Description
A delicious Mexican-style corn casserole that captures all the vibrant flavors of traditional Mexican street corn in a convenient, shareable format.
Ingredients
Scale
- 6 cups fresh corn kernels (from about 8 ears) or frozen corn, thawed
- 1 cup sour cream (substitute with Greek yogurt for a lighter option)
- 1/2 cup mayonnaise
- 8 oz cream cheese, softened
- 1 1/2 cups crumbled cotija cheese (substitute with feta if cotija is unavailable)
- 1/2 cup chopped fresh cilantro (plus more for garnish)
- 3 scallions, thinly sliced
- 4 garlic cloves, minced
- 2 jalapeños, seeded and finely chopped (adjust to taste)
- 2 tablespoons lime juice (about 2 limes)
- 1 tablespoon lime zest
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. If using fresh corn, carefully cut the kernels from the cob, making sure to scrape off any remaining ‘corn milk.’
- In a large bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth and well blended.
- Add the minced garlic, lime juice, lime zest, chili powder, smoked paprika, and cumin to the creamy base. Mix well until the spices are evenly distributed.
- Fold in the corn kernels, chopped jalapeños, and sliced scallions until evenly coated with the creamy mixture.
- Set aside about 1/2 cup of the cotija cheese for topping, then fold the remaining cup into the mixture along with the chopped cilantro. Season with salt and pepper to taste.
- Spread the mixture evenly in your prepared baking dish. Sprinkle the reserved cotija cheese on top.
- Bake in the preheated oven for 35 minutes, or until the edges are bubbling and the top is golden with a slightly crispy texture.
- Allow the casserole to rest for 5–10 minutes before serving. Just before serving, garnish with additional chopped cilantro, a sprinkle of chili powder, and lime wedges on the side.
Notes
- For a low-fat version, substitute Greek yogurt for the sour cream and mayonnaise, and use light cream cheese.
- For a dairy-free version, replace dairy components with non-dairy alternatives and use nutritional yeast instead of cotija cheese.
- For a low-carb option, reduce the amount of corn by half and add riced cauliflower.
- You can prepare the entire mixture up to a day ahead without baking it, refrigerate covered, and bring to room temperature for 30 minutes before baking.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
Keywords: Mexican-style corn casserole, street corn, corn casserole, Mexican recipe, side dish