican Street Corn Casserole – creamy, cheesy, and bursting with bold flavors. Perfect for weeknight dinners, potlucks, or BBQs, this flavorful side is quick and simple to make.

Ingredients 

  • 6 cups corn kernels, frozen corn kernels, or fresh corn
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 cup cotija cheese, crumbled (or feta as a substitute)
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 lime, juiced
  • 2 tablespoons cilantro , chopped fresh cilantro
  • Salt and black pepper , to taste
  • Optional garnish: extra cotija, paprika, or cilantro,

Instructions

  • Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  • In a large bowl, combine corn, mayonnaise, sour cream, chili powder, smoked paprika, salt, and pepper. Stir until evenly coated.
  • Fold in ¾ cup of crumbled cotija cheese, reserving the rest for topping.
  • Spread the mixture evenly in the prepared baking dish. Bake for 25–30 minutes until bubbly and lightly golden on top.
  • Remove from oven and sprinkle with remaining cotija, chopped cilantro, and a squeeze of lime juice. Serve warm.

Equipment

  • Baking Pan
  • Cooking Spray

Nutrition

Serving: 1ServingCalories: 260kcalCarbohydrates: 20gProtein: 6gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 31mgSodium: 564mgPotassium: 214mgFiber: 3gSugar: 6gVitamin A: 441IUVitamin C: 5mgCalcium: 116mgIron: 1mg