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Super Easy Mexican Street Corn Casserole topped with queso fresco.
4.96 from 22 votes

Mexican Street Corn Casserole

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  • 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


  • 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:

Calories: 289kcal (14%)Carbohydrates: 28g (9%)Protein: 7g (14%)Fat: 18g (28%)Saturated Fat: 5g (31%)Cholesterol: 25mg (8%)Sodium: 393mg (17%)Potassium: 386mg (11%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 450IU (9%)Vitamin C: 8.4mg (10%)Calcium: 122mg (12%)Iron: 1mg (6%)

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)