This easy to make Mexican Street Corn Casserole is the perfect side dish to compliment any meal this summer.
Mexican street corn casserole
From the recipe collection of Tara Ippolito
This Mexican Street Corn Casserole is such a phenomenal side dish.
You know, that perfectly grilled corn on the cob served on a stick covered in mayonnaise, spices and cheese?
It’s a super popular food sold usually sold by street vendors in Mexico.
Sometimes you’ll find it on the menu at a Mexican resturant too if you’re lucky.
Oh its just so good!
Now my recipe isn’t authentic by any means. This is just my version of it in casserole form.
Easier to feed a crowd that way for me.
One of my girlfriends gave me this recipe years ago and I’ve been making it ever since.
I know if you are give this Mexican Street Corn Casserole a try that you’ll love it, too.
Other Side Dishes
If you’re looking for some other super easy side dishes to make just like this one, here are some great ones.
Can this mexican street corn casserole be made ahead?
Yes, this Mexican Street Corn Casserole can be made ahead.
Just follow the instructions up to the baking part and pop it in the fridge until you’re ready to bake it.
Do I have to use corn on the cob?
No you don’t have to use corn on the cob for this recipe.
You absolutely can use thawed frozen corn It will come out just fine. Use about 3 cups
I would avoid canned corn, though.
If you have to I guess it would work but just be aware that it will most likely throw the texture off and be a little more mushy then it should be.
Can this be made lighter?
Yes for sure. If you’re watching calories there are corners we can cut here.
Try using low fat mayo and sour cream. Low-fat cheese would work here, too.
Just keep in mind cutting calories often times mean cutting some flavor, too.
So if you want the full effect, use the regular stuff.
What cheese should I use?
Traditional elote uses Cotija cheese. If you’d like to use that, please do.
Like I said earlier, this recipe is not authentic. It’s just my version so I used cheddar.
Pick whatever cheese you’d like. I would just recommend shredding it yourself and not purchasing the pre shredded cheese in bag they sell at the grocery store.
There’s all kinds of anti clumping chemicals in there that also prevents the cheese from melting well.
Shred it yourself, you’ll taste the difference for sure.
How can I spice this Mexican street corn casserole up?
Spicing this up is easy!
Just add some extra chili powder or even diced Jalapeños to the mix and you’ll be good go!
Try some pepper jack cheese, too.
How much depends on your heat tolerance. Just start small and add more for more heat if you’d like.
What should I serve with Mexican street corn casserole?
There are so many great main courses that this Mexican Street Corn Casserole would go great with.
You don’t need to grill something for this one though.
I’ve served it as a side to meatloaf and many other main course proteins.
Choose whatever you’d like. It goes with so many things.
Mexican Street Corn Casserole Ingredients
- Corn on the cob
- Sour cream
- Shredded cheese
- Salt and pepper
- Garlic powder
- Chili powder
- Cilantro (optional)
First, using a knife or a kitchen tool, remove the corn from the cob and place it into a medium sized bowl.
Next add the mayonnaise and sour cream.
Now add the shredded cheese. Save a little for the top of the casserole later.
Then add the salt, pepper, chili powder and garlic power.
Now mix everything together until it’s evenly combined.
After that place it in a baking dish and smooth it until it’s evenly spread out.
Add just a little more cheese to the top of the corn
Next bake it at 375° for about 20 minutes or until the cheese is melted and the casserole is nice and bubbly.
Finally add some shredded cilantro to the top when you’re done (optional) , let it cool slightly and enjoy!
MEXICAN STREET CORN CASSEROLE
- 4-5 ears Corn on the cob
- 1/4 cup Mayonaise
- 1/2 cup Sour Cream
- 1 cup Cheddar Cheese, shredded
- 1 tbs Garlic Powder
- 1 tbs Chili Powder
- Salt & Pepper to taste
- Cilantro, shredded (optional)
- First, preheat the oven to 375 degrees.
- Carefully remove the corn from the cob using a knife or kitchen tool.
- Add all of the ingredients to a medium sided bowl. Reserve about 1/4 cup of the shredded cheddar cheese.
- Stir everything together until its evenly combined and transfer it to a baking dish.
- Sprinkle the rest of the cheddar cheese on top of the casserole and bake, uncovered, for about 20 min or unit the cheese is melted and the casserole is bubbling.
- Let it cool slightly and add shredded cilantro to the top (optional). Serve warm