Go Back
–+ servings
Mexican Street Corn Casserole. A serving spoon holds up some to show you what it looks like.
Print Recipe
2.92 from 24 votes

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!
Prep Time5 minutes
Cook Time1 hour
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
Servings: 8 people

Ingredients

  • 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

Instructions

  • 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!

Video