Mexican Street Corn Casserole is a flavorful twist on the popular street food known as elote. This baked version combines sweet corn, creamy mayonnaise, tangy lime juice, spicy chili powder, and rich cheese into one irresistible side dish.
FULL RECIPE
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned; drained if using canned)
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 1/2 cups cotija cheese, crumbled (or feta as a substitute)
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon chili powder (plus more for garnish)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional, for extra spice)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Salt and black pepper, to taste
Directions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the corn kernels, mayonnaise, sour cream, melted butter, lime juice, chili powder, smoked paprika, garlic powder, cayenne pepper (if using), and half of the cotija cheese. Mix well until evenly coated.
- Season with salt and black pepper to taste, then fold in the chopped cilantro.
- Transfer the mixture into the prepared baking dish and spread it evenly.
- Sprinkle the shredded cheddar cheese evenly over the top, followed by the remaining cotija cheese.
- Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly with slightly golden edges.
- Remove from the oven and let it cool for about 5 minutes.
- Garnish with extra cilantro and a light dusting of chili powder before serving.
Nutrition Facts
- Calories: 340
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 55mg
- Sodium: 480mg
- Total Carbohydrates: 17g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 9g
Origins of Mexican Street Corn Casserole
Mexican Street Corn Casserole is inspired by the traditional Mexican street food known as elote, a popular snack sold by vendors throughout Mexico. Elote is typically grilled corn on the cob slathered in mayonnaise or crema, sprinkled with cotija cheese, dusted with chili powder, and finished with a squeeze of lime. The casserole version transforms these classic flavors into a baked dish that’s perfect for serving to a crowd, eliminating the need for individual corn cobs while still preserving the iconic combination of sweet, creamy, tangy, and spicy notes. This dish bridges the gap between authentic street food tradition and modern kitchen convenience.
Flavor Profile and Appeal
The flavor of Mexican Street Corn Casserole is a well-balanced fusion of sweet corn, rich dairy, earthy spices, and zesty citrus. The corn offers natural sweetness, which contrasts beautifully with the savory, tangy taste of mayonnaise and sour cream. Cotija cheese adds a salty, slightly crumbly texture, while shredded cheddar contributes richness and a gooey melt. Chili powder and smoked paprika bring mild smokiness and warmth, with optional cayenne for those who crave heat. Fresh lime juice brightens the entire dish, while cilantro adds a herbal freshness that ties it all together.
Nutritional Value and Health Benefits
While Mexican Street Corn Casserole is an indulgent side, it does offer certain nutritional perks. Corn is a good source of dietary fiber, supporting digestive health, and contains beneficial antioxidants like lutein and zeaxanthin for eye health. The cheese and sour cream contribute calcium and protein, important for bone and muscle maintenance. Additionally, spices such as chili powder and paprika contain compounds with anti-inflammatory properties. That said, the dish can be high in calories and saturated fat, so portion control or ingredient substitutions—such as reduced-fat dairy or Greek yogurt—can help make it a healthier choice without sacrificing flavor.
Popular Variations
Many home cooks adapt Mexican Street Corn Casserole to suit their personal tastes or dietary preferences. For a lighter option, mayonnaise can be replaced with Greek yogurt, and low-fat cheese can be used in place of full-fat versions. Adding black beans or diced bell peppers can increase fiber and boost the dish’s nutritional value. For a smoky, charred flavor closer to traditional elote, the corn can be grilled or roasted before mixing into the casserole. Some versions incorporate jalapeños or hot sauce for extra spice, while others feature Monterey Jack or pepper jack cheese for a creamy, melty twist.
Serving Suggestions
This casserole makes an excellent side dish for a variety of meals. It pairs especially well with grilled meats like steak, chicken, or pork, making it a perfect addition to summer barbecues. It can also be served alongside tacos, fajitas, enchiladas, or burrito bowls to complete a Mexican-inspired dinner. For brunch gatherings, it works wonderfully as a savory component next to eggs and fresh fruit. Because it’s baked in one dish and easy to serve, it’s a convenient choice for potlucks, holiday feasts, or casual family dinners.
Beverage Pairings
Mexican Street Corn Casserole pairs beautifully with both alcoholic and non-alcoholic drinks. For a refreshing option, agua frescas like hibiscus (agua de jamaica) or horchata offer a sweet counterbalance to the casserole’s spice. Beer lovers often choose light lagers or citrusy IPAs, which complement the corn’s sweetness and cut through the richness of the cheese. If you prefer cocktails, a classic margarita with lime and a salted rim enhances the zesty elements in the dish, while a michelada provides a savory, spicy pairing. Sparkling water with lime or cucumber also works well for a lighter refreshment.
Make-Ahead Tips
Mexican Street Corn Casserole can easily be prepared ahead of time, making it ideal for busy hosts. The assembled casserole can be covered and refrigerated for up to 24 hours before baking, allowing the flavors to meld. When ready to serve, it can be baked directly from the refrigerator, though you may need to add a few extra minutes to the cook time. Leftovers reheat well in the oven or microwave, though baking helps maintain the best texture. For even more convenience, the casserole can be frozen before baking and stored for up to two months.
Storage and Reheating
Once baked, Mexican Street Corn Casserole should be cooled to room temperature before storage. Keep leftovers in an airtight container in the refrigerator for up to four days. For reheating, the oven is the preferred method to preserve the cheesy, bubbly texture—bake at 350°F (175°C) until warmed through. The microwave works for faster reheating, though the top layer may lose some crispness. Avoid reheating multiple times, as this can dry out the dish and affect flavor.
Cultural Significance
The essence of Mexican Street Corn Casserole lies in its cultural connection to elote, a food deeply woven into the fabric of Mexican street life. Elote vendors, or eloteros, can be found in bustling city streets and quiet rural towns alike, serving corn topped with a generous coating of creamy, cheesy, and spicy toppings. By adapting this beloved snack into a baked dish, the casserole version keeps the spirit of community and festivity alive, making it a dish that not only satisfies the appetite but also carries a sense of tradition and heritage.
Conclusion
Mexican Street Corn Casserole is more than just a tasty side dish it’s a celebration of flavor, culture, and comfort. By transforming the iconic street food elote into a shareable baked dish, it delivers the perfect balance of convenience and tradition. Its vibrant flavors and adaptable nature make it a versatile addition to a variety of menus, from summer barbecues to holiday feasts.