Julie Clark
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Mexican Street Corn Casserole
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Whip up our top-rated Mexican Street Corn Casserole. This side dish has melted Cotija, Jiffy mix, & zesty lime blend in a fiesta of flavors.
Here at Tastes of Lizzy T, we’re known for our Jiffy corn casserole recipe. Thousands of you make that recipe not only on Thanksgiving and other holidays, but all year long.
Now, we’re taking that recipe up a notch, introducing a twist of flavors inspired by Mexican cuisine. Whether you’re entertaining guests or making a weeknight dinner special, this perfect side dish is a must-try!
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Cyndi says, “So good! I’ve made this several times now except I’m gluten free so I double the recipe in a 13×9 and use one of the Bob’s Red Mill cornbread mix. It’s a little less sweet than jiffy so you may need to add a Tbsp or two of sugar if you like it sweeter.”
About this Mexican Street Corn Casserole Recipe:
- Flavor: Creamy corn, rich butter and cheese, a bit of spicy heat, with brightness added thanks to fresh lime.
- Texture: This casserole has a creamy texture. It’s not like cornbread even though it has a corn muffin mix, but rather a creamy casserole.
- Method: This bakes in an 8×8″ or 9×9″ baking dish.
What is elote?
Elote means “corn cob”. So if you hear about elotes, it will involve corn. Mexican Street Corn (AKA elotes) is a grilled chili powders, butters, creams and lime. It’s a loaded ear of corn and if you like spicy food, you’d love it. I first enjoyed it in Mexico, then have had it several times at United States Mexican restaurants.
Esquites is a similar dish, but the corn is cut off the cob.
Make our Mexican Street Corn Recipe and street corn dip and street corn pasta salad.
What are the benefits of making it in a casserole version?
- Ease of Serving and Eating: One of the charms of a casserole is its simplicity. With our Mexican Street Corn Casserole, you eliminate the mess and hassle associated with eating off a cob. Spoon up servings straight from the dish.
- Perfect for All Occasions: Whether it’s a potluck, a family gathering, or just a casual weeknight dinner, this casserole fits right in. Its a crowd-pleaser, appealing to both all ages.
Ingredients
- Use real butter. You may be able to cut the butter down by a few tablespoons. We’ve done that and the casserole is just as good.
- Drain the whole kernel corn. You don’t want that extra water in the casserole.
- Use freshly shredded cotija…meaning shred or crumble it yourself. Freshly shredded cheese is always best in casseroles. Can’t find cotija? Use queso fresco cheese or Monterey Jack instead.
- Use as much spice as you’d like. Add Tajín on top for extra flavor. Jalapeño peppers would be a great addition as well. Love spice? Try our jalapeno pepper corn casserole.
- Lime juice. Fresh lime juice adds to the bright flavors of Mexican street corn.
How to Make Mexican Street Corn Casserole
Make this recipe in just two steps. This Mexican corn casserole is really that easy.
- Mix up all of the ingredients in bowl.
- Then bake in a casserole dish! Plan 1 hour for baking. The exact time it will take to baked depends on the size and type of pan you use. Check the casserole before that though. It should be lightly browned and set in the center.
Make it a meal.
Serve this corn casserole with one of these dishes:
- Tacos and Enchiladas: The creaminess of the casserole complements the savory fillings of tacos and enchiladas.
- Grilled Meats: Whether it’s grilled chicken, steak, or fish, the zesty flavor of the casserole enhances the charred flavors from the grill.
- Salads: A crunchy coleslaw or a creamy avocado salad can balance out the rich and creamy textures of the casserole.
Can you make Mexican street corn casserole a day ahead?
Yes! Simply mix the ingredients and place them in the greased casserole dish. Cover and refrigerate overnight to bake right before you want to serve it. Remove the casserole from the refrigerator at least 30 minutes before serving so the casserole bakes more evenly.
Bake as the recipe below suggests.
How long does corn casserole last in the fridge?
Corn casserole should be eaten within 3-4 days.
Mexican Street Corn Casserole
Whip up our top-rated Mexican Street Corn Casserole. This side dish has melted Cotija, Jiffy mix, & zesty lime blend in a fiesta of flavors.
Servings 10
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Ingredients
- 1/2 cup salted butter 4 ounces
- 1 can whole kernel corn, drained 15 ounces
- 1 can cream corn 14.75 ounces
- 1 box Jiffy corn muffin mix 8.5 ounces
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded Cotija cheese
- 1/2 teaspoon ancho chili powder (or more to taste)
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon garlic powder
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 350ºF. Spray an 8×8" baking pan with cooking spray. Set aside.
- In a large bowl, mix all of the ingredients together until evenly blended. ½ cup salted butter, 1 can whole kernel corn, drained, 1 can cream corn, 1 box Jiffy corn muffin mix, ½ cup sour cream, ½ cup mayonnaise, 1 cup shredded Cotija cheese, ½ teaspoon ancho chili powder, ¼ teaspoon cayenne pepper, ½ teaspoon garlic powder, 1 tablespoon lime juice
- Spread the corn mixture evenly into the prepared baking pan. Bake for 55-60 minutes or until the center of the casserole is set.
- Top with fresh cilantro, lime wedges or lime zest, green onions or Tajín if you'd like. Add additional salt if desired.
Video
Notes
Use fresh corn or frozen corn instead of canned corn if you’d like. For fresh corn, cut the kernels off the cob.
Don’t have enough sour cream? Use mayo. This will change the flavor slightly. I’ve made it with ¼ cup mayo and ¼ cup sour cream and it worked well.
The calories shown are based on the recipe being cut into 10 pieces, with 1 serving being 1/10 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 395kcal | Carbohydrates: 35g | Protein: 6g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 665mg | Potassium: 206mg | Fiber: 3g | Sugar: 9g | Vitamin A: 650IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 1.1mg
love the the Jiffy corn casseole.
I loved the Mexican street corn casserole! The only 3 things I did differently was to roast the drained corn in a little bit (maybe a tablespoon or less) of olive oil over medium heat until the corn browns a little (about 10 minutes) and in a cast iron skillet, stirring often. Any oven safe skillet will do but I like the subtle flavor of cast iron and the way it distributes the heat. This becomes the mixing bowl to which I added the other ingredients plus a half teaspoon of tajin. I used plain greek yogurt instead of sour… Read more »
So good! I’ve made this several times now except I’m gluten free so I double the recipe in a 13×9 and use one of the Bob’s Red Mill cornbread mix. It’s a little less sweet than jiffy so you may need to add a Tbsp or two of sugar if you like it sweeter.
I detest mayonnaise. Could I substitute a little cream cheese and increase the amount of sour cream?
Do you really need to add the corn muffin mix?