Do you love Mexican food as much as I do? Then you're going to love this Mexican corn casserole recipe! It's a comfort food classic that is easy to make and absolutely delicious. You just can't go wrong with layers of 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
✔️ It's an easy recipe that anyone can make. The oven does the work for you!
✔️ The casserole is packed with flavor and cheesy goodness.
✔️ It's a great side dish for any Mexican-themed meal or perfect appetizer with chips.
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- frozen corn, thawed
- mayonnaise
- sour cream
- limes
- taco seasoning
- salt
- pepper
- grated parmesan cheese, crumbled queso fresco or cotija cheese
- chopped fresh cilantro
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 corn, mayonnaise, sour cream, 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 into a 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
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- casserole dish
- large mixing bowl
- aluminum foil
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.
Things to know
- You will need thawed, frozen corn for this recipe. You can either let it thaw on the counter for a few hours, or you can place it in a bowl and run cold water over it until it's thawed.
- 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.
- This recipe can easily be doubled if you need to feed a crowd. Just use a 9x13 inch if you are doubling this recipe.
- If you want to make this recipe ahead of time, you can mix everything together and store it in the refrigerator for up to 24 hours. Then, just bake it when you're ready to eat.
Variations
- Add some diced green onions or red onion for a little bit of color and flavor.
- Add a little heat to this casserole by adding, ancho chili powder, green chilies, red pepper flakes, or even hot sauce.
- If you don't have frozen corn on hand, you can use fresh corn removed from the cob or a can of whole kernel corn that has been drained.
- Make this Mexican street corn casserole a meal by adding in some cooked ground beef.
- Sneak some veggies into picky eaters by adding diced red bell pepper, jalapeno pepper, or even some carrots to this dish.
- Increase the flavor by adding garlic powder, onion powder, or even a small amount of enchilada sauce to this recipe.
Storage
Refrigerate - This dish will keep in the fridge for 3-4 days in an airtight container.
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 your whole family will love it.
- 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.
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If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
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.
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