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Mexican Street Corn Casserole served on a white plate, topped with cheese, chili powder, and cilantro

Mexican Street Corn Casserole (Easy, Creamy & Cheesy!)

Ely Rechard
A creamy, cheesy twist on Mexican street corn this baked casserole is perfect for taco nights, BBQs, and cozy family dinners.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Casserole
Cuisine Mexican
Servings 8 servings
Calories 280 kcal

Ingredients
  

  • 2 lbs frozen corn thawed & drained
  • 1 cup mayonnaise
  • 1/2 cup sour cream full-fat for best texture
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 cup crumbled queso fresco
  • 1/2 cup chopped fresh cilantro
  • Fresh lime wedges for garnish

Instructions
 

  • 1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
  • 2. Whisk together mayo, sour cream, chili powder, garlic powder, and salt in a large bowl.
  • 3. Fold in corn, 1 cup of queso fresco, and cilantro.
  • 4. Spread mixture into prepared baking dish.
  • 5. Bake for 20–25 minutes until hot and bubbly.
  • 6. Top with extra queso fresco, cilantro, and a sprinkle of chili powder.
  • 7. Serve warm with lime wedges.

Notes

Use fresh corn in summer for extra sweetness.
Add chopped jalapeños or cayenne for more heat.
Feta or cotija cheese can replace queso fresco.
Leftovers reheat beautifully for lunch or dinner.
Keyword cheesy corn bake, elote casserole, Mexican street corn casserole