Mexican Street Corn Casserole

Name: Mexican Street Corn Casserole with Queso Fresco
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican-inspired
Ingredients: Cooking spray; 48 oz frozen sweet corn; 1 cup mayonnaise; 1 cup sour cream; 2 tsp paprika; 1 tsp salt; 1 tsp black pepper; 3 tsp chili powder, divided; 2 tsp garlic powder; 10 oz queso fresco, divided; 2 tbsp cilantro, chopped, for garnish; Mexican crema, for garnish; Lime wedges, for serving

This Mexican Street Corn Casserole combines frozen corn with a creamy mayo-sour cream base, queso fresco, and warm spices for a rich, cheesy bake that works as a standout side for tacos or weeknight dinners.

🌍Mexican-inspired 🏷️Mexican street corn 🏷️Casserole 🏷️Corn casserole 🏷️Elote Side dish

🏷️

🏷️Taco night

-0:00

alicia_curleyonTikTok

Total

55 min

Servings

6

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by alicia_curley

-0:00

alicia_curleyonTikTok

Ingredients

Cooking spray
48 oz frozen sweet corn
1 cup mayonnaise
1 cup sour cream
2 tsp paprika
1 tsp salt
1 tsp black pepper
3 tsp chili powder, divided
2 tsp garlic powder
10 oz queso fresco, divided
2 tbsp cilantro, chopped, for garnishoptional
Mexican crema, for garnishoptional
Lime wedges, for servingoptional

13 Ingredients

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Instructions

1
Preheat your oven to 400°F (200°C).
2
Spray a baking dish with cooking spray and add the frozen corn.
3
To the corn, add the mayonnaise, sour cream, paprika, salt, pepper, 2 teaspoons of chili powder, and garlic powder.
4
Crumble in 6 ounces of the queso fresco, reserving the remaining 4 ounces for topping.
5
Stir everything together until well combined and spread evenly in the dish.
6
Sprinkle the remaining 1 teaspoon of chili powder over the top.
7
Bake for 45 minutes to 1 hour, until hot and bubbly.
8
Remove from the oven and top with the remaining 4 ounces of crumbled queso fresco.
9
Garnish with chopped cilantro and a drizzle of Mexican crema. Serve warm with lime wedges.

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Tips & Notes

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

Common Questions

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.