This Mexican street corn casserole is warm, comforting, off the charts delicious and it’s one of the perfect side dishes for Mexican recipes. No extra napkins required to enjoy your favorite street food. It’s great to serve at barbecues, potlucks, or taco Tuesday!
My kids practically cheer when it’s on our menu. I love that it’s quick and easy to put together so I can make it for a weeknight dinner. It uses frozen corn so you can make it all year round because of it’s availability.
Corn casseroles are wildly popular in our house so I make them often. If you’re looking for the more traditional casserole and vegetable sides try the famous Paula Deen corn casserole or my old fashioned scalloped corn just like my Grandma made every holiday! My Mexican corn salad is another great twist on this street food. I hope you give it a try, too!
- Crazy delicious!
- Takes 5 minutes to put together.
- I love it with all my Mexican recipes.
- My kids go wild for it!!
How To Make Mexican Street Corn Casserole
As I said before, this is super easy to make. YAY! Just mix the mayo, lime zest, chili powder, salt, and pepper until smooth. Toss the corn, cheese, and green onions until well mixed and pour into an 8X8 inch baking dish. Then bake and get ready to devour!
What To Serve With Mexican Street Corn Casserole
I make and take this to potlucks all the time and, let me tell ya, it goes great with everything! I love it with my turkey tacos and my tacos made with my famous taco meat. It’s a great addition to the dinner plate when my white chicken enchiladas or cheesy chicken enchiladas are being served, too. Try it with grilled chicken or even kabobs.
You don’t have to stick to a Mexican them so go wild!
Lime Zest: is an integral ingredient in this recipe. I used 2 limes to yield 1 1/2 tablespoons of zest. Here’s my favorite Microplane. I can’t live without it.
Ancho Chili Powder: The difference between regular chili powder and ancho chili powder is that regular is a combination of different ground chilis the later is made exclusively from the ancho pepper. Ancho chili powder is made from dried Poblano peppers. If you’d like to read more about this chili powder, check out this article. If you only have regular chili powder it will work just fine.
Cotija cheese: Cotija cheese is a Mexican cheese made from cows milk. It has a mild flavor and is particularly salty. It always sprinkled on traditional Mexican street corn so it’s a must in this casserole. Here’s an article all about it.
Double it! Yes, you can make more easily! When I bring this to a potluck I double the recipe and bake it in a 9X13 inch baking dish. If it’s going to be a large potluck, I make 2 9X13 inch dishes.
Cover with plastic and this last in the fridge covered in 3-4 days.
Can You Freeze This?
This is one of those dishes that doesn’t freeze well. The freezer tends to dry it out and there is too much loss in the texture.
Mexican Street Corn Casserole
- 1 cup mayonnaise
- 1 1/2 tablespoons lime zest
- 1 clove garlic, minced
- 1 1/2 teaspoons ancho chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 32 ounces frozen corn, thawed and drained
- 1 cup Cotija cheese, Cotija cheese,
- 6 green onions, thinly sliced
- 1/4 cup Cotija cheese, crumbled
- 1-2 green onions, thinly sliced
- 1-2 tablespoons cilantro, chopped
- Preheat oven to 425 degrees. Grease an 8X8 baking dish with butter.
- In a large mixing bowl combine mayonnaise, lime zest, garlic, chili powder, salt, and pepper. Stir in the corn, Cotija, and scallions until evenly coated. Pour into prepared baking dish and smooth top.
- Bake until heated through and browned, about 40 minutes. Garnish as desired and serve.
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