Easy Mexican Street Corn Casserole
Ladies and gentlemen, meet your new favorite potluck recipe! Mexican Street Corn Casserole is incredibly easy to make and out of this world delicious! This flavorful casserole requires very few ingredients and little prep or cleanup. It would be great for Taco Tuesdays, barbecues and holiday meals, alike!
Hey, y’all! One of my favorite family traditions is Sunday dinners at my mama’s house. I don’t want to boast or anything by my mama raised not one, not two, but three fabulous cooks! We each bring a dish to pass when we gather for family dinners- it’s our chance to show off what we’ve been working on in our kitchen.
For our last family dinner, my brother brought a banging pork loin and my mom prepared a turkey breast. I decided to whip up a couple of sides to go with it, one of them being a Mexican Street Corn Casserole, a dessert “salad” and my Holiday Slaw. When my brother took one look at my corn dish and groaned, “Where’s your corn puddin’?” I gave him a little nudge and promised him he would like this dish just as much.
We all piled copious amounts of food onto our plates and I secretly watched as my brother reluctantly tried the Mexican Street Corn Casserole. He ended up devouring it, as did everyone else. This fabulous side dish is delicious, creamy, flavorful and totally irresistible. I’m pretty sure each of my family members went back for seconds. By the end of the dinner the entire batch was gone- and this recipe makes a ton.
What is Mexican Street Corn?
Mexican Street Corn is a fabulous dish that is common throughout Mexico. It is grilled corn on the cob coated with a delicious mixture of cotija cheese, mayo, sour cream, chile powder and a dash of lime juice. It is a fabulous combination of sweet corn, salty cheese, tangy lime and spicy chile powder.
I first started playing around with Mexican Street Corn dishes when I hosted my Mi Casa es su Casa themed house warming party. For the shindig, I created a delicious cold Mexican Street Corn Salad with fresh avocados. If corn salads are your jam (and really, how can they not be), you’ll definitely love this dish. Make sure you check out my Redneck Salad and Creamy Confetti Corn with Bacon.
For this dish, I wanted to create a similar hot casserole version using most of the same ingredients. The end result was absolutely fabulous! The simple combination of corn, mayonnaise (don’t worry, you don’t taste it!), sour cream and spices is definitely a winner!
What do I serve with Mexican Street Corn Casserole?
This dish goes well with pretty much anything. It is super versatile and meant to serve a crowd so it’s perfect for holidays, potlucks, and barbecues.
32 oz frozen corn, thawed ½ cup mayonnaise ½ cup sour cream 1.5 tsp chili powder ½ tsp salt ½ tsp garlic powder ¼ tsp cayenne 5 oz cotija cheese (or queso fresco or Monterey jack), shredded or crumbed Cilantro, optional
1. Preheat oven to 350.
2. Add corn to the bottom of a large casserole dish. Mix in mayonnaise, sour cream, spices, and ½ of the cheese.
3. Bake for 30 to 40 minutes or until the sides are bubbling.
4. Sprinkle the remaining cheese on the top of the casserole and garnish with cilantro. Serve hot.
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