Mexican Street Corn Casserole: The Best Recipe You'll Ever Try

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.