Description
This Mexican Street Corn Casserole brings the vibrant flavors of elote into a convenient, make-ahead dish. It’s a perfect side for gatherings or a flavorful meal prep option.
Ingredients
Scale
- 6 cups frozen corn, thawed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 ounces cotija cheese, crumbled
- 1/4 cup finely diced red onion
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed corn, mayonnaise, sour cream, cilantro, lime juice, chili powder, smoked paprika, and cayenne pepper (if using). Stir until everything is well combined.
- Gently fold in half of the crumbled cotija cheese and the diced red onion.
- Season with salt and black pepper to taste. Remember cotija cheese is salty, so add salt gradually.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining cotija cheese over the top of the casserole.
- Bake for 25-30 minutes, or until the casserole is bubbly and the cheese on top is lightly golden.
- Remove from oven and let stand for a few minutes before serving.
Notes
- For extra char, you can lightly roast the corn in a hot skillet before mixing with other ingredients.
- This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- Leftovers store well in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 250
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg