This Mexican Street Corn Casserole recipe is a guaranteed crowd-pleaser, effortlessly blending ease of preparation with an explosion of delicious flavors! You’ll be amazed at how quickly you can get this dish ready for the oven – we’re talking about a mere 5 minutes of prep time. Once baked to golden perfection, prepare to indulge in a rich, creamy casserole brimming with the vibrant taste of authentic Mexican street corn. The ultimate bonus? This recipe is a one-dish wonder, meaning minimal cleanup and maximum enjoyment!
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Discover the Magic of Mexican Street Corn Casserole
Mexican street corn, or Elote, has always held a special place in the realm of side dishes. Its irresistible flavor profile often overshadows other vegetable accompaniments. My recent trip to Austin for a blog conference led me to a culinary gem: Torchy’s Tacos. If you ever find yourself near one of their locations, a detour is absolutely justified – their food is that good.
While Torchy’s Tacos was a familiar stop during my Texas travels, it was on this particular visit that I finally tried their Mexican Street Corn. The question is, why had I waited so long? It seemed obvious that the combination of creamy texture and bold Mexican spices would be incredible, and it surpassed all expectations. Torchy’s innovation was serving this classic street corn in a cup, layered for easy spoon-eating. It was truly love at first bite.
Back home, just a week after my trip, I found myself still craving that flavorful Mexican Street Corn in a cup. The solution? Attempt to recreate it myself! While this recipe isn’t an exact copycat, it perfectly captures the essence of Mexican Street Corn, delivering all that wonderful flavor in a convenient and easy-to-serve casserole.
So, give this Mexican Street Corn Casserole recipe a try and let me know what you think in the comments below! Your feedback is always appreciated.
Unveiling Mexican Street Corn (Elote)
For those unfamiliar, Mexican Street Corn, known as Elote in Mexico, is a beloved street food staple. Traditionally, it features a grilled or roasted ear of corn lavishly coated with mayonnaise, a blend of zesty spices, and crumbled cheese, served right on the cob.
This Elote Casserole draws inspiration from these authentic Mexican street corn flavors, transforming them into a mouthwatering and incredibly simple casserole side dish. Perfect for feeding a crowd, it’s an ideal addition to family dinners, potlucks, or backyard barbecues. This Mexican Street Corn Casserole is sure to become your new go-to side for any occasion.
Step-by-Step Guide to Making Your Mexican Street Corn Casserole
Let’s delve into the recipe highlights. This section aims to address any questions you might have as you prepare this dish. If anything remains unclear, feel free to ask in the comments! The complete, printable recipe card awaits you at the bottom of this post for your convenience.
Ingredients and Smart Swaps
- Frozen corn, thawed: A family-sized bag of frozen corn is perfect for this recipe. If you forget to thaw it in advance, a quick zap in the microwave will do the trick. Alternatively, you can use the same amount of canned corn, thoroughly drained, or fresh corn kernels cooked and cut from the cob for the freshest flavor.
- Mayonnaise: Yes, mayonnaise is key to the creamy texture, but don’t worry, the casserole won’t taste overtly like mayo. Light mayonnaise is acceptable, but Miracle Whip is not recommended due to its significantly different flavor profile.
- Sour cream: Regular sour cream is my preference, but light sour cream can be substituted with great results, offering a slightly lighter option without sacrificing creaminess.
- Spices: The magic blend consists of chili powder, garlic powder, salt, and a pinch of cayenne pepper (optional). When cooking for children, I usually omit the cayenne or use just a tiny dash. However, for adults who enjoy a bit of heat, the cayenne adds a delightful kick. Feel free to adjust or skip it entirely to control the spice level.
- Queso fresco, grated or crumbled: This authentic Mexican cheese can usually be found in the specialty cheese section or the regular cheese aisle of well-stocked supermarkets. If queso fresco is unavailable, Parmesan cheese can be used as a substitute, though it has a different flavor. Cotija cheese is another excellent alternative, being closer in taste and texture to queso fresco.
For a Fresh Garnish:
- Fresh cilantro, chopped: For those who aren’t fans of cilantro, it can simply be omitted. However, its fresh, bright flavor truly enhances the overall dish.
- Lime Juice: A squeeze of fresh lime juice over the finished casserole adds a final touch of zesty brightness that complements the richness perfectly.
Step-by-step instructions for preparing Mexican Street Corn Casserole, showing the process of mixing corn, mayonnaise, sour cream, and spices in a casserole dish, topping with cheese, and baking before garnishing with cilantro.
Simple Recipe Steps
This incredibly easy Mexican Corn Casserole is made entirely in one dish, simplifying both cooking and cleanup!
- Preheat your oven to 350°F (175°C).
- Pour the thawed corn into a large casserole dish. A 9×13 inch baking dish or a 2.5-3 quart casserole dish works perfectly.
- Add the mayonnaise, sour cream, spices (chili powder, garlic powder, salt, cayenne pepper if using), and half of the queso fresco to the casserole dish.
- Thoroughly mix all ingredients together, scraping down the sides of the dish as needed to ensure everything is well combined.
- Bake in the preheated oven for 30-40 minutes, or until the casserole is heated through and the edges are bubbly.
- Remove from the oven and sprinkle the remaining queso fresco evenly over the top.
- Garnish generously with fresh cilantro and a squeeze of fresh lime juice just before serving.
Creative Recipe Variations
While this Mexican Street Corn Casserole recipe is fantastic as it is, there are several exciting variations you can explore to customize it to your taste!
- Jalapeño Street Corn Casserole: For a spicier version, incorporate diced jalapeño peppers into the corn mixture before baking. If you prefer a milder heat, diced green chilies are a wonderful alternative, adding flavor without intense spice.
- Loaded Elote Casserole: Take it to the next level with a “loaded” variation! Sauté diced onions and bell peppers until softened. Add these sautéed vegetables to the corn mixture along with diced green chilies and crumbled bacon (optional, for extra richness). Bake as directed, and for the final touch, garnish with sliced jalapeños and diced green onions in addition to the standard cilantro and lime.
- Spicy Mexican Corn Casserole: To really amp up the heat, you have a few options. Increasing the amount of cayenne pepper is a simple way to add more spice without altering the core flavor profile. For even more intense heat and texture, you can add red pepper flakes and diced jalapeños directly to the corn mixture. Experiment to find your perfect spice level!
Serving Suggestions for Mexican Street Corn Casserole
This versatile Mexican Street Corn Casserole elevates any meal it accompanies, adding a burst of flavor and creamy texture. While it’s a natural partner for Mexican-inspired dishes, it’s equally delicious alongside classic American main courses. Its crowd-pleasing nature makes it ideal for family dinners, potlucks, and barbecues alike. Here are some meal ideas that pair perfectly with this casserole:
- Grilled chicken or steak
- Tacos or fajitas
- Pulled pork sandwiches
- BBQ ribs
- Burgers
Storing and Reheating Leftovers
Good news! Leftovers of this Mexican Corn Casserole are just as delicious the next day. Store any remaining casserole in a covered container in the refrigerator for up to 3-4 days.
To reheat, microwave individual portions in 30-second intervals, stirring in between, until heated through. Alternatively, reheat the casserole covered in an oven-safe dish at 350°F (175°C) until warmed through.
Mexican Street Corn Casserole FAQs
Can I halve the recipe?
Yes, absolutely! This recipe does make a generous portion, perfect for a crowd. If you need a smaller batch, simply halve all the ingredient quantities to create a casserole that comfortably serves around 4 people.
Can I make it lighter?
This recipe is designed to capture the authentic flavors of traditional Mexican Street Corn, which inherently includes creamy and rich elements. You can experiment with using light sour cream or mayonnaise, or slightly reduce their quantities. However, be aware that these adjustments may subtly alter the overall flavor profile of the dish.
Can I use canned or fresh corn instead of frozen?
Yes, you can! Substitute with an equal amount (32 oz) of canned corn, making sure it is thoroughly drained before use. Fresh corn kernels, cooked and cut from the cob, are also an excellent option, especially during corn season.
What exactly is Mexican Street Corn?
Mexican Street Corn, or Elote, is a popular and iconic street food in Mexico. The traditional preparation involves grilling or roasting corn on the cob and then generously slathering it with mayonnaise, a blend of spices, and crumbled cheese. It’s typically enjoyed right off the cob for a truly authentic street food experience.
Explore More Easy Side Dish Recipes
If you enjoyed this Mexican Street Corn Casserole recipe, I encourage you to explore more simple and delicious side dish recipes for your busy weeknights!
You can find a wide variety of side dish recipes on my blog. Or, for more corn-centric inspiration and other Mexican-inspired side dishes, browse the related recipes linked below.
I sincerely hope you and your family love this recipe as much as mine does!
If you try making this Mexican Street Corn Casserole, I would love to hear about it! Leave a comment below to share your thoughts, or if you post a photo on Instagram, tag me @easyfamilyrecipes so I can see your culinary creations. It truly brightens my day to see others enjoying the recipes I share!
And before you go… If you’re always seeking recipe inspiration like I am, be sure to sign up for my email list! I regularly send out my newest favorites, recipes my family is currently loving, and tried-and-true classics. It’s a free and easy way to stay inspired in the kitchen. You can click here to sign up or use the button below.
Ingredients
- 32 oz frozen corn, thawed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1.5 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cayenne, optional
- 5 oz queso fresco, grated or crumbled
For Garnish
- 1/4 cup fresh cilantro, chopped
- fresh lime juice, to taste
Instructions
- Preheat oven to 350°F (175°C).
- Pour thawed corn into a large casserole dish. Mix in mayonnaise, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until well combined.
- Bake for 30-40 minutes, or until heated through and edges are bubbly.
- Sprinkle remaining queso fresco over casserole and top with chopped cilantro. Enjoy!
Last step! Share a picture on Instagram and tag me at @easyfamilyrecipes!
Nutrition Information
Calories: 289kcal (14%), Carbohydrates: 28g (9%), Protein: 7g (14%), Fat: 18g (28%), Saturated Fat: 5g (31%), Cholesterol: 25mg (8%), Sodium: 393mg (17%), Potassium: 386mg (11%), Fiber: 3g (13%), Sugar: 1g (1%), Vitamin A: 450IU (9%), Vitamin C: 8.4mg (10%), Calcium: 122mg (12%), Iron: 1mg (6%)
