Meet your new favorite side: a creamy, cheesy Mexican Street Corn Casserole that bakes up bubbly with zesty lime, toasty spices, and a golden, crunchy topping. It brings all the flavor of elote to your dinner table with minimal fuss. Perfect for weeknights, potlucks, and every taco night in between.
Mexican Street Corn Casserole (Elote Bake)
Equipment
- 1 9×13 inch baking dish
- 1 Large Skillet
- 1 Large bowl
- 1 Small bowl
- 1 Whisk optional
- 1 Oven
- 1 Broiler optional
Ingredients
For the casserole
- 6 cup corn kernels thawed if frozen; fresh or frozen; about 5 to 6 ears
- 3 tbsp unsalted butter olive oil works
- 1 cup sour cream or full-fat Greek yogurt
- 0.5 cup mayonnaise use all sour cream or yogurt for a lighter taste
- 4 oz cream cheese softened; can omit and add 1/2 cup extra sour cream
- 1.5 cup Monterey Jack or pepper jack shredded; cheddar works too
- 0.75 cup cotija crumbled; divided (some for topping); or feta
- 2 clove garlic minced; or 1 tsp garlic powder
- 1.5 tsp chili powder
- 0.5 tsp smoked paprika or regular paprika
- 0.25 tsp cayenne to taste; optional; up to 1/2 tsp
- 1 jalape f1o seeded and finely chopped; optional
- 1 lime zested and juiced (about 2 tbsp juice)
- 3 green onions thinly sliced
- 0.25 cup fresh cilantro chopped; extra for garnish
- kosher salt to taste
- black pepper to taste
For the topping
- 0.5 cup panko breadcrumbs
- 1 tbsp olive oil or melted butter for tossing panko
- chili powder pinch, for topping (optional)
Instructions
Step-by-Step Instructions
- Preheat the oven to 375 b0F. Grease a 9×13 inch baking dish. If using frozen corn, pat it dry with a clean towel so the casserole is not watery.
- In a large skillet, melt butter over medium-high heat. Add corn and a pinch of salt. Cook 4 to 6 minutes until some kernels get a light char. Turn off heat and let cool 2 minutes.
- In a large bowl, whisk sour cream, mayonnaise, and softened cream cheese until smooth. Stir in garlic, chili powder, smoked paprika, cayenne, lime zest, and lime juice.
- Add saut e9ed corn, Monterey Jack, half the cotija, jalape f1o, green onions, and cilantro. Season with salt and pepper to taste. Mix until evenly coated.
- Spread the mixture into the prepared baking dish. In a small bowl, toss panko with a drizzle of olive oil or melted butter and a pinch of chili powder. Sprinkle over the top with the remaining cotija.
- Bake at 375 b0F for 22 to 28 minutes until hot and bubbling at the edges.
- Broil 1 to 2 minutes for extra color. Garnish with more cilantro, green onions, and a squeeze of lime. Serve warm.
Notes
Why You’ll Love This Mexican Street Corn Casserole
- Big elote flavor with easy pantry ingredients.
- Creamy, cheesy, and just the right amount of heat.
- Feeds a crowd and travels well for potlucks.
- Flexible recipe with simple swaps for what you have.
Mexican Street Corn Casserole Ingredients & Substitutions
- 6 cups corn kernels, thawed if frozen (fresh or frozen both work; about 5 to 6 ears fresh)
- 3 tbsp unsalted butter (olive oil works)
- 1 cup sour cream (or full-fat Greek yogurt)
- 1/2 cup mayonnaise (use all sour cream or yogurt for a lighter taste)
- 4 oz cream cheese, softened (adds body; can omit and add 1/2 cup extra sour cream)
- 1 1/2 cups shredded Monterey Jack or pepper jack (cheddar works too)
- 3/4 cup crumbled cotija (or feta for similar salty tang)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 1/2 tsp chili powder
- 1/2 tsp smoked paprika (or regular paprika)
- 1/4 to 1/2 tsp cayenne, to taste (optional for heat)
- 1 jalapeño, seeded and finely chopped (optional)
- 1 lime, zested and juiced (about 2 tbsp juice)
- 3 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro (extra for garnish)
- 1/2 cup panko breadcrumbs for topping (use gluten-free panko or crushed corn chips)
- Pinch of kosher salt and black pepper, to taste
Step-by-Step Instructions to Make Mexican Street Corn Casserole
Step 1: Preheat and Prep
Preheat the oven to 375°F. Grease a 9×13 inch baking dish. If using frozen corn, pat it dry with a clean towel so the casserole is not watery.
Step 2: Sauté the Corn
In a large skillet, melt butter over medium-high heat. Add corn and a pinch of salt. Cook 4 to 6 minutes until some kernels get a light char. Turn off heat and let cool 2 minutes.
Step 3: Make the Creamy Base
In a large bowl, whisk sour cream, mayonnaise, and softened cream cheese until smooth. Stir in garlic, chili powder, smoked paprika, cayenne, lime zest, and lime juice.
Step 4: Fold in the Good Stuff
Add sautéed corn, Monterey Jack, half the cotija, jalapeño, green onions, and cilantro. Season with salt and pepper to taste. Mix until evenly coated.
Step 5: Assemble and Top
Spread the mixture into the prepared baking dish. In a small bowl, toss panko with a drizzle of olive oil or melted butter and a pinch of chili powder. Sprinkle over the top with the remaining cotija.
Step 6: Bake
Bake at 375°F for 22 to 28 minutes until hot and bubbling at the edges.
Step 7: Optional Broil and Garnish
Broil 1 to 2 minutes for extra color. Garnish with more cilantro, green onions, and a squeeze of lime. Serve warm.
Tips for Success
- Dry the corn well so the casserole stays creamy, not watery.
- Char equals flavor. A quick sauté adds a street-corn vibe without grilling.
- Taste and season before baking. Cotija is salty, so salt lightly at first.
- Let it rest 5 to 10 minutes after baking to set up for clean scoops.
- Use room temp dairy for a smoother, lump-free sauce.
Variations of Mexican Street Corn Casserole
- Bacon lovers: Stir in 1/2 cup crisp crumbled bacon.
- Spicy chipotle: Add 1 to 2 tbsp minced chipotle in adobo in place of cayenne.
- Southwest veggies: Fold in 1 cup black beans and 1 cup diced red bell pepper.
- Elote dip: Skip the panko and bake in a skillet. Serve with tortilla chips.
- Dairy-light: Use all Greek yogurt and reduce cheese by 1/2 cup.
Serving Suggestions: What to Pair with Mexican Street Corn Casserole
- Taco night: Carne asada, chicken tinga, or grilled shrimp tacos.
- Backyard mains: Grilled steak, BBQ chicken, or salmon.
- Fresh sides: Simple tomato avocado salad or cabbage slaw with lime.
- As a party dip: Warm with tortilla chips or crisp veggies.
Storage & Reheating Instructions
- Fridge: Cool completely, cover, and refrigerate up to 4 days.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Cover and bake at 350°F for 15 to 20 minutes until hot. For a crisp top, uncover for the last 5 minutes or broil briefly. Microwave in 30 second bursts for single portions.
Memories Made Around the Table
I first brought this to a neighborhood taco night and watched it disappear while everyone asked for the recipe. Now it is my go-to for cozy dinners and easy entertaining.
FAQs
Can I make this ahead? Yes. Assemble up to 24 hours in advance, cover, and refrigerate. Add the panko right before baking so it stays crisp.
Fresh or frozen corn? Both work. Frozen is convenient, just thaw and pat dry. Fresh adds extra pop when in season.
How do I make it gluten free? Use gluten-free panko or crushed corn chips for the topping, or skip it.
Can I make it dairy free? Use dairy-free sour cream and cheese alternatives and omit cotija. Add an extra pinch of salt and lime for balance.
How spicy is it? Mild as written. Add jalapeño seeds, extra cayenne, or chipotle for more heat.
Final Thoughts
This Mexican Street Corn Casserole brings crowd-pleasing comfort with bright, zesty flavor and a golden, crunchy top. Keep it simple, make it your own, and enjoy every creamy, cheesy scoop.