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!

Mexican Street Corn Casserole is an absolutely scrumptious 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.

Jump to:

• Ingredients for Mexican Street Corn Bake
• 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 cheese or cotija
• cilantro, chopped, optional
• limes for top, optional
  

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

1. Preheat your oven to 350°F. Prepare a 9x13" baking dish with nonstick spray.
   
   
2. In a large bowl, combine mayonnaise, sour cream, chili powder, garlic powder, and salt.
   
   
   
   
3. Stir in corn, and 5 ounces of queso fresco cheese (or cotija cheese).
   
   
   
   
4. Add to the prepared baking dish.
   
   
   
   
5. Top with 2-3 tablespoon fresh chopped cilantro and 3 ounces of queso fresco (or cotija cheese).
   
   
   
   
6. 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.