Savory Mexican Street Corn Casserole is a savory way to enjoy your favorite street food! Freshly shredded cotija cheese make the casserole creamy and chili powders make it spicy!
Mexican Street Corn Casserole Recipe
It was year ago that I first tried Mexican Street Corn at restaurant in Louisville, KY. I knew as soon as I tasted that ear of corn that I needed to make some Mexican Street Corn inspired recipes. This corn casserole, with it’s freshly grated cotija cheese and ancho chili powder was a hit…and reminded us so much of the elote we had in Kentucky.
What is elote?
Elote means “corn cob”. So if you hear about elotes, it will involve corn. Mexican Street Corn (AKA elotes) is a grilled chili powders, butters, creams and lime. It’s a loaded ear of corn and if you like spicy food, you’d love it!
How to Make Mexican Street Corn Casserole
Mix up all of the ingredients in bowl, then bake in a casserole dish! Really…it’s that easy. But here a few things to remember:
- Use real butter. You may be able to cut the butter down by a few tablespoons. We’ve done that and the casserole is just as good.
- Drain the whole kernel corn. You don’t want that extra water in the casserole.
- Use freshly shredded cotija…meaning shred it yourself. Freshly shredded cheese is always best in casseroles.
- Use as much spice as you’d like.
- The exact time it will take to baked depends on the size and type of pan you use. Plan 1 hour for baking. Check the casserole before that though. It should be lightly browned and set in the center.
Can you make corn casserole a day ahead?
Yes! Simply mix the ingredients and place them in the greased casserole dish. Cover and refrigerate overnight to bake right before you want to serve it. Remove the casserole from the refrigerator at least 30 minutes before serving so the casserole bakes more evenly.
How long does corn casserole last in the fridge?
Corn casserole should be eaten within 3-4 days.
Other Corn Casserole Recipes
Mexican Street Corn Casserole
- 1/2 cup butter
- 1 can whole kernel corn, drained (15 ounces)
- 1 can cream corn (14.75 ounces)
- 1 box Jiffy corn muffin mix
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded Cotija cheese
- 1/2 teaspoon ancho chili powder (or more to taste)
- 1/4 teaspoon cayenne (optional)
- 1/2 teaspoon garlic powder
- 1 tablespoon lime juice
- Preheat the oven to 350 degrees.
- In a bowl, mix all of the ingredients together and pour into a greased 8"x8" baking pan.
- Bake at for 55-60 minutes or until the center of the casserole is set.