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 Skinner says
Great recipe! The family loves it
Jamie Thompson says
We are having a taco bar birthday/graduation party. There will be 25 people there.. if I double this recipe do you think that will be enough ?
Chris says
Went through the comments, but haven’t seen if anyone has tried this in the crockpot? If so, did it work? Thanks! Looking forward to making this for our camping group.
Erin Wilson says
What is Queso Fresco? I looked it up and it says it’s any white fresh cheese. What did you use? Feta?
Kimber Matherne says
It is a crumbly white cheese. It is not feta but usually sold in a round wheel. I can find it in the cheese section of most grocery stores including Walmart in the south
Terri Jones says
It’s a crumbly mexican cheese. It’s delicious and mild..
Shawn says
I halved the recipe but only used 12 oz frozen corn, so the ratio to liquid was a bit off. However, the taste was amazing and it was super easy to pull together. Next time more corn!
Christine @ myblissfulmess.com says
Excellent side dish for a Mexican inspired dinner. I served this along side some Cilantro Lime Ranch Grilled Chicken. This corn casserole makes a lot, but it reheats well. I did not use the cayenne pepper but used black better instead. I also used light mayo and light sour cream with awesome results.
LaShondra Burke says
Delicious taste before putting in the oven.
Michael Harrell says
Great base to start the recipe but I actually did some modifications. Traveling extensively through Mexico and having eaten this many times, I start by heating a cast iron skillet to high temp, add a dash of butter to wet the bottom and char the corn first. After doing in batches I move all ingredients to the crock pot for 3-4 hours on low. My wife’s family is all from Mexico and says it’s the best they have had.