Street Corn Casserole | Precious Core

November 27, 2024 Stan

This Mexican style street corn casserole is creamy, cheesy, sweet and spicy all at the same time! It’s the perfect deconstructed version of a classic Mexican Elote, and is perfect for serving at parties or get-togethers, teamed up with some chips and nachos!

While I absolutely love creating recipes based on my Cameroonian heritage, I’m also a huge fan of Mexican cuisine’s big, bold flavors.

My simple 4 ingredient guacamole and mango avocado salsa have both been absolute hits in my household, and I’m absolutely obsessed with my simple mango shrimp salad, which packs a ton of flavor and deliciousness.

This time, I really wanted to experiment with something easier and effortless, and what could be better than a nice dip?

Jump to:

Why You’ll Love This Recipe

It’s a super easy one pan dish. Perfect to make when you’re looking for a quick side dish that doesn’t need a lot of pans and dishes to clean up afterwards.
The flavors and absolutely amazing and incredibly versatile– you can pair it with roast meats and grills to your Tex-Mex favorites and it’ll always be a stunner.
It’s comfort food in a dish! You can make it when you’re hosting a crowd or just need something simple to carry along on a potluck.

Ingredients Needed

Corn: I used frozen corn for this recipe simply because it’s super convenient. If you have fresh corn, you can strip it off the cob and use it instead- it totally works! You can also use your leftover fresh corn to make some corn avocado salad if you want to.

Sour cream: Just some regular sour cream, for its rich, creamy and tangy deliciousness.

Queso Fresco: Undoubtedly the best kind of cheese for this recipe! You could use Cotija cheese or Mexican blend (or a mix of both) if you want to, but I would highly recommend using Queso Fresco for its amazing flavor and texture.

Mayonnaise: This one’s another important ingredients, which will form the base of the dip, and lend it that rich, creamy texture. You can use homemade mayonnaise too, if you want to.

Seasonings: To season, I just used some garlic powder, cayenne pepper, salt and crushed black pepper.

Substitutions & Variations

To lend the Mexican corn casserole a bit of a smoky flavor and aroma, add half a teaspoon of smoked paprika into the mix.
For that tangy, citrusy flavor, sprinkle some freshly grated lemon zest (or lime zest) generously over it, and then follow it up with the cheese.
Experiment with different mix-ins and toppings like chopped jalapenos, bell peppers and green onions to add some extra flavor and texture to the dish.
To make the dish vegan, use vegan mayonnaise and vegan cream for the base, and top the casserole with lots of vegan cheese or a generous sprinkle of nutritional yeast.

How to Make Street Corn Casserole

To make the corn casserole, you’ll need to get all your ingredients ready and start preheating your oven at 350 F. Also grease your casserole dish with some cooking spray or butter.

1: Prepare the Base

In a small bowl, combine the mayonnaise, sour cream, cayenne pepper, garlic powder, and half of the queso fresco.

2: Add the Corn and Seasonings

Stir in the thawed corn kernels and season with a pinch of salt and black pepper.

3: Arrange and Bake

Transfer the mixture to the prepared casserole and spread it out evenly with a spatula. Place the casserole in the preheated oven and bake for 35 to 40 minutes, until the corn is heated through.

4. Top with Cheese

Remove the street corn casserole from the oven and sprinkle with the remaining queso fresco on top.

5. Finish Up and Serve

Garnish with fresh cilantro and serve with fresh lime wedges.

Baked street corn casserole garnished with fresh cilantro.

Tips to Make the Best Mexican Corn Casserole

To lighten up the dish, you can use light mayonnaise and light sour cream instead of the regular ones.
To lend it an extra depth of flavor, you can first pan roast the corn until it is slightly charred, allow it to cool down completely and then follow the recipe as-is. If you’re doing this though, remember that since the corn is already cooked, it’ll need less time in the oven.
Store your leftover corn casserole in the same dish (covered up with plastic wrap) in the refrigerator for 2-3 days. If you have a small portion, you can just transfer it to an airtight container instead.
To reheat the Mexican corn casserole, simply pop it in the microwave and stop at every 30 second interval until it has warmed through.
To make this dish ahead of time, you can assemble it in the casserole, wrap it up with cling wrap and refrigerate it for up to a day. Then, when you want to serve it, just pop it in the oven and you’re sorted.
You can use up any leftover cheesy corn as a topping over your hot dogs, or with your tacos, burritos and enchiladas!

Close up of corn casserole topped with lime wedges.

What Goes with Mexican Street Corn Casserole?

Serve this sweet corn dip with nachos or tortilla chips for a get-together you’re hosting.

Mexican street corn casserole in a white baking dish.

Recipe Frequently Asked Questions

Can I use canned corn instead of frozen corn?

Yes, you absolutely can! Just make sure you drain it completely before using it in the recipe.

What other seasonings can I use?

You can try using many other seasonings here. Taco seasoning, cumin powder, mixed herbs, chili lime seasoning, and Southwest Chipotle blend are all great choices.

More Appetizers to Try

If you make this recipe please leave a star rating below. Your rating helps others find the recipe plus I love hearing from you! Thank you!

Preheat the oven to 350 degrees F and grease a casserole dish with cooking spray.
In a small bowl, combine the mayonnaise, sour cream, cayenne pepper, garlic powder, and half of the queso fresco.
Stir in the thawed corn kernels and season with a pinch of salt and black pepper.
Transfer the mixture to the prepared casserole and spread it out evenly with a spatula.
Place the casserole in the preheated oven and bake for 35 to 40 minutes, until the corn is heated through.
Remove the street corn casserole from the oven and sprinkle with the remaining queso fresco on top. Garnish with fresh cilantro and serve with fresh lime wedges.

To lend it an extra depth of flavor, you can first pan roast the corn until it is slightly charred, allow it to cool down completely and then follow the recipe as-is. If you’re doing this though, remember that since the corn is already cooked, it’ll need less time in the oven.

Store your leftover corn casserole in the same dish (covered up with plastic wrap) in the refrigerator for 2-3 days. If you have a small portion, you can just transfer it to an airtight container instead.