Mexican Street Corn Casserole

This Mexican street corn casserole is packed with flavor! It combines chili powder seasoned corn with a creamy blend of mayo, sour cream, and crumbled queso fresco to make one a quick and easy dinner recipe that's to die for. But the best part about this Mexican street corn casserole recipe is that it's so quick and easy to make. In fact, it takes less than 5 minutes to prepare!

The Best Mexican Street Corn Casserole

Mexican street corn is one of my favorite street food's to order when I can find it. In fact, any time I see it being sold, I always get some - and I actually was lucky enough to pick some up a few days ago.

So, that's exactly how I got the idea to make this Mexican street corn casserole.

As a lot of you guys know, I've been obsessed with making casseroles lately, and, I don't know, it just popped into my head to turn this popular street food into one.

Now, traditional Mexican street corn would be made with the entire cob of corn, but this Mexican street corn casserole uses corn kernels. Trust me, there is no sacrifice in flavor.

This corn casserole is loaded with the perfect blend of spices, a creamy-dreamy filling, and tons of rich, crumbly queso fresco.

Gah, it's so good!

This Mexican street corn casserole makes the perfect quick side dish or main meal to make on busy weeknights. You'll even have time to whip up something to go along with it, like this green spaghetti, these chicken birria tacos, or these cream cheese chicken enchiladas.

Why This Recipe Works

It's easy to make. Combine all of the ingredients in a bowl, spread them in a casserole dish, and then let the oven take care of the rest. I know it sounds too good to be true, but it's just that easy!

Crowd favorite. Anyone who loves corn or even kind of likes corn is obsessed with this recipe. I always serve it if I'm hosting since I know it'll be a hit.

The flavor. From the blend of seasonings to the creamy filling and cheese, this Mexican corn has a flavor like no other.

Ingredients

This Mexican street corn casserole recipe is made almost entirely with kitchen/pantry staples. So, there's a good chance you have most - if not all - of them at your house already.

Anyway, here's what you'll need to make this corn casserole:

• 2 cups frozen corn
• ¼ cup mayonnaise
• 1 cup sour cream
• 2 tsp. chili powder
• 1 tsp. garlic powder
• ½ tsp. salt (or to taste)
• ½ cup queso fresco, crumbled
• Fresh cilantro, to serve
• Chili Powder, to serve 
• Fresh lime wedges

See what I mean? Simple stuff, right?

By the way, you can use a lot of these ingredients to make either this halal white sauce recipe, this vegetable casserole recipe, or this deviled ham recipe.

And if you're looking for another corn casserole, you can use some of these ingredients to make my corn casserole with cream cheese!

How To Make Mexican Street Corn Casserole

1. Prep: Preheat the oven to 350°F (180ºC) and lightly grease a round casserole dish or preferred baking dish with nonstick cooking spray.

2. Make the casserole: Add the frozen corn, mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco in a bowl. Give all of the ingredients a mix until they fully combine. Transfer the mixture to the prepared casserole dish and top it with the rest of the queso fresco cheese.

3. Bake and serve: Put the casserole in the oven and bake it for 20 minutes or until it's fully heated through. Serve the Mexican street corn casserole with fresh cilantro, chili powder, and limes.

Tips To Make The Best Recipe

• Try using a combination of cheeses. Combine a ¼ cup of queso fresco and a ¼ cup of cotija cheese.
• Top the casserole with a little sprinkle of parmesan cheese.
• Add a few teaspoons of cayenne pepper to the creamy mayo mixture when you make it, and add some diced jalapeno or hot sauce to the finished casserole.
• Try grilling fresh corn and use it for the casserole.

How To Store Mexican Street Corn Casserole

In the fridge: Let the corn casserole chill completely to room temperature, and then you can transfer it to an airtight container in the fridge. Stored this way, the leftovers will stay good for about 3-5 days.

In the freezer: Transfer the street corn to a freezer-safe bag or airtight container and freeze for up to 3 months.

Reheating: This Mexican corn casserole actually tastes incredible cold out of the fridge, but you can reheat it if you want. To reheat, add the leftover corn casserole back to a baking dish and heat in the oven at 350°F for about 10 minutes or until it reaches your desired temperature. You can reheat the street corn even quicker by microwaving it in 30-second increments until thoroughly heated. Let the frozen corn thaw or add more reheating time.

FAQS About This Mexican Street Corn Casserole Recipe

Can I use corn on the cob to make this casserole?

Yes, you can use fresh corn to make the casserole. You'll only need to bake it for about 10 minutes to warm up the corn.

Can I use canned corn instead of frozen?

Yes, you can. You'll need to drain the canned corn first and also won't need to bake it as long.

What can I serve with Mexican corn casserole?

It's delicious with tortilla chips for dipping in the corn, wrapped up in tortilla shells to make corn tacos, or eaten alongside other Mexican casserole recipes like this chicken tortilla casserole and tater tot taco casserole.

More Casserole Recipes

As I mentioned earlier, we've been making a ton of easy casserole recipes lately, so if you're looking for more, we've got you covered. 

Give one of these a try next:

• Mexican tater tot casserole
• Chille relleno casserole
• Burrito casserole
• Enchilada casserole
• Carrot casserole
• Broccoli rice casserole
• Hamburger potato casserole

Oh, and for even more deliciousness, don't forget to follow us on YouTube, Instagram, and TikTok. We post new recipes on them every single day.