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

9x13 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.

Nutrition

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