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Easy Mexican Street Corn Casserole

Mexican Street Corn Casserole. A serving spoon holds up some to show you what it looks like.
Mexican Street Corn Casserole

At my house we are huge fans of Mexican Street Corn. We have it as much as we can. But when we have gatherings it’s hard to make a ton at a time. This casserole is the perfect solution. You have all the flavors without having to cook a bunch of ears of corn.

What works best for this casserole, canned corn or frozen corn?

You can go both ways. I have used frozen corn that I thaw or canned corn that I make sure is thoroughly drained. Frozen corn does take longer to cook if you do not thaw it out first.

What pairs well with this street corn casserole?

Beef tostadas, tacos and lettuce cups
Fish tacos with red cabbage slaw
Pork carnitas

Mexican Street Corn Casserole being served on a plate.
Mexican Street Corn Casserole
Watch me make it!
Mexican Street Corn Casserole. A serving spoon holds up some to show you what it looks like.

Mexican Street Corn Casserole

If you love Mexican Street Corn, this casserole is perfect for those times when you have to feed more than just a few people. Easy, quick and delicious!
2.92 from 24 votes
Print Pin Rate
Course: Appetizer, appetizers, easy mexican sides, memorial day, mexican street corn, party food
Cuisine: American, Latin, Mexican, Mexican American
Keyword: corn casserole, easy mexican street corn casserole, eazy mexican corn recipe, elote mexicano, how to make a corn casserole, maiz mexicano, mexican corn on the cob, mexican corn recipe, mexican elote, mexican street corn, mexican street corn casserole
Prep Time: 5 minutes
Cook Time: 1 hour
Servings: 8 people


  • 1 40 oz bag frozen corn or canned corn very thoroughly drained
  • 2/3 cup mayonnaise
  • 2/3 cup sour cream
  • 1 1/2 tsp Spanglish Asadero™️ Chile Limon substitute with cumin or other Mexican spices of your choice
  • 4 oz Mexican Queso Fresco crumbled
  • 4 tbsp chopped cilantro divided in half
  • Paprika to sprinkle after baking
  • 2 oz Cotija Cheese crumbled


  • In a large bowl, place corn.
  • Add mayonnaise, sour cream, Spanglish Asadero™️ Chile Limon and stir in well.
  • Add queso fresco and stir again.
  • Place the corn mixture in to an oven safe casserole/baking pan.
  • Top with half of the chopped cilantro and slightly push the cilantro just under the surface. I like to do this because I am heating up the cilantro quicker and releasing its flavor.
  • Bake at 375° degrees for about 45 minutes. Remember that ovens vary it could be a bit less or more. I look for a slight golden color over top.
  • Once done, remove from the oven. Sprinkle the cotija cheese, the rest of the chopped cilantro and sprinkle the paprika.
  • The main thing after this is to enjoy it!


2.92 from 24 votes (24 ratings without comment)

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