Mexican Corn Bake Recipe

Get ready to savor the deliciousness of Mexican Corn Bake! With corn, creamy mayo, tangy queso fresco cheese, and a hint of chili powder all baked to perfection, it's a nice explosion of flavors and textures. Whether as a side or a star, this Mexican street corn casserole is a must-try that brings the joy of street food right to your table. Dive into this easy side dish and enjoy!

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Mexican Street Corn Casserole is a delicious dish that captures the essence of classic Mexican street corn, also known as "elote." With its irresistible flavors and convenient nature, it's perfect for bringing people together at gatherings, potlucks, or barbecues. Whether enjoyed as a delightful side dish or a satisfying main course, this casserole is sure to satisfy everyone's taste buds.

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Try some of our other favorites, such as Cheese Corn Bake, Zucchini Tomato Casserole, Italian Pasta Salad, or The Best Broccoli Casserole.

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Ingredients for Mexican Street Corn Bake
FAQs
Top Tips
How to make Mexican Street Corn Bake
Mexican Corn Bake Recipe

Ingredients for Mexican Street Corn Bake

frozen corn, thawed
mayonnaise
sour cream
chili powder
garlic powder
salt
queso fresco or cotija cheese
cilantro, chopped, optional
limes for top, optional

FAQs

What is Mexican Street Corn Bake?

It’s a casserole-style twist on elote (Mexican street corn), combining roasted corn, mayo, crema or sour cream, lime, cheese (usually cotija or queso fresco), chili powder, and other seasonings, baked to creamy, cheesy perfection.

Can I use canned or frozen corn instead of fresh corn?

Absolutely! Canned or frozen corn works great—just drain canned corn well or thaw frozen corn before using. For extra flavor, char it in a skillet before mixing.

What kind of cheese should I use?

Cotija is traditional, but queso fresco, feta, or even shredded cheddar or Monterey Jack work well. Use what you love or have on hand!

Can I make this dish ahead of time?

Yes! Assemble it up to a day in advance, cover, and refrigerate. When ready to serve, bake it fresh and top with lime juice and cilantro just before serving.

What goes well with Mexican Street Corn Bake?

It’s great alongside tacos, grilled meats, or as a potluck side. Or just grab a spoon and dig in—no judgment here.

Top Tips

Use fresh, frozen, or canned corn kernels, depending on availability. If using canned corn, make sure to drain it well before incorporating it into the dish.
A mix of mayonnaise and sour cream creates a creamy base for the casserole. Adjust the ratio to your taste preference.
Adding chopped cilantro and a squeeze of lime juice after baking adds freshness and balances the richness of the casserole.
Feel free to get creative – you can add diced bell peppers, jalapeños, or even cooked chorizo for extra flavor and texture.
Let it rest: Allow the casserole to rest for a few minutes after removing it from the oven. This helps the flavors meld together and makes it easier to serve.
Leftover corn casserole should be stored in an airtight container in the refrigerator for up to 4 days.

How to make Mexican Street Corn Bake

Preheat your oven to 350°F. Prepare a 9x13" baking dish with nonstick spray.
In a large bowl, combine mayonnaise, sour cream, chili powder, garlic powder, and salt.
Stir in corn, and 5 ounces of queso fresco cheese (or cotija cheese).
Add to the prepared baking dish.
Bake in preheated oven for 30-40 minutes or until heated through and bubbly around the edges. Top with 2 ounces of queso fresco (or cotija), fresh cilantro, and even some lime juice, if desired. Scoop and enjoy!