Creamy Mexican Street Corn Casserole
This Mexican Street Corn Casserole brings all the zesty, creamy flavors of classic Elote into one comforting, oven-baked dish! Made with sweet corn, tangy lime, rich cotija cheese, and a crispy tortilla chip topping, it’s the perfect side for taco night, BBQs, or any fiesta!
Ingredients:
4 cups corn kernels (fresh, frozen, or canned drained)
1 cup sour cream
1 cup mayonnaise
1 cup cotija cheese, crumbled (or feta as a substitute)
½ cup fresh cilantro, chopped
¼ cup lime juice (freshly squeezed)
1 teaspoon chili powder
½ teaspoon garlic powder
Salt & black pepper to taste
1 cup crushed tortilla chips (for topping)
Directions:
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, combine corn, sour cream, mayonnaise, cotija cheese, cilantro, lime juice, chili powder, garlic powder, salt, and pepper. Mix until creamy and well blended.
Pour the mixture into the prepared dish, spreading it evenly.
Top with crushed tortilla chips for that perfect golden crunch.
Bake for 25–30 minutes, until bubbly and slightly browned on top.
Let it cool for a few minutes, then serve warm with extra lime wedges or a sprinkle of chili powder.
Serving Tips:
Serve this creamy Mexican corn bake with grilled chicken, tacos, or steak fajitas for a full meal. It’s also a crowd favorite at potlucks and family dinners!
Recipe Info:
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 8
Calories: ~300 kcal per serving
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