Mexican Street Corn Casserole (Elote-Inspired)

Mexican Street Corn Casserole

Skillet-charred corn gives this baked side its browned spots and roasted flavor. A light coating of mayonnaise, full-fat sour cream, lime, and chile seasoning keeps the kernels creamy but distinct, so the casserole stays loose and spoonable rather than setting into squares.

After a short, uncovered bake, finish it with crumbly cotija, fresh cilantro, and lime slices for squeezing over each serving. Start checking the oven early: bubbling edges and a hot center are more reliable than the clock.

Ingredients for Mexican Street Corn Casserole

• 4 cups corn kernels (600g; about 5–6 ears if using fresh)
• 1 tablespoon neutral oil
• 1/3 cup mayonnaise (75g)
• 1/3 cup full-fat sour cream (80g)
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 small garlic clove, finely grated or minced
• 1/4 teaspoon kosher salt, or to taste
• 1/2 cup crumbled cotija cheese (55g), divided
• 1/3 cup chopped fresh cilantro leaves and tender stems (10g), divided
• 1 lime, cut into thin rounds or wedges

Use fresh corn or fully thawed, well-drained frozen corn. Drained canned corn also works; pat it dry if it looks wet. Queso fresco or feta can replace cotija, though feta is tangier and saltier. Full-fat Greek yogurt can replace the sour cream.

How to Make Mexican Street Corn Casserole

1. Prepare the oven and corn: Preheat the oven to 400°F (205°C) with a rack near the center. Cut fresh kernels from the cobs, or thaw frozen corn completely, drain it well, and pat it dry if needed.
2. Char the corn: Heat the oil in a wide skillet over medium-high heat. Add the corn in a single layer, working in batches if needed. Let the kernels sit briefly before tossing, then cook for about 8–12 minutes total, until some have browned or lightly charred spots. A crowded skillet will steam the corn instead of browning it.
3. Mix the filling: In a bowl, stir together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic, and salt. Stir in half the cotija, then fold in the corn and half the cilantro. The kernels should be coated, not swimming in liquid.
4. Fill the dish: Spread the mixture evenly in a shallow 8-inch square or similar 1 1/2- to 2-quart baking dish. Bake uncovered.
5. Bake until hot: Start checking at about 18 minutes. Bake for approximately 20–25 minutes, until the edges bubble, the center is hot, and the top is lightly browned in places. The kernels should remain visible; a thick crust is not needed.
6. Rest and garnish: Let stand for about 5 minutes. Scatter the remaining cotija and cilantro over the top, and arrange the lime slices on the casserole or along one edge. Serve warm, with the lime for squeezing.

Why Char the Corn First?

Direct contact with a hot skillet gives the corn roasted flavor and visible browned flecks. Charring is optional: for a quicker version, fold well-drained corn directly into the filling before baking. It will have less of that roasted character.

How to Keep the Casserole from Turning Watery

Moisture left on thawed frozen corn or drained canned corn can thin the creamy coating. Drain the kernels thoroughly and pat them dry if they still look wet. Use full-fat sour cream; low-fat or fat-free sour cream may release more liquid or separate during baking.

Serving and Variations

Serve as a side with fish or shrimp tacos, tostadas, refried beans, or Mexican rice. Tortilla chips or small tortillas work well for scooping. For more heat, stir a finely diced small jalapeño into the filling, or add a pinch of cayenne or a few dashes of hot sauce.

For a different creamy corn side, try Cream Cheese Corn Casserole. For a cheesier skillet-style dish, see Cheesy Corn Casserole in a Cast-Iron Skillet.

How to Store and Reheat Leftovers

Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave until warm, or warm them gently on the stovetop with a small splash of milk to loosen the creamy coating. Freezing results for this casserole are uncertain.

Nutrition

Approximate nutrition per serving, based on 6 side-dish servings: 265 calories, 6g protein, 19g fat, and 22g carbohydrates. Approximate nutrition per 100g: 185 calories, 4g protein, 13g fat, and 16g carbohydrates. Values vary by ingredient brand and the amount of garnish eaten.