This Mexican Street Corn Casserole has all the flavors of Mexican street corn, just off the cob! A one pan side dish that is sure to be a hit with everyone!
A few weeks ago, my hubby and I made traditional Mexican street corn. We grilled the corn and it was fabulous. However, I got to thinking about the fall/winter season that is coming our way and wanted to try an “indoor” version of the corn, so my hubby wouldn’t have to stand outside in the cold to grill. That’s how I came up with the idea to create this Mexican street corn casserole recipe.
This casserole dish uses two bags of frozen corn and let me tell you, it was just as yummy and made for a great family dinner! The corn offered a ton of flavor, had a slight creaminess to it, and made plenty for leftovers the next evening.
Try the grilled version for the warmer summer weather, and this casserole version in the fall/winter seasons. Perhaps make this as a perfect side dish option at a picnic, gathering, or even for your next Taco Tuesday! The Cotija cheese in this dish, mixed with everything else, adds delicious flavors and makes this one dish you don’t want to pass up on! Now, you get to enjoy Mexican Street Corn Casserole all year long.
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Mexican Street Corn Casserole Ingredients
- Frozen or fresh corn
- Chili powder
- Paprika
- Salt
- Black pepper
- Chipotle pepper
- Mayonnaise
- Butter
- Fresh cilantro
- Cotija cheese (delicious Mexican cheese)
*See exact measurements down below on recipe cards
Mexican Street Corn Casserole Directions
- In a large pot, fill with water about halfway up.
- Bring water to a boil and add in the corn.
- Allow the corn to cook for about 3-4 minutes, this is basically just to thaw it out.
- Drain water and keep pot over low heat.
- Add in the chili powder, paprika, salt, pepper, chipotle pepper, and mayonnaise.
- Once mixed thoroughly, pour corn mixture into a casserole dish.
- Cut up butter into a few small pieces and place on top of corn.
- Place casserole dish in a preheated oven, 400, and allow to cook until butter is completely melted (about 8-10 minutes).
- Remove dish from the oven and stir the mixture to incorporate butter thoroughly.
- Add in the cilantro and cheese. Serve and enjoy!
Alternative Ingredients
Once you’ve made this Mexican street corn recipe once, you can allow yourself to get a little bit creative in the kitchen the next time you make it again. There are always new ways to spice up a dish to make it better suited to your personal preference. Here are a few ingredients you can use as a good substitute or add if you’re feeling like getting crafty in the kitchen!
- Sour cream makes for a great topping
- Chopped green onions also make for a fun and colorful topping
- Lime juice or lime wedges you can squeeze over your dish to give it a fun lime zest
- Garlic powder
- Chopped red onion
- Red bell peppers
- Green chiles (if you want to bring this dish a little heat)
- Mexican blend cheese
What to Serve With Mexican Street Corn Casserole
My hubby grilled up some chicken kabobs to go with this casserole dish and we had a delicious meal! But if you’re seeking another great side dish or two, check out these delicious options!
- Restaurant Style Mexican Rice
- The Best Refried Beans
- Best Ever Instant Pot Mexican Rice
- Cheesy Zucchini Bake
- Mexican Street Corn Coleslaw
Other Delicious Casserole Recipes
- Cheesy Tortellini Casserole
- Cheesy Chicken and Rice Casserole
- French Onion Chicken Casserole
- Loaded Tater Tot Chicken Casserole
- Biscuits and Gravy Breakfast Casserole
What do you think of this incredible Mexican street corn casserole recipe? Are there changes you would make? Let me know in the comments below! And if you decide to make this dish or one of the others on our page, tag us over on Instagram and use #thecookinchicks!
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Mexican Street Corn Casserole
Equipment
Ingredients
- 2 lb frozen corn
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pinch chipotle pepper
- ½ cup mayonnaise
- 4 tablespoon butter
- ¼ cup cilantro, chopped
- 1 cup cotija cheese, crumbled
Instructions
- In a large pot, fill with water about halfway up.
- Bring water to a boil and add in the corn.
- Allow the corn to cook for about 3-4 minutes, this is basically just to thaw it out.
- Drain water and keep pot over low heat.
- Add in the chili powder, paprika, salt, pepper, chipotle pepper, and mayonnaise.
- Once mixed thoroughly, pour corn mixture into a casserole dish.
- Cut up butter into a few small pieces and place on top of corn.
- Place casserole dish in a preheated oven, 400, and allow to cook until butter is completely melted (about 8-10 minutes).
- Remove dish from oven and stir mixture to incorporate butter thoroughly.
- Add in the cilantro and cheese. Serve!!
Nutrition
jessica says
wow m chill out sister. i dont think shes trying to do anything wrong – geesh.
m says
this is not mexican corn. they would never use frozen. chili powder or paprika. so please just call it anything but MEXICAN. If you want to invent..great but just because you add chili powder NEVER makes it MEXICAN. They don’t even use chili powder.
Kristin says
This is a “version” of Mexican corn, therefore I kept the name. Mexican corn uses Cojita cheese, and since that is a huge part of this recipe, I didn’t want to omit the name.
sue hamilton says
Still doesn’t say when to add the cheese. Before putting it in the oven? After?