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
Prep
Cook
Total
Yield 8 servings
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!
Courses Side Dish
Cuisine Mexican
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Could you do this in a crockpot?
I haven’t but I bet you could! Let me know how it goes if you give it a try!
I made this in my crockpot last night! It was delicious!i cooked on low for 2 hours.
Could you double it in a big crockpot? Or did it fill yours?
Can this be made the day before, refrigerate and bake it the day of?
Graduation party this weekend, had tacos and burritos catered. I made a huge pan of this corn. Everyone LOVED it.
Got more compliments on and requests for recipe than anything else we had. Really great and so easy! My new potluck recipe.
It tastes delicious but came out runny 😞😞😞
Amazing!! My new favorite – I’ve made it twice in two days. Took it to a party and it went quickly with many compliments. I served it after being refrigerated and it was delicious cold too! Easy and delicious!!! Thank you 😋👍🏻🙏
Really good! I put way more cayenne than was recommended because I love spicy food and it didn’t compromise any of the other flavors. I sent this recipe over to my sister. I’m excited to make it again.
Could the mayo be replaced with another 1/2 cup of sour cream or something else? My husband won’t eat anything with mayo, and I promised long ago never to trick him..
Any recommendations on substituting the mayo? I have a little one with an egg allergy. This does sound delicious!
Cream cheese maybe? Not sure if it would work the same or not.
Use vegan mayo. Veganese or Follow Your Heart are both good.
Why would I ever use vegan mayo when it’s a side for some amazing meaty beef tacos.
Almost two months before you thoughtlessly commented, Amanda asked about a mayo substitute because her child is allergic to eggs.
Seems like someone with a child that has a food allergens would be able to google search just as the original poster would. Also seems like you could have done the same thing.
said her kid is allergic to eggs…
Wildwood Zesty Garlic Aioli! It’s vegan mayo with a nice tang.
Yes; Wildwood Aioli is what we use because of egg allergy…. it’s better than mayo!
Vegan Mayo, there are a TON of kinds to choose from, even Hellmans makes an egg free vegan mayo now…
They make Mayo without eggs. Just Mayo is the brand I buy
Why not fresh corn, if it’s in season? But either way I’ll try this soon.. looks delicious!
This was so stinking good that it may as
well of been the entree. Even better the
next night
I made it tonight & it is now a family favorite. I was never a big corn on the cob fan because picking it out of my teeth was not worth it. When I tried Mexican Street Corn it blew my mind. So I had to try this recipe and love it!!!!
Made this for a church social and had lots left over. What can I do with it. Hate to waste it.
Great recipe! Easy and delicious
Have you used Miracle Whip for the mayo?
You can try it but the flavor will be off.
Can you just use mayo and skip the sour cream? My daughter doesn’t like sour cream
This looks great…except the cilantro. Like your comment about leaving it out! I’m one of those crazy people who has the genetic curse of tasting soap when eating cilantro..wish I loved it!
Where’s the fresh lime juice? Been looking for a good recipe ever since I had this in Mexico, but they always squeezed fresh limes into the cups before serving, and that really made the dish for me! You should try it 🙂
My husband and I have always used the Mayo with lime in it when we make esquites. It’s in the Mexican food aisle at our grocery store, and they also sell it at Mexican grocery stores.
This was amazing! Even my super picky seven year old daughter loved it
I am looking for a recipe that a taco guy served as a side dish. It was corn kernels in a sweet sauce. I fell in love with it but can’t find a recipe for it. He wouldn’t share the how to make it. I have been searching for. Ten years. Hope you can maybe help me.
I dont use mayonnaise. I do use miracle whip. How would miracle whip change the taste of the dish?
Can you use Cotija cheese in place of queso fresco?
Can I use Crema instead of sour cream?
Roberta Greany. The Amish have a sweet and sour corn relish. I found the receipe in a canning cookbook.
Have 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.
I 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.