Easy to make Mexican Street Corn Casserole is made with fresh or canned corn baked with mayonnaise, sour cream, shredded cheese and seasoning for a perfect summer side dish.

From the recipe collection of Tara Ippolito

This Mexican Street Corn Casserole is such a delicious and unique tasting side dish thats perfect for the summer. If you're familiar with elote or Mexican street corn, this is a play on that. Of course its not authentic, but it sure is good. It's the perfect side dish for barbecues, cook outs and any summer party or get together. The compliments that I receive are always so positive.

Not only is is super delicious, but it's easy to make, too. This recipe takes barley any time to put together and the ingredients are super simple. It gets a lot of attention at get togethers because its a little something different that stands out. This is truly one of my favorite side dishes to make, serve and enjoy all summer long.

Ingredients

Heres everything you'll need to make this delicious corn. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Corn On The Cob- The star of the show! Sweet, juicy and fresh.
Mayonnaise- Adds creaminess.
Sour Cream- Adds creaminess and cuts the richness of the mayonnaise.
Cheddar Cheese- Brings a slightly salty, ooey gooey center that also acts as a binder.
Salt and Pepper- Enhances the flavor of the other ingredients.
Garlic Powder- Adds an earthy all around flavor to the whole dish.
Chili Powder- Brings a smokey, subtle spicy kick.
Cilantro- An optional garnish that adds a nice pop of color.

Instructions

Preheat the oven to 375°

In a large bowl, add the corn, mayonnaise, sour cream and ¾ cup of cheddar cheese. Season it with salt, pepper, garlic powder and chili powder and mix everything together until its evenly combined.

PRO TIP: A corn stripper will safely remove the kernels from the corn like a pro!

All mexican street corn ingredients mixed together in a bowl.

Then, transfer the mixture to a greased 9 x 9" baking dish. Top with the rest of the shredded cheddar cheese.

PRO TIP: Be sure to shred the cheese yourself. It will melt much better that way.

Mexican street corn cassrole with cheese in baking dish

Next, place it into the center rack of the oven until the cheese is melted and the casserole is nice and bubbly. Let it sit for 5 minutes, sprinkle with cilantro and enjoy!

PRO TIP: Let the casserole rest to firm up and settle. It will be much easier to serve that way.

street corn casserole finished in baking dish

Can I Use Canned Corn?

Yes, you absolutely use canned or even frozen and thawed corn. Just replace the corn on the cob with 3-4 cups of canned corn thats been very well drained.

What Should I Serve This With?

This side dish can be served with just about anything. It goes great in the summer time with hot dogs, hamburgers or anything that comes off the grill. We like to make it for casual dinners at home, too along side some Crockpot Smothered Chicken and Oven Roasted Potatoes.

Storage

Let the corn cool completely and place it into a food safe, air tight container. It will last in the refrigerator for up to three days.