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This Mexican street corn casserole will have your elote cravings fixed in no time! With just a few ingredients, you’ll have the best side dish to wow everyone.
Take elote off the cob!
Enjoy all the deliciousness of Mexican street corn baked into a warm, cheesy casserole.
It’s a comforting one-pan side dish that feeds a crowd.
No matter the occasion, this elote casserole is sure to bring fiesta to the table!
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Whether it’s for Taco Tuesdays or Thanksgiving, there’s always room for more corn recipes. Don’t miss our copycat Chipotle corn salsa and vegan street corn salad!
Why You’ll Love This Mexican Street Corn Casserole Recipe
- Because it’s served casserole-style, this street corn recipe is an easy way to feed a crowd.
- This elote casserole has all the flavor and comfort of classic Mexican street corn, but with less effort to prepare.
- Serve this Mexican street corn casserole as a side or main dish! The leftovers even reheat beautifully.
Ingredients
Canned corn – You can cut fresh corn from the cob, but canned corn makes it so much quicker to satisfy those Mexican street corn cravings.
Sour cream and mayonnaise – This casserole version of elotes wouldn’t be complete without that creamy mayo sauce.
Fresh cilantro – Always go for fresh cilantro for the best flavor.
Parmesan cheese – Cotija cheese will also be perfect for this street corn casserole recipe.
Chili powder, garlic powder, and cumin – These give our casserole that signature Mexican street corn flavor.
Lime juice – Adds brightness and cuts through the richness of the Mexican street corn side dish. You can also include the lime zest!
Salt and black pepper – Season your corn casserole to taste.
Non-stick cooking spray – To keep your baked Mexican corn from sticking to the baking dish.
Ingredient Substitutions For Mexican Street Corn Bake
Frozen Corn
Feel free to use frozen corn in this easy Mexican street corn bake! Just thaw it completely so your casserole stays creamy.
Ancho chili powder
We used regular chili powder, but ancho chili powder adds a delicious smoky sweetness.
Queso fresco
Want a more authentic flavor in your Mexican corn bake? Use queso fresco instead of Parmesan cheese!
Tips For Making This Recipe
Grill Your Corn
For that smoky, crave-worthy elote flavor, grill your corn! Just toast the drained canned corn in a hot skillet until the kernels get a nice char.
Make it Lighter
For a lighter Mexican street corn casserole, use light sour cream, light mayonnaise, and plant-based Parmesan cheese.
Serving Ideas
This street corn side dish is perfect with other Mexican dishes like enchiladas, tacos, and burritos!
Easy Street Corn Recipe FAQs
What’s the difference between elote and street corn?
Elote and Mexican street corn are actually the same thing! Elote, meaning “corn cob” in Spanish, is a beloved corn street food covered in mayo, chili powder, lime, and cotija cheese.
What powder do they use for elotes?
Elotes are usually seasoned with chili powder, smoked paprika, chipotle powder, cumin, cayenne, garlic powder, and salt. You can also sprinkle Tajin on before serving for extra zing!
Why is my street corn casserole runny?
Your elote corn casserole might end up runny if you don’t drain the canned corn well!
Can I prepare corn casserole the night before?
Yes, this elote casserole recipe is make-ahead friendly. You can prep it the night before and bake it the next day.
How to store and reheat corn casserole?
You can store your Mexican street corn casserole in an airtight container in the fridge for up to 4 days. Just reheat it in the microwave until warm.
More Delicious Holiday Recipes
- Air Fryer Corn Ribs
- Crockpot Green Bean Casserole
- Baked Salmon with Mayonnaise
- Crockpot Shepherd’s Pie
- Make-Ahead Mashed Potatoes
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Mexican Street Corn Casserole
Equipment
Ingredients
- 20 oz canned corn, drained
- 1/4 cup sour cream
- 1/3 cup mayonnaise
- 1/2 cup fresh cilantro, chopped
- 1/4 cup Parmesan cheese, grated
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1/2 tbsp cumin
- 2 tbsp lime juice
- Salt to taste
- Pinch black pepper
- Non-stick spray
Instructions
- Preheat the oven to 350°F. Lightly grease a baking dish with non-stick spray.
- In a mixing bowl, combine the corn, sour cream, mayo, and cilantro.
- Add the Parmesan cheese, chili powder, garlic powder, cumin, lime juice, salt, and pepper. Mix until everything’s well combined.
- Pour the street corn mixture into the prepared baking dish and spread it out evenly.
- Bake for 35 minutes, or until hot and lightly golden on top.
Notes
- For that smoky, crave-worthy elote flavor, grill your corn! Just toast the drained canned corn in a hot skillet until the kernels get a nice char.
- For a lighter Mexican street corn casserole, use light sour cream, light mayonnaise, and plant-based Parmesan cheese.
- This street corn side dish is perfect with other Mexican dishes like enchiladas, tacos, and burritos!
Nutrition
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