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Mexican corn casserole recipe in baking dish with chips.
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Mexican Street Corn Casserole Recipe

Perfect for dipping with chips or an easy side dish!
Course Side Dish
Cuisine Southwestern, TexMex
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 193kcal
Author Deb Clark

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.

Nutrition

Calories: 193kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 369mg | Potassium: 291mg | Fiber: 3g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 11mg | Calcium: 89mg | Iron: 1mg