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A golden-baked Mexican Corn Casserole in a white dish, garnished with cilantro, jalapeños, and served with fresh lime wedges.

Mexican Street Corn Casserole

This comforting casserole transforms the vibrant, tangy, and savory flavors of classic Mexican street corn (elote) into a hearty, baked dish perfect for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole Base
  • 4 cups frozen corn kernels thawed and well-drained
  • 1/2 cup mayonnaise full-fat recommended
  • 1/2 cup sour cream or Mexican crema
  • 2 tbsp lime juice freshly squeezed
  • 1 tsp chili powder Ancho or regular
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
  • 1/4 cup green onions finely chopped (white and light green parts)
  • 1/4 cup fresh cilantro chopped, plus more for garnish
For the Topping
  • 1 cup cotija cheese crumbled
  • 1/4 cup Panko breadcrumbs
  • 2 tbsp unsalted butter melted
  • 1/2 tsp smoked paprika
  • Lime wedges for serving

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Sharp knife

Method
 

Prepare for Baking
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Mix Casserole Base
  1. In a large mixing bowl, combine the thawed and well-drained corn kernels, mayonnaise, sour cream (or crema), lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Stir well until all ingredients are thoroughly combined.
  2. Fold in the chopped green onions and 1/4 cup of fresh cilantro until evenly distributed.
  3. Pour the corn mixture into the prepared 9x13 inch baking dish, spreading it into an even layer.
Prepare and Add Topping
  1. In a small bowl, combine the crumbled cotija cheese, Panko breadcrumbs, melted butter, and smoked paprika. Mix until the breadcrumbs are coated and the cheese is evenly distributed.
  2. Sprinkle the cotija and breadcrumb mixture evenly over the top of the corn casserole.
Bake and Serve
  1. Bake for 20-25 minutes, or until the casserole is hot and bubbly around the edges and the topping is golden brown and slightly crispy.
  2. Remove from the oven and let it rest for 5 minutes before serving.
  3. Garnish with additional fresh cilantro and serve with lime wedges on the side for an extra squeeze of citrus.

Notes

For an extra kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the corn mixture. If using fresh corn, you can lightly char it in a skillet before adding to the mixture for a deeper flavor. This casserole can be made a day ahead and refrigerated; simply add 5-10 minutes to the baking time if baking from cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.