Mexican Street Corn Casserole

Name: Mexican Street Corn Casserole
Prep time: 10 min
Cook time: 25 min
Yield: 8
Cuisine: Mexican
Ingredients: 32 oz frozen corn (thawed (or canned, drained well)); 1/2 cup mayonnaise; 1/2 cup sour cream; 1 1/2 tablespoons fresh lime juice; 1 1/2 teaspoons chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; Pinch of cayenne pepper (optional); 5 oz cotija cheese (crumbled (or feta)); Additional cotija cheese; Fresh cilantro (chopped (optional)); Light sprinkle chili powder or Tajín

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A bright and easy Mexican street corn casserole (elote-inspired) made with lime, chili, and cotija cheese. Perfect for summer dinners, potlucks, and casual gatherings.

cook 25 min

Mexican

Ingredients

Instructions

In a large skillet, melt a small amount of butter over medium heat. Add the corn and cook for 5–7 minutes, stirring occasionally, until heated through and just starting to get a little color.
Reduce the heat to low. Stir in the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and cayenne (if using). Mix until evenly coated and creamy.
Add about half of the cotija cheese and stir to combine.
Spoon the mixture into a baking dish. Bake at 350°F for 25–30 minutes, until heated through and just starting to bubble around the edges.
Top with the remaining cotija cheese, chopped cilantro, and a light sprinkle of chili powder. Add a final squeeze of lime juice before serving.