Mexican Street Corn Casserole recipe

Preheat your oven to 400°F (200°C) or prepare your outdoor grill for medium-high heat.

If using fresh corn on the cob, shuck the corn, removing the husks and silks. You can leave the kernels on the cob for roasting or grilling, or cut the kernels off the cob before roasting or grilling for quicker cooking. If using frozen corn, no need to thaw.

Spread frozen corn kernels (or fresh kernels cut from the cob) in a single layer on a baking sheet. Drizzle with a tablespoon of olive oil (optional). Roast for 15-20 minutes, stirring halfway through, until corn is tender and slightly golden.

Place frozen corn kernels (or fresh kernels cut from the cob) in a grill basket or foil packet. Grill over medium-high heat for 10-15 minutes, stirring occasionally, until corn is tender and slightly charred.

Once the corn is roasted or grilled (and kernels cut from the cob if roasted/grilled on the cob), measure out 6 cups of corn kernels for the casserole.

In a large bowl, combine the mayonnaise, Mexican crema or sour cream, crumbled Cotija cheese, chopped fresh cilantro, fresh lime juice, chili powder, garlic powder, salt, and black pepper.

Whisk all the sauce ingredients together until well combined and smooth. Taste the sauce and adjust seasoning as needed. You might want to add more lime juice for extra tanginess, chili powder for more warmth, or salt to taste.

Add the roasted or grilled corn kernels to the bowl with the creamy sauce.

Stir the corn and sauce together until the corn is evenly coated with the creamy mixture.

If you prepared the corn and sauce in a separate bowl, transfer the mixture to a greased 9×13 inch baking dish or a similar-sized oven-safe casserole dish. If using a cast-iron skillet, you can assemble and bake directly in the skillet.

Spread the corn and sauce mixture evenly in the baking dish.

Bake in the preheated oven at 350°F (175°C) for 20-25 minutes, or until the casserole is heated through and bubbly around the edges. The top may become lightly golden brown in spots.

For extra browning on top, you can broil the casserole for the last 1-2 minutes of baking. Watch carefully to prevent burning.

Remove the Mexican Street Corn Casserole from the oven and let it cool for a few minutes. Garnish as desired. Some delicious and visually appealing garnish options include:

Add a fresh sprinkle of chopped cilantro for extra freshness and color.

Scatter chopped red onion or scallions for a fresh, pungent bite and visual contrast.

Serve lime wedges on the side for guests to squeeze extra lime juice over their servings.

Lightly dust the top with a sprinkle of chili powder for extra visual appeal and flavor.

For those who like extra heat, offer a drizzle of hot sauce or a sprinkle of red pepper flakes.

Serve Mexican Street Corn Casserole warm, directly from the baking dish or portioned onto plates.

Serve as a side dish, appetizer, or vegetarian main course. Enjoy the creamy, cheesy, and flavorful taste of your homemade Mexican Street Corn Casserole!