If you’re looking for a dish that combines the flavors of Mexican street corn into a delicious casserole, then you’re in for a treat! This Mexican Street Corn Casserole is not only bursting with flavor but is also easy to make and perfect for any occasion.
Why You’ll Love This Recipe?
- The combination of sweet corn, creamy mayonnaise, and tangy queso fresco creates a flavor explosion that you won’t be able to resist.
- With just a few simple ingredients and minimal prep time, this casserole is perfect for busy weeknights or as a side dish for gatherings.
- This dish can be easily customized to suit your taste preferences, making it a versatile and crowd-pleasing option.
Ingredient Notes:
- Bag frozen corn: Whether you use thawed or not thawed corn will depend on your preferred texture. Thawed corn will be softer, while not thawed will add a bit of crunch.
- Mayonnaise and sour cream: These creamy ingredients add richness and help bind the casserole together. You can use full-fat or light versions based on your preference.
- Chili powder, garlic powder, salt: These spices add a kick of flavor to the dish.
- Queso fresco: This crumbly cheese adds a salty and tangy element to the casserole.
- Cilantro and fresh limes: These fresh ingredients add a burst of brightness to the dish.
Step-by-Step Instructions:
- Preheat your oven to 350°F and grease a baking dish.
- In a large bowl, mix together the corn, mayonnaise, sour cream, half of the chili powder, garlic powder, salt, half of the queso fresco, and cilantro.
- Transfer the mixture to the prepared baking dish and sprinkle the remaining queso fresco and chili powder on top.
- Bake for 25-30 minutes until bubbly and golden brown.
- Serve hot with a squeeze of fresh lime juice if desired.
Helpful Tips:
- For a spicier kick, add some chopped jalapeños to the casserole.
- This dish can be made ahead of time and baked when ready to serve for added convenience.
- If you don’t have queso fresco, you can substitute it with feta or cotija cheese.
Expert Tips for the Best Results:
- For a deeper flavor, roast the corn in the oven before adding it to the casserole.
- Experiment with different spices like cumin or paprika to customize the flavor profile of the dish.
Serving Suggestions:
This Mexican Street Corn Casserole pairs perfectly with grilled meats such as steak or chicken. Serve it alongside a fresh salad and a cold beer for a complete meal.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through, adding a splash of water if needed to prevent drying out.
Frequently Asked Questions:
- Can I use fresh corn instead of frozen? Yes, fresh corn can be substituted, but adjust the cooking time accordingly.
- Can I make this dish dairy-free? Yes, you can use dairy-free alternatives for the mayonnaise and sour cream.
- Can I freeze this casserole? While it can be frozen, the texture may change slightly upon reheating.
- How can I make this dish spicier? Increase the amount of chili powder or add a dash of hot sauce to amp up the heat level.
Conclusion:
Don’t miss out on the opportunity to try this flavorful and easy-to-make Mexican Street Corn Casserole. Whether you’re looking for a side dish for a gathering or a quick weeknight meal, this dish is sure to impress. Give it a try and let us know what you think!
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Mexican Street Corn Casserole
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 6–8 servings 1x
- Category: Side-dishes
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Casserole is a delicious twist on the classic street food. Creamy, cheesy, and packed with flavor, this casserole is sure to be a hit at your next gathering.
Ingredients
Main Ingredients:
-
- 40 oz bag frozen corn – thawed, or not thawed
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 2 teaspoons chili powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 6 oz queso fresco
- 3 tablespoons cilantro
Optional:
- fresh limes for spritzing
Instructions
- Preheat the oven to 350°F.
- Mix together the corn, mayonnaise, sour cream, 1 teaspoon chili powder, garlic powder, salt, half of the queso fresco, and half of the cilantro in a large bowl.
- Transfer the mixture to a casserole dish.
- Sprinkle the remaining queso fresco over the top.
- Bake for 30-35 minutes, or until golden and bubbly.
- Sprinkle with the remaining chili powder and cilantro before serving.
Notes
- If using frozen corn, no need to thaw before mixing with other ingredients.
- Feel free to adjust the spice level by adding more or less chili powder.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 25 mg