Mexican Street Corn Casserole

Pro tips

• Mix the mayo and sour cream thoroughly before folding in the corn to ensure even, creamy distribution throughout the casserole.
• Reserve some queso fresco for sprinkling on top before baking to maintain its crumbly texture and fresh flavor.
• Divide the chili powder as directed—use part mixed into the filling and sprinkle the remainder on top for layered heat and color.
• Bake until the edges are golden and bubbling; a golden top indicates the casserole is hot throughout without drying out the corn.

Substitutions

• Sour cream → Greek yogurt (use same amount for a tangier, slightly thinner bake)
• Queso fresco → Cotija cheese or crumbled feta (maintains crumbly texture and salty character)
• Mayonnaise → Greek yogurt or crème fraîche (reduces richness; use equal parts)
• Paprika → smoked paprika (adds depth; use same amount)

Storage & make-ahead

Cover and refrigerate leftovers for up to 3 days. Reheat in a 350°F oven for 15–20 minutes until warmed through. Can be assembled and refrigerated unbaked for up to 24 hours before baking.

Equipment

9x13 inch baking dish (or similar casserole dish) · mixing bowls · spatula or large spoon

Can I make this casserole ahead of time?

Yes. Assemble the casserole in the baking dish, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

Can I use fresh corn instead of frozen?

Yes. Use about 6 cups fresh corn kernels (about 6–8 ears). Fresh corn will work the same way; no need to thaw.

What can I substitute for queso fresco?

Crumbled feta cheese, cotija cheese, or a mild cheddar will work. Cotija is closest in flavor and texture to queso fresco.

How do I store leftovers?

Cover and refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through, about 15–20 minutes.

Is this recipe vegetarian?

Yes, all ingredients are vegetarian. Ensure your mayonnaise and sour cream are certified vegetarian if that matters to you.