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Mexican Street Corn Casserole

Mexican Street Corn Casserole: A Creamy Family Delight

Enjoy the vibrant flavors of Mexican Street Corn in this creamy casserole that's a family-friendly favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups corn fresh, canned, or frozen
  • 1 cup sour cream or Greek yogurt for a lighter option
  • 1/2 cup mayonnaise light version optional
  • 1 cup cotija cheese or feta as a substitute
  • 1/4 cup cilantro fresh, chopped; parsley can be used as substitute
  • 1 tablespoon lime juice fresh-squeezed is ideal
  • 1 teaspoon chili powder adjust based on spice preference
  • 1 teaspoon garlic powder or use fresh garlic
  • to taste salt
  • to taste black pepper
Optional Toppings
  • 1 cup shredded cheese for topping
  • to taste extra cilantro or jalapeños for garnish

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • spatula

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine corn, sour cream, mayonnaise, cotija cheese, cilantro, lime juice, chili powder, garlic powder, salt, and black pepper. Mix until blended.
  3. Lightly grease a 9x13 inch baking dish. Pour the corn mixture into the dish, spreading it evenly.
  4. Sprinkle shredded cheese over the corn mixture and optionally add extra cilantro or jalapeños.
  5. Bake in the preheated oven for 25-30 minutes until golden and bubbly.
  6. Remove from the oven and let cool for a few minutes before garnishing with cilantro and lime wedges.
  7. Serve warm and enjoy with grilled meats or fresh salads.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 37gProtein: 9gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 420mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

This casserole can be made a day in advance and stored in the fridge; bake within 2 days for best results.

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