This Mexican Street Corn Casserole is one of those crowd pleasing side dishes that disappears fast. It’s incredibly easy to make, seriously delicious, and comes together with just a few ingredients. You can have it mixed up and in the oven in as little as 5 minutes, making it a perfect go-to when you want something flavorful without a lot of effort.
Once it bakes, this casserole turns into a rich and creamy side dish packed with all the bright, bold flavors that make Mexican street corn so irresistible. Every bite has that comforting, cheesy, crave-worthy feel, and since everything is made and baked in one dish, cleanup is just as easy as the prep.
If you’re not familiar with it, Mexican Street Corn—also known as Elote—is a popular street food in Mexico. Traditionally, it’s a roasted ear of corn coated with mayonnaise, spices, and crumbled cheese, then served whole for a simple but incredibly flavorful bite.
This Elote Casserole takes all of that classic inspiration and turns it into an easy, drool-worthy casserole version that’s perfect for sharing. It keeps the signature flavors of traditional Mexican street corn while transforming them into a warm, creamy side dish that feels a little extra special.
Because it makes enough to feed a crowd, it’s a great choice for family dinners, potlucks, or neighborhood BBQs. It’s the kind of easy side dish that looks impressive, tastes amazing, and fits right in wherever good food is being shared.
Creamy Mexican Street Corn Casserole
This Mexican Street Corn Casserole is rich and creamy and filled with the bright flavors of Mexican street corn. The best part is that since this Mexican Street Corn Casserole is made and baked completely in one dish, there is almost no clean up!
Ingredients
- 32 oz frozen corn thawed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1.5 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cayenne optional
- 5 oz queso fresco grated or crumbled
For Garnish:
- 1/4 cup fresh cilantro chopped
Instructions
Step-By-Step Instructions
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