Mexican Street Corn Casserole (Easy Elote Bake)

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This Mexican street corn casserole takes the flavors of elote and turns them into an easy baked side dish made with corn, sour cream, mayo, cilantro, crumbled Mexican cheese, and Tajín. The corn is lightly coated rather than swimming in sauce, giving you a creamy casserole that still keeps the corn kernels front and center.

I use frozen corn for the base, then add the crumbled cotija or queso fresco, fresh cilantro, and Tajín after baking. Those finishing ingredients bring back the fresh cheese, herbs, and noticeable chili-lime flavor I associate with Mexican street corn without making the casserole spicy.

Close-up of Mexican street corn casserole with corn coated in a creamy sauce and topped with crumbled cheese, fresh cilantro, and Tajín.

How to Make Mexican Street Corn Casserole

Preheat the oven to 350°F. Add the thawed corn to a large bowl or directly to a 9×13-inch baking dish. Drain off any excess water first.
Mix the casserole. Add the mayo, sour cream, 2 tablespoons of chopped cilantro, salt, and garlic powder. Stir until the corn is evenly coated.
Spread it evenly. Smooth the corn mixture into an even layer in the baking dish. There’s no need to press it down firmly.
Bake uncovered for 40 minutes. Bake at 350°F, then remove the casserole from the oven.
Add the toppings after baking. Sprinkle the crumbled cotija or queso fresco over the top, followed by the Tajín and additional fresh cilantro.
Cool briefly and serve. Let the casserole sit for a few minutes before serving hot or warm.

Tips for the Best Mexican Street Corn Casserole

Drain off excess water from the corn. If the thawed frozen corn has released liquid, pour it off before mixing so the casserole doesn’t become watery.
Expect a light creamy coating. The mayo and sour cream coat the kernels without turning the dish into something as creamy as corn pudding.
Use cotija or queso fresco. I’ve made this with both, and either works well for the crumbled cheese topping.
Add the cheese after baking. Keeping the crumbled cheese fresh on top gives the finished casserole more of that street-corn style instead of melting everything into the base.
Finish with fresh cilantro. Some cilantro goes into the casserole, but adding more after baking gives the dish a fresher finish.
Don’t skip the Tajín. It gives the casserole a noticeable chili-lime flavor without making it particularly spicy.
Go light on the salt at first. The cheese and Tajín both bring seasoning, so starting with the measured amount makes it easy to add more later if needed.
Serve it hot or warm. The casserole stays slightly loose and spoonable rather than setting into firm slices.

Mexican street corn casserole in a baking dish topped with crumbled Mexican cheese, fresh cilantro, and Tajín.

Frequently Asked Questions (FAQs)

Can I use canned corn for Mexican Street Corn Casserole?

Yes. I’ve made this casserole with canned corn as well as frozen corn. Drain the canned corn well before mixing it with the mayo, sour cream, cilantro, and seasonings.

Is Mexican Street Corn Casserole spicy?

Not really. Tajín adds noticeable chili-lime flavor, but I wouldn’t consider this a spicy casserole.

Is this the same as elote casserole?

This is my casserole-style take on the flavors of Mexican street corn, or elote. Instead of preparing individual ears of corn, the kernels are baked with a light creamy coating and finished with crumbled cheese, fresh cilantro, and Tajín.

What to Serve with Mexican Street Corn Casserole

Carne Asada – Grilled beef pairs well with the creamy corn and fresh cilantro, cheese, and Tajín on top.
Grilled Chicken Tenders – A simple grilled main dish that keeps the meal light while the casserole brings the richer street-corn flavors.
Pulled Pork Tacos – The sweet, savory pork works well with the tangy, chili-lime flavor of the casserole.

More Corn Recipes

Mexican Street Corn Dip – A creamy, scoopable version of street corn flavors with cheese, cilantro, and plenty of seasoning.
Velveeta Corn Casserole – A cheesy baked corn casserole made extra creamy with Velveeta.
Corn Soufflé – A soft, fluffy corn side dish with a rich, slightly sweet texture.

Mexican Street Corn Casserole

Mexican street corn casserole made with corn, sour cream, mayo, cilantro, crumbled Mexican cheese, and Tajín for an easy baked side dish with creamy, tangy, chili-lime flavor.

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Course: Side Dish

Cuisine: American, Mexican

Keyword: Mexican Street Corn Casserole

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: serving

Calories: 314kcal

Equipment

9×13 baking dish

Ingredients

32 ounce frozen corn thawed
1/2 cup mayo
1/2 cup sour cream
2 tablespoon cilantro chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon Tajín
1/2 cup crumbled Mexican cheese Cojita or queso fresco

Instructions

First, preheat the oven to 350℉.
Add the thawed, drained corn to a large bowl or directly to a 9×13-inch baking dish.
Add the mayonnaise, sour cream, 2 tablespoons cilantro, salt, and garlic powder. Stir until the corn is evenly coated.
Spread the mixture evenly in the baking dish.
Bake uncovered for 40 minutes.
Remove from the oven and top with the crumbled cotija or queso fresco, Tajín, and additional fresh cilantro.
Allow the casserole to cool for a few minutes before serving hot or warm.

Notes

I’ve tested this recipe with both frozen corn and canned corn.
If using canned corn, drain it well before mixing.
Cotija or queso fresco both work for the topping.
The Tajín adds noticeable chili-lime flavor without making the casserole particularly spicy.
Add the cheese and extra cilantro after baking to keep the topping fresh.
The finished casserole is lightly coated and spoonable rather than thick like corn pudding.