Mexican Street Corn Casserole
A bright and easy Mexican street corn casserole (elote-inspired) made with lime, chili, and cotija cheese. Perfect for summer dinners, potlucks, and casual gatherings.
Ingredients
- 32 oz frozen corn thawed (or canned, drained well)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Pinch of cayenne pepper optional
- 5 oz cotija cheese crumbled (or feta)
For topping:
- Additional cotija cheese
- Fresh cilantro chopped (optional)
- Light sprinkle chili powder or Tajín
Instructions
- In a large skillet, melt a small amount of butter over medium heat. Add the corn and cook for 5–7 minutes, stirring occasionally, until heated through and just starting to get a little color.
- Reduce the heat to low. Stir in the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and cayenne (if using). Mix until evenly coated and creamy.
- Add about half of the cotija cheese and stir to combine.
- Spoon the mixture into a baking dish. Bake at 350°F for 25–30 minutes, until heated through and just starting to bubble around the edges.
- Top with the remaining cotija cheese, chopped cilantro, and a light sprinkle of chili powder. Add a final squeeze of lime juice before serving.
Notes
- Frozen corn works best for texture, but canned corn can be used if drained well.
- Keep the mixture slightly loose—this dish is meant to be scoopable, not firm.
- If the flavor feels flat, add a little extra lime juice or cheese before serving.
- Cilantro adds freshness but can be left out if preferred.
Tried this recipe?Let us know how it was!