This Mexican Street Corn Casserole is super easy to make and crazy delicious! With only a few ingredients you can have this whipped up and in the oven in as little as 5 minutes. Once it bakes you are in for a treat! This casserole is rich and creamy and filled with the bright flavors of Mexican street corn. The best part is that since this Mexican Street Corn Casserole is made and baked completely in one dish, there is almost no clean up! You can enjoy the meal and not worry about the dishes you have waiting on you afterward.
Mexican Street Corn Casserole Recipe
Mexican street corn has always been on my list of sides that are so good they give other veggies and sides a bad name. When I visited Austin last week for a blog conference we ventured out to Torchy’s Tacos. If you have never been, it is well worth your time to go a bit out of your way to try it if you are ever in the vicinity of one. I have been to Torchy’s a handful of times on my trip through Texas, but I have never tried their Mexican Street Corn until this trip.
Why? I don’t know! It seems so obvious that it would be amazingly delicious and it was every bit as good as I could have imagined. Their twist on the classic street corn was to take the creamy goodness and bold flavors and layer them in a cup so that you could eat it with a spoon. It was love at first bite.
Since a week after I got home I was still dreaming of this Mexican Street Corn in a cup, I thought I should probably try my hand at recreating it. Although this isn’t an exact replica, it is also really delicious and has all the wonderfulness of Mexican Street Corn served in a super easy to eat way.
So give it a try and let me know what you think in the comments!
What to serve Mexican Street Corn Casserole with
This Mexican Street Corn Casserole goes well any meal you need a little more delicious with. Just kidding, but really, it can pack a punch when you serve it with anything Aexican inspired or just more classic American meat dishes. Since this dish serves a crowd it is great for a family dinner, but also perfect for a potluck or barbecue! Here are some meal ideas that I think are perfect for this dish:
- Tacos– Duh! Torchy’s had the right idea. It goes perfectly with my absolute FAVORITE Taco Meat recipe!
- Fajitas– Especially these Baked Chicken Fajitas that are just as easy!
- Carne Asada– Try this classic Carne Asada recipe!
- Hamburgers or Hot Dogs– We had the Mexican Street Corn Casserole with hamburgers yesterday and it was an awesome way to mix up the normal sides and do something new!
- Grilled steak or chicken– Since grilling season is right around the corner, this side can be your new go to for almost anything you make on the grill!
How to Make Mexican Street Corn Casserole
I am going to walk through some highlights of the recipe here. Hopefully if there are any questions that pop up on the recipe for you, this will answer them. If not feel free to pop them in the comments for me. You can find the full, printable recipe card at the bottom of the post.
Mexican Street Corn Casserole Ingredients
- 32 oz frozen corn, thawed- This is a large family sized bag of corn. If you didn’t take the corn out of the freezer to thaw, you can pop it in the microwave for a few seconds until it gets to be thawed then work from there.
- 1/2 cup mayonnaise- Yes, this recipe has mayonnaise, but it doesn’t taste like mayonnaise!
- 1/2 cup sour cream- I use regular sour cream, but you could also substitute light sour cream for a good result.
- 1.5 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cayenne (optional)- I leave this out or reduce it to just a dash when I am making it for the kids, but both my husband and I really enjoy it with a kick. If you don’t want spicy make sure to leave this out!
- 5 oz queso fresco, grated or crumbled- This is a Mexican cheese and can often be found in the case with the specialty cheeses if it is not in the regular cheese section. If you can’t find it at all, you could use monterey jack cheese, it is quite different than queso fresco, but it would still be yummy.
For Garnish
- 1/4 cup fresh cilantro, chopped- If you are one of those weird cilantro haters, I don’t understand you, but you can leave this out.
Mexican Street Corn FAQ’s
Q: Can I half the Mexican Street Corn Casserole recipe?
A: Yes! This recipe does make a lot. If you prefer to make a smaller amount you can easily half the recipe to get a size that serves 4 easily.
Q: Can I make this lighter?
A: I have created this recipe modeled after the flavors in traditional Mexican Street Corn. You can try using light sour cream or mayo or slightly lower quantities of them, but it may impact the flavor of the dish.
Q: Can I use canned corn instead of frozen?
A: I suppose you could if you drained it and used the same quantity. I prefer the taste/texture of frozen corn over canned corn though.
I hope that you enjoy this recipe as much as me and my family do!
If you do get a chance to try it, I would love it if you let me know! You can leave me a comment below, or if you post a picture on Instagram, make sure to tag me @easyfamilyrecipes so that I can see what you are cooking up! It makes my day to see others enjoying the recipes that I share!
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Mexican Street Corn Casserole
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
Instructions
- Preheat the oven to 350˚F
- Pour the corn into a large casserole dish. Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until combined.
- Bake for 30-40 minutes or until heated through and the sides begin to bubble.
- Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. Enjoy!
Nutrition Information:
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
betty d cooksey says
January 19, 2019 at 1:52 pmCan you use Cotija cheese in place of queso fresco?
Laura says
February 1, 2019 at 8:31 amCan I use Crema instead of sour cream?
Karen Bilza says
February 2, 2019 at 2:47 pmRoberta Greany. The Amish have a sweet and sour corn relish. I found the receipe in a canning cookbook.
Nancy Znamierowski says
March 1, 2019 at 5:21 pmHave made it a day ahead for a dinner party tomorrow. Baked it for 30 minutes. How long should it bake in the reheat and should any of the ingredients be added so it won’t be dry? Will be serving it with enchiladas. Very tasty.
Pilar Dexter says
March 12, 2019 at 9:35 amDo you cover the pan when it goes to the oven?
Kimber Matherne says
March 21, 2019 at 5:04 pmI cook this dish uncovered in my oven. That said, each oven cooks differently based on size, heat source, climate etc. If you notice it getting more browned than you want, then you can loosely cover with foil for the remainder of the cook time.
Jinni says
March 15, 2019 at 10:33 amI use cotija cheese, Crema fresca instead of sour cream and normally put in lime juice and grated parmesan cheese to make it more like the “Eloté in a cup” we had in San Antonio. It’s so good regardless of how you make it, lol. It’s a recipe you can play around with until you get it the way you like it.
Renee Zemanski says
April 7, 2019 at 5:55 pmMaking this tomorrow night! Can’t wait because I love Mexican Street corn. You can substitute feta for cojita; it’s hard to find around here. Also, I am one of those weird cilantro haters — it tastes just like soap to me!!!
DIana Sadler says
May 4, 2019 at 9:00 amIf cilantro tastes like soap to you it’s because of an enzyme: ”
Of course some of this dislike may come down to simple preference, but for those cilantro-haters for whom the plant tastes like soap, the issue is genetic. These people have a variation in a group of olfactory-receptor genes that allows them to strongly perceive the soapy-flavored aldehydes in cilantro leaves.”
Laura says
April 12, 2019 at 10:23 amWe have very good friends in Mexico City and my husband also has the same issue of tasting soap when eating cilantro. When he mentioned this to our friends, they said it is because it is not washed well enough. So try washing it it a little extra to see if it helps the soap taste…
DIana Sadler says
May 4, 2019 at 10:00 amIf cilantro tastes like soap to you it’s because of an enzyme: ”
Of course some of this dislike may come down to simple preference, but for those cilantro-haters for whom the plant tastes like soap, the issue is genetic. These people have a variation in a group of olfactory-receptor genes that allows them to strongly perceive the soapy-flavored aldehydes in cilantro leaves.”
Diana Wyatt says
April 30, 2019 at 6:38 pmFamily loved this recipe.
Shannon Dick says
May 2, 2019 at 10:00 amHas anyone tried doing this in the Instant Pot? Wanting to do it for Cinco de Mayo pitch in tomorrow! TIA!