The Best Mexican Street Corn Casserole You’ll Ever Make

If you’ve ever sunk your teeth into a cob of Mexican street corn—elote, if we’re being formal—you know it’s not just a snack. It’s an experience.

You’re standing there, blissfully ignoring the fact that crema is on your nose, your fingers are dusted with chili powder, and cheese is snowing off the top—but you don’t care. Why? Because it’s delicious chaos.

Now, imagine all that flavor—the sweet corn, the tangy lime, the smoky spices, the salty cotija, the creamy everything—but served piping hot in a bubbly, golden casserole. No corn cob balancing act required. Just a spoon, a plate, and the deepest kind of satisfaction.

That’s the magic of Mexican Street Corn Casserole.

This dish is what happens when cozy comfort food meets a street food flavor explosion. It’s creamy, cheesy, zesty, and just spicy enough to make your taste buds sit up straight.

And the best part? It’s embarrassingly easy to make. No grill, no fuss—just a bowl, a baking dish, and a craving for something bold.

What You’ll Need (a.k.a. the VIP Guest List)

• 4 cups corn kernels (fresh off the cob, frozen, or canned—your call)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons lime juice (fresh is best)
• 1 finely chopped jalapeño (seeds removed for less heat, or keep ’em in if you’re spicy like that)
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 cup crumbled cotija cheese (feta works too if cotija is playing hard to get)
• 1 cup shredded cheddar or Monterey Jack
• Salt and pepper, to taste
• Chopped fresh cilantro for garnish (unless you’re a cilantro-hater, in which case—we respect your choices)

How to Make It (Spoiler: It’s Almost Too Easy)

1. Preheat that oven to 350°F. Light a kitchen candle if you’re feeling fancy.
2. In a large bowl, combine the corn, mayo, sour cream, lime juice, jalapeño, chili powder, garlic powder, smoked paprika, salt, and pepper. Stir like you mean it.
3. Fold in half of your cotija and shredded cheese. This is the moment things start to smell suspiciously delicious.
4. Transfer the mixture into a greased 9×13 baking dish. Sprinkle the remaining cheese on top like you’re decorating a pizza you truly believe in.
5. Bake for 25 to 30 minutes, or until the edges are bubbling and the top is golden. Try to resist sticking your spoon in too early. (Or don’t. Live your life.)
6. Remove from the oven, sprinkle with more cotija and chopped cilantro, and maybe squeeze another little lime wedge over the top for that final “wow” moment.

When to Serve It

This casserole works as a side dish for taco night, sure—but it can also steal the spotlight.

It’s a hit at potlucks, a winner for backyard BBQs, and honestly, a comfort food savior on those nights when you just want to eat something warm, creamy, and full of flavor while binge-watching your favorite show in sweatpants.

Want to stretch it into a meal? Serve it with grilled chicken or steak, tuck it into a tortilla, or top it with a fried egg. Boom—breakfast-for-dinner magic.

What to Do With Leftovers

If you somehow manage to have leftovers, they reheat like a dream. A quick spin in the microwave, maybe a fresh sprinkle of cheese or a splash of lime, and it’s just as tasty the next day.

Some might say even better. We’re not saying you should eat it cold, straight from the fridge with a fork at midnight… but we’re not not saying it either.

Mexican Street Corn Casserole is everything you love about elote, wrapped up in a warm, cozy, craveable dish that’ll have your friends asking for the recipe—and your leftovers. It’s cheesy, it’s bold, and it’s unapologetically addictive.

Bottom line? This dish deserves a permanent spot in your recipe rotation. Make it once, and you’ll get it. Make it twice, and you’ll start making excuses to invite people over just to show it off.