Do you love Mexican food as much as I do? Then you're going to love this Mexican Street Corn Casserole recipe! With all the flavor of the traditional Mexican street corn, layered with cheesy goodness and seasoned corn!
Sausage Balls with Cream Cheese would be another terrific game day snack served with the corn casserole recipe!
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Why you'll love this recipe
One of my favorite snacks when we were in Mexico on the cruise was Mexican Street Corn. I can see why this street food is so popular! BUT me.... being me... I remade my yummy favorite into a casserole is packed with flavor and cheesy goodness.
It's the perfect side dish for any Mexican-themed meal and great as an appetizer with chips! You're going to love this recipe!
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Frozen corn, thawed - of course, you can use sweet corn if you'd prefer!
- mayonnaise
- sour cream
- limes
- taco seasoning
- salt
- pepper
- Grated parmesan cheese, crumbled queso fresco cheese or cotija cheese Mexican cheese.
- chopped fresh cilantro
I used parmesan cheese in this recipe, but you could also use cotija cheese or queso fresco. Cotija is a little bit saltier, so if you use queso fresco, you may want to add a bit more salt.
Add some diced green onions or red onion for a little bit of color and flavor. And for a little heat, add ancho chili powder, green chilies or a good pinch of red pepper flakes.
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Preheat the oven to 350 degrees. Spray baking dish with non-stick cooking spray, set aside.
- In a large bowl, combine mayonnaise, sour cream, the corn kernels and the juice of one lime. Add taco seasoning, salt, and pepper. Mix well. Stir in half of the parmesan cheese.
- Stir in the corn. Pour the corn mixture into the greased casserole dish.
- Cover with foil and bake for 30 minutes, or until hot and bubbly.
- Garnish with remaining cheese and sprinkle with chopped cilantro.
Equipment
- casserole dish
- large mixing bowl
- aluminum foil
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FAQ's
You'll use sour cream in Mexican Street corn recipe. In addition you'll use mayonnaise, seasoning and fresh lime juice.
Parmesan cheese is the perfect salty substitute for cotija cheese.
Traditionally it's served hot, but it's terrific at room temperature as well.
Top Tip
If you're making this for a crowd, double the recipe. It will go quickly!
Storage
Refrigerate - This dish will keep in the fridge for 3-4 days in an airtight container.
Make-ahead-To make this recipe ahead of time, mix everything together and store it in the refrigerator for up to 24 hours. Then, bake it when you're ready to eat.
Freezer - I do not recommend freezing this casserole because the mayonnaise can separate when thawed and reheated.
Reheat - To reheat, place individual portions on a microwave-safe plate and heat for 1-2 minutes, or until heated through. You can also reheat this dish in a 350-degree oven until hot and bubbly.
Related recipes
- Looking for a delicious casserole for taco night, but want something different than the usual? Look no further than this Taco Stuffed Shells recipe.
- Eat your veggies and love them when you try this Old Fashioned Squash Casserole.
- If you're looking for an easy weeknight meal that is both delicious and satisfying, look no further than this Cheesy Taco Casserole or the Rotel Chicken Casserole - both are SO good, it's hard to pick a favorite!
- If you love Chicken Tacos, you'll love this big, flavorful Slow Cooker Chicken Taco Soup!
Looking for more great Mexican food ideas, be sure to check out this blog post for Cinco de Mayo Party Food.
Serve with
- Are you looking for a delicious side dish that pairs well with tacos? Look no further than this Copycat Chiptole black beans recipe.
- This Shrimp Tacos recipe is filled with Spicy bbq shrimp wrapped in a tortilla and topped with cabbage slaw and salsa. It makes for a great twist on taco Tuesday.
- It's terrific with this Mexican Cornbread Casserole.
- Like a margarita on the rocks, this Mexican Martini Recipe is perfect for parties and is an easy recipe for taco night.
Grab a chip and dig in, isn't this fantastic?!! Leave me a note and let me know what you think!!
Mexican Street Corn Casserole Recipe
Ingredients
- 4 cups frozen corn thawed
- ½ cup mayonnaise
- ¾ cup sour cream
- 1 lime juiced
- 1 packet taco seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup grated parmesan or crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat oven to 350 degrees. Spray baking dish with non-stick cooking spray, set aside.
- In a large bowl, mayonnaise, sour cream and one lime, juiced. Add taco seasoning, salt and pepper. Mix well. Stir in half of the parmesan cheese.
- Stir in the corn, mix well to combine.
- Cover with foil and bake for 30 minutes, or until hot and bubbly.
- Garnish with remaining cheese and sprinkle with chopped cilantro.
Liz says
What size dish do l use
Debra Clark says
Great question, use an 8x8 or 9x9 sized casserole dish Liz. Enjoy the recipe!