Name: Mexican Street Corn Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 cups frozen corn, thawed; 1/2 cup mayonnaise; 1/2 cup sour cream; 1 cup cotija cheese, crumbled (plus extra for topping); 1 cup shredded Monterey Jack cheese; 2 tablespoons fresh lime juice; 1/4 cup chopped fresh cilantro (plus extra for garnish); 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; Salt and black pepper, to taste

So, About This Mexican Street Corn Casserole…

You know how some recipes just sort of sneak into your life and decide to set up camp? This Mexican Street Corn Casserole is one of those for me. The first time I made it, I misread the directions and (oops) doubled the cheese—not that anyone complained, believe me! Now it’s a family favorite, especially when we’re craving something that feels like a backyard fiesta but, y’know, indoors, because I am not scrubbing a grill in the rain again. Anyway, let’s get right to it. Or maybe not right to it; I once spent ten minutes looking for my can opener instead of just using a knife. Lesson learned.

Why You’ll Love This Casserole, Probably

I make this whenever my week needs some jazz. My kids go nuts for it—though my youngest insists on picking out “the green bits” (cilantro, which is obviously the best part). I also love how it’s basically a one-dish wonder. Oh! And I’ve whipped this up for potlucks a bunch; someone always asks for the recipe, which is flattering—except that one time I brought it to my cousin’s and her dog ate half before we even sat down. I have, on occasion, tried to skip the fresh lime at the end… 10/10 do not recommend.

Ingredients You’ll Be Looking For

4 cups frozen corn (or heck, canned in a pinch—I won’t tell if you don’t)
1/2 cup mayonnaise (Duke’s is my go-to, but seriously, your favorite works fine. My grandma swore by Hellman’s, none of us could ever tell the difference)
1/2 cup sour cream (Sometimes I use Greek yogurt if I’m pretending to be healthy)
1 cup crumbled cotija cheese (or feta if your store is fresh out—I’ve tried both; both are great.)
1 cup shredded Monterey Jack cheese
2 cloves garlic, minced (yes, the jarred stuff works in a rush)
1 jalapeño, seeded and chopped (I skip sometimes if the kids are feeling delicate)
Handful fresh cilantro, chopped (skip if you’re one of those soap-tasters)
Juice of 1 lime (don’t use that bottled stuff unless you have to, but… I have, more than once)
1/2 tsp chili powder (or Tajín, which I do whenever I remember I have it in the cupboard)
Salt and pepper to taste

How I Usually Throw This Together

Preheat your oven to somewhere around 350°F (180°C). Unless you forgot, like I have—just heat it up when you remember, it all works out.
In a big mixing bowl, dump in the corn, mayo, sour cream, cotija, Monterey Jack, garlic, jalapeño, and cilantro. Sprinkle in the chili powder. I use a wooden spoon and occasionally just my (clean!) hands to get it all good and mixed. If it looks a bit… gloopy? Don’t worry, that’s right.
Squeeze in your lime juice now. This is where I usually sneak a taste—just to make sure it’s ‘limey’ enough, and convince myself this counts as quality control.
Scoop that mixture into a baking dish—something around 9×9″ or an oval thing or whatever’s clean, really. Smooth the top a bit but no need to be fussy.
Bake for 30-35 minutes, or until things are bubbling and a bit golden. If it’s not bubbly, just leave it in a tad longer (but watch it, cheese turns from gold to burnt faster than you’d think… learned that form this Serious Eats article, actually.)
Optional but awesome: broil for 2 minutes at the end to brown the top up. I’ve forgotten to do this step before and, honestly, it was still lovely.
Let it cool for a few—seriously, don’t skip this, unless you enjoy molten-cheese-mouth. I top with extra cilantro and, if I’m feeling cute, some more chili powder or Tajín.

A Few Notes I’ve Picked Up (the Hard Way)

If you use canned corn, drain it really well or your casserole gets weirdly watery (trust me, no one likes corn soup by accident).
Cotija can be super salty—taste before adding more salt. I once made this way too salty, and we ended up eating twice as much rice just to balance it.
Fresh lime seriously changes the game. I tried flavored seltzer once (don’t ask)—it did not go well.

Wild Variations You Can Try (Or Avoid)

I once mixed in black beans—good, but made the texture less “street corn” and more “mystery casserole.” Still tasty though.
Swapped half the cheese for pepper jack—delicious if you like things a bit spicier (my teenager didn’t speak to me for a day, so, be warned)
Added bacon bits and, uh, never going back on that one. Highly recommend at least once.
Tried topping with potato chips instead of cheese. On second thought… skip that!

Do You Actually Need Any Fancy Equipment?

You just need a mixing bowl, a baking dish, and an oven. If you have a microplane for the garlic, that’s great. But honestly, one time I didn’t have a proper dish so I used a pie tin and wrapped foil around it—worked like a charm! Don’t let a missing kitchen gadget hold you back, that’s what I say.

How To Store (But It Might Disappear)

This will keep in the fridge for 3-4 days… in theory. In my house, I’m lucky if there’s any left by the next morning. If you do find yourself with leftovers, it reheats best in the oven, but the microwave does just fine if you’re in a hurry or out for lunch the next day. I think this actually tastes better the next day; flavors blend together more. Freezing? Meh, I’ve tried—it comes back a little mushy, but edible in a pinch (check out Simply Recipes for better freezing tips, they’re way more organized than me).

If You’re Wondering What To Serve With It

I like to make this as a side for taco night (frankly, it steals the show). Sometimes, though, I’ll just scoop it up with tortilla chips and call it dinner. My sister swears by pairing it with grilled chicken. Also: if it’s Sunday, we pile it on scrambled eggs. Might sound odd, but it just works—that’s family tradition for you!

Lessons I’ve Learned (Usually The Hard Way)

Don’t rush the baking. Once, I tried to speed things up by cranking the temp and wound up with cheese that’s burned at the edges and barely warm in the center. Just wait—good things, and all that.
Mayo haters, you can’t taste it, honest. But if you skip it, it’s not the same. (Ask me how I know…)

Some FAQs People Actually Ask Me (And My Real Answers)

Can I make this ahead? Yes, totally. Put it together, pop in the fridge. I think it tastes even better after sitting a bit, anyway. Just bake a little longer if it’s chilled.
Is this spicy? Not really—unless you go wild with the jalapeño. My crew likes it pretty mild but you could always add hot sauce after (I like Valentina myself).
Do I have to use cotija? Nope! Feta, or honestly, even parmesan in a real pinch. Just go with what you’ve got kicking around.
What if I don’t have fresh corn? Frozen works, and, actually, I think it’s easier. Less mess. Less cursing at stubborn corn cobs.
Do you eat this hot or cold? Both! But I’d say hot is best. Cold is kind of my lazy-leftover lunch move.
Can I double the recipe? For sure—but use a giant dish. Or two dishes. Otherwise, you might end up with the famous “raw in the middle, burnt at the sides” casserole.
Why isn’t mine as golden as yours? Ovens are their own weird beast. Sometimes I broil a little at the end for color, but careful not to wander off and forget!

Alright, that’s the long and winding way I make Mexican Street Corn Casserole. Give it a go and, for the record, if you find a better cheese combo, you have to let me know (I mean it—I’m always experimenting). And hey, if you want to know the real secret to amazing corn flavor, this blog has some fantastic tips on all things corn. Enjoy, friend!