Description
Transform your favorite street-side snack into a convenient, crowd-pleasing side dish with this creamy Mexican Street Corn Casserole. This comforting recipe features charred corn kernels, tangy lime, savory spices, and rich cotija cheese, all baked into a scoopable, velvety masterpiece. It is the perfect side dish for gatherings, maintaining its warmth and vibrant, balanced flavors far better than traditional corn on the cob, while remaining entirely pork-free and alcohol-free.
Ingredients
6 cups frozen or fire-roasted corn
1/2 cup sour cream
1/2 cup mayonnaise
1 cup cotija cheese, crumbled
1 tablespoon chili powder
1/2 cup fresh cilantro, chopped
2 tablespoons lime juice
1 teaspoon garlic powder
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Grease a 9×13 inch casserole dish lightly with olive oil spray.
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and garlic powder until smooth.
Fold in the corn and half of the cotija cheese until well combined.
Spread the mixture evenly into the prepared casserole dish.
Bake for 30 minutes until the edges are golden and the center is bubbly.
Top with the remaining cotija cheese and fresh cilantro before serving.
Notes
Substitute Greek yogurt for sour cream for a lighter profile. Use feta cheese if cotija is unavailable. This dish can be assembled ahead of time and refrigerated before baking, making it perfect for hosting.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg