Description
A delicious and creamy casserole inspired by traditional Mexican street corn, perfect for family gatherings or potlucks.
Ingredients
Scale
- 6 cups corn kernels (Frozen, canned, or fresh)
- ½ cup mayonnaise (Can substitute Greek yogurt for a lighter version)
- ½ cup sour cream (Greek yogurt also works)
- 1 cup cotija cheese (Crumbled or use queso fresco/feta)
- ½ cup cheddar cheese (Shredded)
- 2 tablespoons lime juice (Freshly squeezed)
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (Optional, for heat)
- Salt and pepper (To taste)
- ½ cup panko breadcrumbs (Gluten-free if needed)
- ¼ cup cotija cheese (Crumbled)
- 2 tablespoons butter (Melted)
- ¼ teaspoon paprika (For color and flavor)
- ¼ cup fresh cilantro (Chopped)
- 2–3 jalapeños (Thinly sliced, adjust to taste)
- Lime wedges (For serving)
- Chili powder (Extra for dusting)
Instructions
- Preheat oven to 375°F (190°C); grease a 9×13″ baking dish.
- In a large bowl, whisk together mayo, sour cream, lime juice, and spices.
- Fold in corn, cotija, and half the cheddar cheese. Season with salt and pepper.
- Spread mixture into the baking dish and top with remaining cheddar cheese.
- In a small bowl, mix breadcrumbs, butter, cotija, and paprika.
- Sprinkle topping over casserole and bake for 25–30 minutes.
- Let cool for 5 minutes; garnish with cilantro, jalapeños, chili, and lime.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Adjust the jalapeños based on personal spice preference.
- Can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Mexican, Street Corn, Casserole, Recipe, Corn, Cheesy