Creamy, cheesy Mexican Street Corn Casserole made with sweet corn, chipotle spice, Parmesan, and green onions. Perfect for potlucks or taco night!
The first time I had Mexican street corn was at a tiny food truck parked near my college campus. It was one of those late-night, post-study cravings where you stumble upon something magical. I still remember holding that hot cob of elote, the creamy sauce dripping, the tang of lime, and the perfect kick of spice. Let me tell you, it was life-changing.
Fast forward a few years, and I was desperate to recreate that flavor at home—but I wanted something I could share with my whole family without the mess of individual cobs. Enter this Mexican Street Corn Casserole. It’s like taking all the best parts of elote—the creaminess, the smoky chipotle, the cheesy goodness—and turning it into a warm, bubbly dish that everyone can dig into.
Every time I make this casserole, it reminds me of those carefree college days and that little food truck. But now, it’s become one of my family’s favorite comfort dishes, perfect for taco nights, barbecue parties, or just because it’s Tuesday.
Why You’ll Love This Mexican Street Corn Casserole Recipe?
So why should this Mexican Street Corn Casserole be on your table? Here’s the deal:
- It’s a Flavor Explosion: Smoky, tangy, creamy, cheesy—it’s got everything you crave in one dish.
- Super Easy to Make: No grilling, no fuss, just mix, bake, and enjoy.
- Crowd-Pleaser: Whether it’s for a family dinner or a potluck, this dish always gets devoured.
- Customizable: You can spice it up, tone it down, or add your own twist. It’s basically a blank canvas for your creativity.
- Perfect for Any Occasion: It works as a side dish, a dip, or even a main course if you’re feeling indulgent.
Ingredient Notes:
Before we dive into the recipe, let’s take a closer look at the stars of the show:
- Frozen Corn: Sweet and convenient, it’s the foundation of the dish. Just make sure to thaw and drain it well to avoid extra moisture.
- Mayonnaise: This is what makes it luxuriously creamy. It’s the secret sauce—literally.
- Ground Chipotle Pepper: Adds a smoky, spicy kick. Adjust the amount based on your spice tolerance, or swap it for smoked paprika if you prefer milder heat.
- Green Onions: They add a pop of freshness and color. Plus, they look fancy sprinkled on top.
- Parmesan Cheese: Nutty, salty, and golden when baked—it’s the perfect topping.
- Lime Wedges (Optional): A squeeze of lime just before serving takes the flavors to a whole new level.
How To Make Mexican Street Corn Casserole?
This casserole is so simple, it feels like cheating. Here’s how you do it:
- Preheat Your Oven
Set your oven to 350°F. Take a moment to grease a 1.5-quart baking dish—you’ll thank yourself later when cleanup is a breeze. - Mix It All Together
In a big mixing bowl, combine the thawed corn, mayo, chipotle pepper, salt, pepper, and 4 tablespoons of chopped green onions. Stir it like you mean it until everything is evenly coated. - Assemble the Casserole
Spread the corn mixture into your prepared dish, making sure it’s nice and even. Sprinkle the Parmesan cheese generously on top—don’t skimp here; this is where the magic happens. - Bake in Two Stages
Cover the dish with foil and bake for 20 minutes. This lets all the flavors mingle and keeps the cheese from browning too quickly. Then, uncover it and bake for another 15–20 minutes until the cheese is bubbly and golden. - Garnish and Serve
Once it’s out of the oven, sprinkle the remaining green onions on top for that fresh, zesty finish. If you’re feeling extra, serve it with lime wedges for a tangy kick.
Storage Options:
Got leftovers? Here’s how to keep them tasty:
Want To Save This Recipe?
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
- Freezer: While the texture of the corn may change slightly, it freezes well. Wrap tightly in foil and store for up to 2 months. Thaw in the fridge overnight before reheating.
Variations and Substitutions:
Want to put your own spin on it? Try these ideas:
- Cheese Swap: Use cheddar, Monterey Jack, or a mix for a different flavor.
- Spice Level: Add diced jalapeños or a splash of hot sauce for extra heat.
- Protein Boost: Mix in some cooked, shredded chicken or crispy bacon for a heartier dish.
- Fresh Corn: If it’s in season, use fresh corn—it’s sweeter and juicier.
What to Serve with Mexican Street Corn Casserole?
This casserole plays well with others. Here are some pairing ideas:
- Tacos: Perfect alongside beef, chicken, or veggie tacos.
- Grilled Meats: It’s a dream with steak, chicken, or fish.
- Tortilla Chips: Scoop it up like a dip—no judgment here.
- Fresh Salad: A crisp, zesty salad balances out the richness.
Frequently Asked Questions:
Can I use fresh or canned corn instead of frozen?
Totally! Just make sure to drain canned corn well or cook fresh kernels first.
How can I make it less spicy?
Skip the chipotle pepper and use a milder spice like smoked paprika.
Can I make it ahead of time?
Yes! Assemble it a day in advance, refrigerate, and bake fresh when you’re ready to serve.
And that’s it! This Mexican Street Corn Casserole is proof that comfort food doesn’t have to be complicated. It’s easy, it’s delicious, and it’s guaranteed to impress. Give it a try, and let me know how it turns out—your tweaks and tips are always welcome!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mexican Street Corn Casserole
Ingredients
- 6 cups frozen corn approximately 30 ounces, thawed and drained
- 1 cup mayonnaise
- 1 teaspoon ground chipotle pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 tablespoons green onions chopped, divided
- 1/2 cup Parmesan cheese grated
- Lime wedges optional
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 1.5-quart baking dish to ensure easy cleanup and prevent sticking.
Combine Ingredients:
- In a large mixing bowl, thoroughly mix the thawed and drained corn, mayonnaise, ground chipotle pepper, salt, pepper, and 4 tablespoons of chopped green onions. Ensure all the ingredients are evenly distributed.
Assemble the Casserole:
- Transfer the corn mixture into the prepared baking dish, spreading it out evenly. Sprinkle the grated Parmesan cheese over the top, ensuring it covers the surface uniformly.
Bake in Two Stages:
- Cover the baking dish with foil and place it in the preheated oven. Bake for 20 minutes to allow the flavors to meld together. Remove the foil and continue baking for an additional 15–20 minutes, or until the top is bubbly and lightly browned.
Garnish and Serve:
- Once baked, remove the casserole from the oven and sprinkle the remaining 2 tablespoons of chopped green onions over the top. For an optional touch, serve with lime wedges to add a burst of tangy freshness.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
