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Mexican Street Corn Casserole

A creamy and flavorful casserole inspired by Mexican street corn, perfect for dinner gatherings or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Casserole, Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh or frozen corn kernels
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1 cup cbled queso fresco Substitute with feta if unavailable.
  • 1/2 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Optional: sliced jalapeños For those who like a little heat.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) so it’s hot and ready for the casserole.
  2. In a large mixing bowl, combine the corn kernels, sour cream, mayonnaise, Monterey Jack cheese, queso fresco, cilantro, lime juice, chili powder, salt, and pepper. Stir until well mixed.
  3. Lightly grease a 9x13 inch baking dish. Pour the corn mixture into the dish, spreading it out evenly.
Baking
  1. Place the casserole in the preheated oven and bake for about 30 minutes, or until heated through and the cheese is bubbly and golden on top.
Serving
  1. Once done, let it cool for a few minutes before serving. Top with extra cilantro and a splash of lime juice for an zesty finish.

Notes

To add extra texture, consider broiling the casserole for the last few minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat by thawing overnight and warming in the oven.