Mexican street corn casserole combines everything you love about elotes and makes it into an easily made casserole dish.

Dive into the flavors of Mexico with this delicious Mexican street corn casserole. Made with fresh sweet corn kernels, mayo, and crumbled cheese, this dish will easily remind you of the classic street food if you’ve had the pleasure to visit Mexico.
I’ve taken the classic street corn recipe and given it a comforting twist, transforming it into a satisfying and easy-to-make casserole. This makes the dish easy to make and serve. Normally street corn has to be made on the spot for each person. With this casserole it’s not needed.
Let’s dive into this Mexican street corn casserole and have it on your table this weeknight or weekend.
How To Make Mexican Street Corn Casserole
Ingredients needed
- Frozen corn
- Mayo
- Sour cream
- Queso fresco or cotija cheese
- Cilantro
- Tajín
- Seasonings (listed in the recipe)
Quick tip about the recipe
You can use fresh corn or canned corn if that’s what you have on hand. They will all work fro the recipe.

Making the Mexican street corn casserole recipe
- First, preheat the oven to 350F.
- In a bowl or the baking dish, combine the corn, mayo, sour cream, cilantro, salt and garlic powder. Pat it down then place in the oven.
- Bake for 40 minutes then remove from the oven. Top the dish with the crumbled cheese and the tajín. I recommend to use those at the end because it’s very common for Mexican dishes to have an element of a fresh, uncooked ingredient.
- Lastly, once cooled a bit, serve.
What to serve with Mexican street corn casserole
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Mexican Street Corn Casserole
Equipment
- 13×9 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℉.
- In a bowl or the baking dish, combine the corn, mayo, sour cream, cilantro, salt and garlic powder. Pat it down then place in the oven.
- Bake for 40 minutes then remove from the oven. Top the dish with the crumbled cheese and the tajín. I recommend to use those at the end because it's very common for Mexican dishes to have an element of a fresh, uncooked ingredient.
- Lastly, once cooled a bit, serve.