Mexican Street Corn Casserole

Tastes of Lizzy T participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.

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!

Have you tried our corn casserole recipes yet? Traditional...taco casserole…and corn casserole stuffed with jalapenos and cheddar. You’ll find one you love…I’m sure of it!

corn casserole with wooden spoon

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!

plate of mexican street corn casserole

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.

plate of corn casserole

Other Corn Casserole Recipes

mexican street corn casserole
mexican street corn casserole

Mexican Street Corn Casserole

4.58 from 26 votes
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!
Servings 10
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes


  • 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.



The calories shown are based on the recipe being cut into 10 pieces, with 1 serving being 1/10 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**


Calories: 395kcal | Carbohydrates: 35g | Protein: 6g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 665mg | Potassium: 206mg | Fiber: 3g | Sugar: 9g | Vitamin A: 650IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 1.1mg
Author Julie Clark
Course Side Dish
Cuisine American
Calories 395
Keyword breakfast casserole, christmas side dish, corn, cotija

Mexican Street Corn Casserole with a wooden spoon

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

Get 5 Classic Recipes with a Deliciously Secret Twist

You might also like

Join the Discussion

Notify of

Inline Feedbacks
View all comments

Juan Zuniga
3 years ago

Do you really need to add the corn muffin mix?

Bonnie Heiken
2 years ago

I detest mayonnaise. Could I substitute a little cream cheese and increase the amount of sour cream?

7 months ago

5 stars
So good! I’ve made this several times now except I’m gluten free so I double the recipe in a 13×9 and use one of the Bob’s Red Mill cornbread mix. It’s a little less sweet than jiffy so you may need to add a Tbsp or two of sugar if you like it sweeter.